NOTE: Chicken salad recipe makes about 3 1/2 cups. This recipe can make about 8-12 stuffed avocados, depending on how much stuffing is used on each half. Chicken salad can also be made ahead of time and used as needed for individual avocados.
Chicken Salad:
Take rotisserie chicken apart, picking out all the meat.
Dice chicken meat and add it to a large mixing bowl.
Add diced red onion, diced celery, parsley, mayo, sour cream lime juice, salt, and pepper. Mix very well, until all ingredients are incorporated throughout.
Stuffed Avocados:
Cut avocados in half and take out the pits. Use a large spoon to gently separate the skin off the avocado flesh. Carefully spoon the avocado meat out, leaving it intact.
Make a thin slice at the rounded bottom of each avocado half to help it stand without rolling over.
Rub each avocado half with lime juice on all sides and season it with salt all around. Sprinkle just a pinch of paprika and chili powder onto the avocado.
Spoon about 1/3 cup of chicken salad into the avocado halves and serve.
Notes
TIPS To Remember:
To keep the freshness, make sure to cut avocados right before stuffing and serving. Rubbing each half in lime juice will help to keep it from turning dark but not for long.
Make sure to season the avocado itself! Many people forget to season the avocado and just season the stuffing. This leaves avocado without flavor. So rub some lime juice all around, season it with salt on all sides, and add just a pinch of paprika and chili powder. Seasoning can also vary depending on the stuffing.
Make a thin slice on the rounded bottom of the avocado half to help it stand without rolling over.
If there are any stuffed avocados leftover, you can easily turn it into guacamole. Just separate the stuffing and mash avocado halves with remaining guacamole ingredients.