Chicken Salad Stuffed Avocado
A bright and creamy chicken salad filling stuffed into avocado halves, perfect for a fast lunch or light dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Mixing
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 whole rotisserie chicken, shredded
- 1/4 cup diced red onion
- 1/4 cup diced celery
- 2 tbsp minced fresh parsley
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp fresh squeezed lime juice
- 5 ripe avocados
- Salt and black pepper, to taste
- Paprika and chili powder for dusting
Instructions
- Pull and shred the meat from the rotisserie chicken.
- Dice the red onion and celery, and mince the parsley.
- Whisk together mayonnaise, sour cream, lime juice, salt, and black pepper in a bowl until smooth.
- Toss the dressing with shredded chicken and diced vegetables.
- Halve and pit the ripe avocados, squeezing lime juice over the exposed flesh.
- Spoon the chicken salad into the avocado halves and season with paprika and chili powder.
Notes
Use rotisserie chicken skin removed for a lighter texture. Substitute Greek yogurt for mayonnaise for a lighter version.
Nutrition
- Serving Size: 1 avocado half
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 65mg