Description
This Chicken Salad Stuffed Avocado recipe features creamy, flavorful chicken salad nestled inside ripe avocado halves. It’s low-carb, keto-friendly, and packed with protein—perfect for a quick, healthy lunch or light dinner.
Ingredients
Units
Scale
- 2 ripe avocados, halved and pitted
- 2 cups cooked chicken breast, shredded or diced (rotisserie chicken works great)
- 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper, to taste
- Paprika (optional, for garnish)
Instructions
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Prepare the Chicken Salad:
- In a medium bowl, combine the shredded chicken, mayonnaise, Dijon mustard, lemon juice, celery, red onion, and parsley.
- Season with salt and pepper to taste. Mix well until fully combined.
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Prepare the Avocados:
- Slice the avocados in half and remove the pits.
- Scoop out a small amount of the flesh from each half to create a larger space for the filling. (Optional: Mash the extra avocado into the chicken salad.)
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Stuff the Avocados:
- Spoon the chicken salad mixture evenly into each avocado half.
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Garnish and Serve:
- Sprinkle with paprika and additional fresh parsley, if desired.
- Serve immediately with lemon wedges on the side.
Notes
- Use leftover grilled or baked chicken for convenience.
- Add chopped nuts (like almonds or pecans) for extra crunch.
- For a spicy kick, mix in diced jalapeños or a dash of hot sauce.