Chicken Salad Stuffed Avocados

Name: Chicken Salad Stuffed Avocados
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups cooked chicken breast (rotisserie or poached), finely diced; 4 ripe avocados, halved, pitted; 1/4 cup mayonnaise; 1/4 cup plain Greek yogurt; 2 stalks celery, finely diced; 1/4 cup red onion, finely diced; 2 tsp Dijon mustard; 2 tsp fresh lemon juice; 2 tbsp fresh dill (or 1/2 tsp dried), chopped; 1/2 tsp salt; 1/4 tsp black pepper, freshly ground; 1/4 tsp paprika

Creamy, herb-flecked chicken salad piled into ripe avocado halves for a satisfying no-cook meal that's high in protein and healthy fats.

15 minEasyServes 4310 cal/serving

AmericanAppetizerNo-CookHigh ProteinLow CarbGluten-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

2 cups cooked chicken breast (rotisserie or poached), finely diced
4 ripe avocados, halved, pitted
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
2 stalks celery, finely diced
1/4 cup red onion, finely diced
2 tsp Dijon mustard
2 tsp fresh lemon juice
2 tbsp fresh dill (or 1/2 tsp dried), chopped
1/2 tsp salt
1/4 tsp black pepper, freshly ground
1/4 tsp paprika

Instructions

1

In a mixing bowl, combine 2 cups finely diced cooked chicken breast (rotisserie or poached), 1/4 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 stalks finely diced celery, 1/4 cup finely diced red onion, 2 tsp Dijon mustard, 2 tsp fresh lemon juice, and 2 tbsp chopped fresh dill (or 1/2 tsp dried).
2

Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Stir until evenly mixed. Taste and adjust seasoning.
3

Halve and pit 4 ripe avocados. If desired, scoop out a little extra flesh from each half to create a larger well for the filling.
4

Spoon the chicken salad generously into each avocado half. Dust lightly with 1/4 tsp paprika before serving.

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Questions

Is there a substitute for Greek yogurt in Chicken Salad Stuffed Avocados?

The entry for Chicken Salad Stuffed Avocados calls for 1/4 cup plain Greek yogurt. In its place: Sour cream, measure for measure, or regular yogurt strained for an hour.

Can I use chicken thighs instead of chicken breasts in Chicken Salad Stuffed Avocados?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Chicken Salad Stuffed Avocados uses 2 cups cooked chicken breast (rotisserie or poached), finely diced.

Can I make Chicken Salad Stuffed Avocados dairy-free?

Yes. The dairy in Chicken Salad Stuffed Avocados is 1/4 cup plain Greek yogurt. Swap the yogurt for an unsweetened coconut or soy yogurt. The richness shifts slightly, but the method does not change.

How much protein is in Chicken Salad Stuffed Avocados?

One serving (the recipe makes 4) has 39 g of protein in about 310 calories, alongside 7 g carbohydrate and 21 g fat, plus 3 g fiber and 514 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein appetizer collection.

Can I make Chicken Salad Stuffed Avocados ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Chicken Salad Stuffed Avocados within two hours and eat it within three days. It is served cold; there is nothing to reheat.

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