Chicken Salad Stuffed Avocados
Creamy, herb-flecked chicken salad piled into ripe avocado halves for a satisfying no-cook meal that's high in protein and healthy fats.
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
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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).
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2
Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Stir until evenly mixed. Taste and adjust seasoning.
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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.
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4
Spoon the chicken salad generously into each avocado half. Dust lightly with 1/4 tsp paprika before serving.