Description
A creamy avocado cradle bursting with savory chicken salad, perfect for light lunches or elegant starters.
Ingredients
Scale
- 2 ripe avocados
- 2 cups cooked chicken, shredded
- 1/2 cup celery, diced
- 1/4 cup red onion, diced
- 1/4 cup Greek yogurt or mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: Chopped herbs like dill or parsley
Instructions
- Begin by cutting each avocado in half lengthwise, gently removing the pit and scooping out a bit of the flesh.
- In a mixing bowl, combine the shredded chicken, diced celery, and red onion.
- Add the Greek yogurt or mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
- Stir until everything is coated with the dressing.
- Spoon the chicken salad mixture into each avocado half, mounding it attractively.
- Drizzle with extra lemon juice and sprinkle with chopped herbs.
- Serve immediately for the best flavor.
Notes
The chicken salad can be prepared a day in advance. Avoid filling the avocados until ready to serve to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed avocado half
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 30mg
Keywords: chicken salad, avocado, summer recipe, gluten-free, healthy