Stuffed Avocados with Chicken Salad – Quick, Protein-Packed, One-Bowl Recipe
Stuffed avocados with chicken salad solve that daily “what’s for lunch” panic while delivering serious nutrition in every bite.
KEY INFO:
- Prep time: 15 minutes
- Cook time: 0 minutes (using pre-cooked chicken)
- Total time: 15 minutes
- Servings: 4 (2 avocado halves per person)
- Difficulty level: Easy
- Dietary tags: Gluten-free, keto-friendly, paleo (with substitutions), high-protein
EQUIPMENT NEEDED:
- Sharp chef’s knife
- Cutting board
- Medium mixing bowl
- Fork for shredding
- Spoon for scooping
Simple alternatives: Use a food processor to quickly shred chicken, or grab pre-shredded rotisserie chicken from the deli counter.
INGREDIENTS:
For the stuffed avocados:
- 2 large ripe avocados, halved and pitted
- 1 tbsp (15ml) fresh lime juice
- Salt and black pepper to taste
- Paprika for dusting (optional)
For the chicken salad filling:
- 2 cups (280g) cooked chicken, shredded or diced (rotisserie works perfectly)
- ½ cup (120ml) mayonnaise (or Greek yogurt for lighter version)
- ¼ cup (60ml) sour cream (optional, adds creaminess)
- ¼ cup (40g) red onion, finely diced (sweet onion works too)
- ¼ cup (30g) celery, finely diced (adds crucial crunch)
- 2 tbsp (30ml) fresh lime juice
- 1 tsp Dijon mustard (yellow mustard works)
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
Optional add-ins:
- ½ cup (60g) chopped walnuts or pecans
- ½ cup (75g) halved grapes (classic Waldorf twist)
- 1 small apple, diced (Honeycrisp or Gala)
METHOD:
1. Create the chicken salad base.
Mix shredded chicken, mayonnaise, sour cream, lime juice, and Dijon mustard in your mixing bowl until everything’s well coated.
2. Add the crunch factor.
Fold in diced red onion, celery, and fresh parsley. Season generously with salt and pepper.
3. Taste and adjust.
This step separates good chicken salad from great chicken salad. Add more lime juice for brightness, salt for flavor, or mayo for creaminess.
4. Prep your avocado boats.
Halve avocados and remove pits. Scoop out a small amount of flesh to create deeper cavities.
Pro tip: Save that scooped avocado flesh and mash it into your chicken salad for extra creaminess.
5. Season the avocados.
Brush cut surfaces with lime juice to prevent browning. Sprinkle with salt and a light dusting of paprika.
6. Stuff generously.
Mound chicken salad into each avocado half. Don’t be shy – these babies can hold plenty of filling.
7. Final touches.
Garnish with extra herbs, a squeeze of lime, or a sprinkle of paprika.
CRUCIAL TIPS:
- Choose the right avocados: Ripe but still firm – they should give slightly to pressure but not feel mushy
- Make chicken salad ahead: Flavors improve after 2-3 hours in the fridge, but stuff avocados right before serving
- Prevent browning: Lime juice is your best friend – use it generously on cut avocado surfaces
- Balance is key: Your chicken salad should be creamy but not swimming in mayo
STORAGE & SCALING:
Storage:
Chicken salad keeps 3-4 days refrigerated in an airtight container. Never store stuffed avocados – they’ll turn brown and mushy.
Scaling up:
This recipe doubles perfectly for meal prep or parties. Make a big batch of chicken salad and stuff avocados as needed.
Common mistakes to avoid:
- Using overripe avocados that fall apart
- Making stuffed avocados too far ahead (hello, brown avocado!)
- Under-seasoning the chicken salad
- Forgetting the acid – lime juice brightens everything
DELICIOUS VARIATIONS:
Southwest style:
Add diced jalapeños, cilantro, cumin, and a squeeze of lime
Waldorf twist:
Fold in chopped apples, grapes, and walnuts
Mediterranean:
Use Greek yogurt instead of mayo, add diced cucumber, cherry tomatoes, and fresh dill
Curry chicken:
Mix in 1 tsp curry powder, golden raisins, and toasted almonds
Dairy-free:
Swap mayo for avocado oil mayonnaise and skip the sour cream
I’ve been making these stuffed avocados for years, and they never fail to impress at potlucks or satisfy my own lunch cravings. The combination of creamy avocado and protein-packed chicken salad keeps me full for hours without that afternoon energy crash.
The beauty of this recipe lies in its flexibility – use whatever chicken you have on hand, adjust the seasonings to your taste, and add whatever crunchy vegetables are lurking in your fridge.
Trust me, once you master this basic template, you’ll find yourself creating new variations every week.
