This Healthy Chicken Salad Stuffed Avocado recipe is a quick, protein-packed meal that combines creamy avocado with tender shredded chicken and a light Greek yogurt dressing.
Rich in fiber, heart-healthy fats, and low in carbs, it’s a nutritious, satisfying option for lunch, dinner, or meal prep.
Ready in just 10 minutes, it’s perfect for busy, health-conscious cooks.
10-Minute Chicken Salad Stuffed Avocados
Equipment
- 1 large bowl
- 1 Spoon (for scooping avocados)
- 1 Knife (for chopping)
- 1 cutting board
- Measuring Cups and Spoons
Ingredients
- 2 cups shredded rotisserie chicken
- 1 small red onion finely chopped
- 2 large ripe avocados halved and pitted
- ⅓ cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 lemon juiced
- 2 tablespoons fresh parsley chopped, plus extra for garnish
- Kosher salt to taste
- Freshly ground black pepper to taste
- Red pepper flakes optional, for garnish
Instructions
- Prepare the Avocados: Carefully slice each avocado in half lengthwise around the pit. Gently twist the halves to separate them. Using a spoon, scoop out a small portion of the flesh from the center of each half, creating enough space to hold the chicken salad filling. Dice the scooped-out avocado into small, bite-sized cubes and place them into a large mixing bowl. This ensures that every bite of your salad has extra creamy avocado mixed throughout.
- Chop the Red Onion: Peel and finely dice the small red onion into small, uniform pieces. The finely chopped onion will add a crisp, slightly sharp flavor that balances the creamy avocado and tender chicken. Add the chopped onion to the bowl with the diced avocado, ensuring the ingredients are evenly combined.
- Shred the Chicken: If not using pre-shredded rotisserie chicken, cook chicken breast until fully cooked and tender. Allow it to cool slightly before shredding using two forks or your hands into bite-sized pieces. Shredded chicken creates a perfect texture for mixing with creamy Greek yogurt, allowing the flavors to blend seamlessly. Add the shredded chicken directly to the bowl with avocado and onion.
- Make the Dressing: In the same bowl, add ⅓ cup of plain Greek yogurt. Greek yogurt provides a creamy, protein-rich base while keeping the salad light and healthy. Squeeze the juice of one fresh lemon over the ingredients to add bright, tangy notes that lift the flavors. Add 1 tablespoon of Dijon mustard for a subtle, savory kick.
- Season the Salad: Sprinkle in 2 tablespoons of freshly chopped parsley for freshness and a pop of green color. Season generously with kosher salt and freshly ground black pepper according to your taste. Optionally, add a pinch of red pepper flakes if you like a mild heat. Mix all the ingredients gently but thoroughly, folding the chicken, avocado, and dressing together so every bite is flavorful and creamy.
- Stuff the Avocados: Spoon the prepared chicken salad evenly into the hollowed-out avocado halves. Press gently to ensure the filling stays in place but doesn’t overflow. Each avocado half should be fully filled and nicely mounded for an appealing presentation.
- Garnish and Serve: Sprinkle additional chopped parsley and freshly ground black pepper on top for a visually appealing finish. Optionally, add a few extra red pepper flakes for color and heat. Serve immediately while the avocados are fresh and creamy. These stuffed avocados pair wonderfully with a side of fresh greens or a simple whole-grain bread for a satisfying, balanced meal.
- Enjoy Your Meal: Take a moment to appreciate the creamy, tangy, and slightly savory flavors coming together in every bite. This dish is ready in under 10 minutes, making it perfect for a quick lunch, a light dinner, or a meal-prep option that stays fresh when refrigerated for later.
Notes
- For speed and convenience, use store-bought rotisserie chicken, but freshly cooked shredded chicken works just as well.
- Choose ripe avocados that yield slightly to gentle pressure for creamy texture and optimal flavor.
- Boost the crunch by adding finely diced carrots, cucumbers, or cabbage to the chicken salad.
- For extra fiber and heartiness, fold in drained chickpeas or white beans.
- This salad works beautifully as a sandwich filling or a wrap spread.
- Experiment with herbs like dill, chives, cilantro, or tarragon for flavor variations.
- Sweetness can be added with chopped apples, red grapes, or dried cranberries.
- Seasonings like curry powder, Cajun spice, lemon pepper, or Everything Bagel seasoning can transform the flavor profile.
Chef’s Secrets for Perfect Avocados
The key to an extraordinary chicken salad avocado lies in the quality and ripeness of the ingredients.
Always choose avocados that are firm yet slightly soft to the touch—they’ll be creamy without being mushy.
Mixing diced avocado into the salad itself prevents dryness and ensures each bite is rich and luscious.
Using Greek yogurt instead of mayonnaise keeps the salad light while still maintaining a velvety texture.
A splash of lemon juice not only brightens the flavor but also prevents the avocado from browning.
Don’t rush the mixing process fold the ingredients gently to maintain the avocado’s shape and texture.
Serving Suggestions for Maximum Enjoyment
These stuffed avocados are versatile and can be served in several ways.
Serve them as a fresh lunch or light dinner with a side of leafy greens or roasted vegetables.
For a more filling option, pair them with whole-grain toast or pita bread.
They also work beautifully as a party appetizer—simply halve and arrange them on a platter for guests.
Garnishing with additional parsley or a sprinkle of paprika adds visual appeal and an extra layer of flavor.
For a heartier meal prep version, pack the chicken salad separately and fill the avocados just before eating to maintain freshness.
Storage Tips for Longer Freshness
Store leftover chicken salad in an airtight container in the refrigerator for up to 3 days.
To prevent the avocado halves from browning, sprinkle them lightly with lemon juice or keep them separate from the filling until serving.
If prepping in advance for meal prep, store the salad and avocado separately and assemble only when ready to eat.
Freezing avocados is not recommended, as their texture can become mushy upon thawing.
Always check the freshness of the chicken and avocado before serving for the best taste and texture.
Frequently Asked Questions
1. Can I use cooked chicken instead of rotisserie?
Yes! Poached, baked, or grilled chicken breasts can be shredded and used in place of rotisserie chicken. Freshly cooked chicken gives you more control over seasoning and is just as quick once shredded.
2. Can I make this recipe ahead of time?
The chicken salad itself can be prepared up to 2 days in advance and stored in the refrigerator. For best results, wait to scoop and fill the avocados until just before serving to maintain freshness.
3. How do I keep the avocados from browning?
A light squeeze of lemon juice over the avocado halves or mixed into the filling helps slow oxidation. Additionally, keeping the avocado separate from the salad until serving helps preserve its vibrant color.
4. Can I add extra vegetables or protein?
Absolutely! Ingredients like diced cucumbers, shredded carrots, bell peppers, or chickpeas can add crunch, fiber, and extra nutrition. You can also include a boiled egg or small pieces of cheese for additional protein.
5. Is this recipe suitable for a low-carb or keto diet?
Yes, this recipe is naturally low in carbs while high in protein and healthy fats.
The creamy avocado provides heart-healthy monounsaturated fats, and Greek yogurt keeps the dish light without adding unnecessary carbohydrates.
