Go Back

Chicken Salad Stuffed Avocado

This chicken salad stuffed avocado recipe is a quick and delicious meal that requires no cooking and is ready in just 20 minutes using shredded rotisserie chicken and seasoning for flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken Salad
  • 2 cups Rotisserie chicken, shredded Use warm rotisserie chicken for easier shredding.
  • 1/3 cup Mayonnaise
  • 1/4 cup Celery, diced
  • 2 tablespoons Red onion, minced
  • 2 tablespoons Lime juice, divided One tablespoon for the chicken salad, one for seasoning the avocado.
  • 2 tablespoons Fresh parsley, chopped
  • 1/4 teaspoon Chili powder
  • 1/4 teaspoon Paprika
  • to taste Salt
For the Avocados
  • 2 large Avocados, halved and pitted Season the avocado to enhance flavor.

Method
 

Preparation
  1. Shred your rotisserie chicken into bite-sized pieces and measure out two cups.
  2. Dice the celery and mince the red onion into small, even pieces.
  3. In a medium mixing bowl, combine the shredded chicken, diced celery, minced onion, mayonnaise, and one tablespoon of lime juice. Stir until fully combined.
  4. Add chopped parsley and a pinch of salt to taste, mixing once more.
  5. Cut each avocado in half lengthwise, remove the pit, and scoop out some flesh for easier eating.
  6. Trim a small piece from the rounded bottom of each avocado half for stability.
  7. Rub the remaining lime juice over each avocado half’s flesh and sprinkle with salt, chili powder, and paprika.
Assembly
  1. Spoon the chicken salad generously into each avocado half, mounding it slightly on top.
  2. Garnish with additional chopped parsley if desired. Serve immediately.

Notes

Store leftover chicken salad separately in an airtight container for 2-3 days. Avocados are best eaten the same day once cut open.