Description
This stuffed avocado chicken salad combines shredded chicken, fresh veggies, and creamy avocado for a fast, nutritious meal. Perfect for busy days or a light, satisfying dinner.
Ingredients
For the Chicken Salad:
2 cups shredded rotisserie chicken
¼ cup diced celery
¼ cup diced green onions
¼ cup red grapes, halved
¼ cup candied pecans, chopped
2 tablespoons fresh parsley, chopped
For the Dressing:
¼ cup plain yogurt
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon lemon juice
Salt and freshly ground black pepper, to taste
1 teaspoon sugar (optional)
For the Avocados:
2 ripe avocados
Lemon juice, for rubbing on the avocado halves
Salt and pepper, to taste
Instructions
- Prepare the Chicken Salad: In a large bowl, combine the shredded rotisserie chicken, diced celery, diced green onions, halved red grapes, chopped candied pecans, and chopped fresh parsley.
- Make the Dressing: In a separate small bowl, whisk together the plain yogurt, mayonnaise, Dijon mustard, lemon juice, salt, pepper, and sugar (if using) until smooth.
- Combine: Pour the dressing over the chicken mixture and stir until all ingredients are well coated.
- Prepare the Avocados: Cut the avocados in half and remove the pits. Scoop out a small portion of the avocado flesh to create a well for the chicken salad. Rub the inside of each avocado half with lemon juice to prevent browning and season with salt and pepper.
- Assemble: Spoon the prepared chicken salad into each avocado half. Serve immediately and enjoy!
Notes
- Dairy-Free: Substitute the yogurt and mayonnaise with dairy-free alternatives such as coconut yogurt and avocado-based mayo.
- Spicy Kick: Add a diced jalapeño or a sprinkle of red pepper flakes to the chicken salad for some heat.
- Additional Protein: Incorporate cooked shrimp or tofu cubes for added protein.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course, Salad
- Method: No-Cook
