Chicken Salad Stuffed Avocado

By Jess

0 from 0 ratings

This chicken salad stuffed avocado is absolutely addictive. Wether you're looking for a hearty meal or snack, this is the avocado recipe to make.

Low Carb Chicken Salad

Avocados are one of the best ingredients when it comes to versatility. You can puree it and use it as a dressing, use it as a substitute for heavy cream, add it to smoothies, top your salads with it, and so much more.

Low Carb Chicken Salad

They’re ideal for breakfast, lunch, and dinner thanks to the high antioxidant and heart-healthy monounsaturated fat content. They’re particularly yummy when used in this low carb chicken salad stuffed avocado recipe. It really does cover all of your nutritional bases such as protein from the chicken, quality fats, and a variety of other essential nutrients.

Low Carb Chicken Salad

This chicken salad is a hit even among those who aren’t too fond of salads—that’s how good it is.

Low Carb Chicken Salad


    • 1 avocado, halved and seeded
    • 1 cup chopped cooked chicken
    • ¼ cup diced fresh tomato
    • 2 tbsp homemade or Paleo friendly store-bought mayonnaise
    • 1 tbsp lime juice
    • 1 tbsp chopped fresh cilantro or parsley
    • ¼ tsp cayenne pepper
    • salt and pepper to taste


  1. In a bowl, place the chicken, tomato, mayonnaise, lime juice, chopped cilantro and cayenne pepper and toss to combine.
  2. Season to taste with salt and black pepper.
  3. Scoop the mixture into the avocado halves and serve.


Serving Size




Print Recipe

More Good Stuffed Avocado Recipes

Crab Stuffed Avocados

A bright and zesty crab salad, combined with creamy avocado, makes the best stuffed avocado. Crabmeat is mixed together with crisp peppers and a hint of citrus for a light and healthy meal. The crab salad is best served cold, so it should be prepared at least 30 minutes prior to serving.

Crab Stuffed Avocado Recipe


2 tbsp spicy Paleo mustard
2 tbsp red wine vinegar
2 tbsp extra virgin olive oil
9 oz. fresh crabmeat
1/2 red bell pepper, finely diced
1/2 green bell pepper, finely diced
2 tbsp green onions, chopped
2 avocados
1 tbsp lemon juice
Salt and freshly ground pepper, to taste


1. In a medium bowl, whisk the mustard, red wine vinegar, and olive oil together.
Stir in the crab, bell peppers, and half of the green onions. Season with salt and pepper and place in the refrigerator for 30 minutes.

2. Cut the avocados in half, remove the pit, and scoop out a little of the fruit to make room for the crab salad. Stuff each avocado with the crabmeat mixture. Sprinkle with the remaining green onions and serve.

Ask a Question/Comment

Facebook icon Twitter icon Instagram icon Pinterest icon Google+ icon YouTube icon LinkedIn icon Contact icon