Recipes

Chicken Salad Stuffed Avocado

By Jess

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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.

How to Make Chicken Salad Stuffed Avocado

Make the Chicken Salad: Toss the chicken, mayonnaise, lime juice, tomato, chopped cilantro, and cayenne pepper together — season with salt and pepper.

Low Carb Chicken Salad

Stuff the Avocado: Scoop the filling into the avocado halves and arrange them on a plate. Enjoy.

Make-Ahead and Freezing Instructions:

To Make-Ahead: The chicken salad filling can be made up to three days in advance if stored in the refrigerator in an airtight container. It’s best, however, to cut and stuff the avocado just before serving to prevent browning.

To Freeze: It’s not a good idea to freeze the chicken salad filling or the avocado. The mayo in the filling will turn chunky and lose its texture, while the avocado will become mushy and brown. It’s best to make this recipe fresh. You can, however, freeze the chicken for up to three months before adding any of the other ingredients.

Low Carb Chicken Salad


Ingredients

    • 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

Directions

  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.

Servings

Serving Size

1

Servings/Recipe

2

Time

Prep Time

10 minutes

Notes

How to Ripen Unripe Avocados Faster: If you can’t find a ripe avocado to use, put your unripe avocado and an apple or banana together in a paper bag. It will be ready to use within two to three days.

How to Store Extra Avocado: If you won’t be using both halves of the avocado immediately, paint the half you’ll be keeping with lemon juice, wrap the avocado in plastic wrap, and put it in the refrigerator. The lemon juice will prevent browning and keep your avo looking great for another meal.

Chicken Substitute: If you don’t have any cooked chicken and don’t have time to make any, try replacing the chicken with tuna. It’s super yummy.

Extra Toppings: If the basic recipe is too bland for your taste, add a few drops of your favorite hot sauce, some onions for crunch, and a bit of grated cheddar cheese on top.

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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

Ingredients

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

Instructions

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.

1 Comment

Ask a Question 

  1. Yummy! Used cumin and I’d add a little jalapeño next time for bonus spice but this with a side of mango made for a great lunch!

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