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Stuffed Avocado Chicken Salad Recipe

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3.9 from 6 reviews

Stuffed Avocado Chicken Salad is a creamy and delicious homemade chicken salad loaded into ripe avocados, creating a fresh and satisfying main dish. With shredded rotisserie chicken, crunchy celery, sweet grapes, and a tangy yogurt-based dressing, this recipe is perfect for a quick and healthy meal that combines creamy textures and vibrant flavors.

Ingredients

Chicken Salad

  • 1 whole rotisserie chicken breast (both sides), shredded
  • 6 whole avocados, cut in half, pits removed
  • 2 stalks celery, petite diced
  • 4 stalks green onion, chopped (or 1/4 cup purple onion)
  • 1 cup red grapes, cut in halves or quarters
  • 1 cup lightly candied pecans or normal pecans
  • 1/2 cup dried cranberries
  • 1/4 cup parsley, finely chopped

Dressing

  • 3/4 cup plain yogurt or Greek yogurt (preferably Fage)
  • 1/4 cup mayonnaise
  • 2 tablespoons honey Dijon mustard
  • 1 teaspoon lemon juice (freshly squeezed recommended)
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 teaspoon sugar (optional, for a slightly sweeter dressing)

Instructions

  1. Shred the chicken: Remove the meat from the rotisserie chicken breast and shred it thoroughly, placing it into a large mixing bowl.
  2. Prepare the vegetables: Dice the celery finely, chop the green onions (or purple onion if using), and cut the red grapes into halves or quarters for easy bites.
  3. Make the dressing: In a separate bowl, combine the plain or Greek yogurt, mayonnaise, honey Dijon mustard, fresh lemon juice, ground black pepper, salt, and optional sugar. Mix well until smooth and creamy.
  4. Combine ingredients: Add the diced celery, chopped onions, grapes, pecans, dried cranberries, and parsley into the shredded chicken bowl. Pour the dressing over the mixture and toss gently to coat everything evenly.
  5. Prepare the avocados: Cut each avocado in half and carefully remove the pits. To help the avocado halves stand firmly, make a very thin slice on their rounded bottoms.
  6. Stuff the avocados: Spoon the chicken salad mixture generously into each avocado half, filling the cavity where the pit was.
  7. Garnish and serve: Garnish with freshly chopped onion or parsley. Serve immediately for best freshness and flavor.

Notes

  • Using rotisserie chicken significantly reduces prep time, making this recipe quick and easy.
  • Either green or purple onion can be used based on preference or availability.
  • If candied pecans are unavailable, regular pecans work just as well.
  • Add a touch of sugar to balance the zest and mustard in the dressing if you prefer a sweeter flavor.
  • Fresh lemon juice is highly recommended for the best flavor in the dressing and to reduce avocado browning.
  • You may season the avocado halves lightly with salt and pepper before stuffing to enhance flavor.
  • To slightly delay avocado browning, rub lemon juice on the avocado flesh before adding the filling, though serve soon after to maintain freshness.
  • For stability, slice a thin flat edge on the rounded underside of each avocado half so it doesn’t roll.
  • Leftover avocado can be repurposed into guacamole rather than wasting it.
  • Optionally, sprinkle paprika on avocado for extra flavor.

Find it online: http://bitezly.com/stuffed-avocado-chicken-salad-recipe/