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Chicken Salad Stuffed Avocados

A vibrant and creamy chicken salad stuffed into fresh avocado halves, perfect for busy weeknights or gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken Salad Ingredients
  • 1 whole rotisserie chicken Shredded into bite-sized pieces.
  • 1/4 cup diced red onion
  • 1/4 cup diced celery
  • 2 tbsp minced fresh parsley
  • 3/4 cup mayo
  • 1/4 cup sour cream
  • 2 tbsp fresh squeezed lime juice
  • to taste Salt
  • to taste Fresh cracked black pepper
Avocado Ingredients
  • 5 pieces ripe avocados Can use 4-6 avocados depending on stuffing amount.
  • 1 lime juice only To prevent browning of avocados.
  • to taste Paprika
  • to taste Chili powder

Method
 

Preparation of Chicken Salad
  1. Start by shredding the rotisserie chicken into bite-sized pieces.
  2. In a large bowl, combine the shredded chicken, diced red onion, diced celery, and minced parsley. Mix well.
  3. In a separate bowl, whisk together the mayo, sour cream, lime juice, salt, and fresh cracked black pepper.
  4. Pour your dressing over the chicken mixture and fold gently. Don’t overmix.
  5. Taste a small spoonful and adjust the seasonings if necessary.
Stuffing Avocados
  1. Cut the ripe avocados in half and remove the pit. Scoop out some flesh to create a larger cavity.
  2. Squeeze lime juice over the avocado halves.
  3. Generously fill each avocado half with the chicken salad mixture.
  4. Sprinkle paprika and chili powder on top for flavor.
  5. Serve immediately or store in the refrigerator for later.

Notes

Store leftover chicken salad in an airtight container in the refrigerator for up to 3 days. Avocados are best prepared just before serving to prevent browning.