Chicken Salad Stuffed Avocado (Print)
Avocado halves brimming with herb chicken salad, finished with lime and spices for a fresh, vibrant meal.
# Ingredients:
→ Chicken Salad
01 -
1 whole rotisserie chicken, meat removed and diced
02 -
60 ml red onion, finely diced
03 -
60 ml celery, finely diced
04 -
2 tablespoons fresh parsley, finely minced
05 -
180 ml mayonnaise
06 -
60 ml sour cream
07 -
2 tablespoons fresh lime juice
08 -
Salt, to taste
09 -
Fresh cracked black pepper, to taste
→ Stuffed Avocado
10 -
5 ripe avocados (or 4–6, depending on size and filling preference)
11 -
Juice of 1 lime
12 -
Salt, to taste
13 -
Paprika, for sprinkling
14 -
Chili powder, for sprinkling
# Steps:
01 -
Remove all meat from the rotisserie chicken and cut into bite-sized pieces. Transfer the chicken to a large mixing bowl.
02 -
Add red onion, celery, parsley, mayonnaise, sour cream, fresh lime juice, salt, and cracked black pepper to the diced chicken. Mix thoroughly to combine ingredients evenly.
03 -
Slice avocados in half and carefully remove the pits. With a large spoon, release the flesh from the skin, keeping the halves intact.
04 -
Trim a thin slice from the rounded side of each avocado half to allow them to sit level on a serving dish.
05 -
Brush lime juice over all surfaces of each avocado half to help prevent browning. Season lightly with salt, paprika, and chili powder.
06 -
Spoon approximately 80 ml of chicken salad into each avocado half. Arrange on a platter and serve immediately.
# Additional Notes:
01 -
Prepare avocados just before serving for optimal freshness and to prevent oxidation.
02 -
Chicken salad can be made ahead and stored refrigerated in an airtight container.
03 -
Leftover avocado halves may be scooped and mashed for guacamole.