Traditional recipes

Avocados Stuffed with Chicken Salad Recipe

Avocados Stuffed with Chicken Salad Recipe

Valaer Murray

stuffed avocados

Queen avocado, or palta reina, as this popular dish is called in South America, is royally rich but perfectly simple. It's a great summer lunch and a real crowd-pleaser. I like to make my chicken salad with plain yogurt (not Greek yogurt, which is too thick) instead of mayonnaise to make it lighter.

Click here to see 6 New Ways to Use Avocados.


  • 2 boneless, skinless chicken breasts
  • 1 cup chopped celery
  • 6 tablespoons of plain yogurt
  • ½ teaspoon salt (plus salt for poaching liquid)
  • ½ teaspoon pepper
  • ½ tablespoon whole grain mustard
  • 4 avocados
  • Paprika, for garnish
  • Greens, for serving


Bring a pot of salted water to boil (just enough to cover the chicken), and add in the chicken breasts and simmer for about 25 minutes. Remove and allow to cool, and then shred the poached chicken and put into a bowl. Mix in the celery, yogurt, salt, pepper, and mustard. Refrigerate for an hour or so until cool.

Halve avocados lengthwise and remove the peel. Spoon the chicken salad in the center of the avocado and garnish with a dash of paprika. Serve atop greens.

Best Avocado Chicken Salad with Cheesy Cracker Crust

This Avocado Chicken Salad starts with the simplest ingredients. Chicken, mayo, celery, green onion, mustard, dill, bacon, and blue cheese. Expect minimal dishes because it’s served in a pitted avocado… and enjoy the extra crunch from Milton’s Cheesy Cheddars!

Chicken salad is one of those old-world recipes that every home chef should have in their back pocket. Speaking of the classics, make sure to check out My Grandma’s Super Easy Recipe for Bierocks, these addicting Brioche Monte Cristo Sliders, and my extra crispy Parmesan Air Fryer Fried Pickles.

Love these BLT Chicken Salad Stuffed Avocados, try these other favorites!

5-Minute Chicken Salad from Butter with a Side of Bread

I&rsquod love to know if you make this (or any) recipe! Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

Chicken Club Stuffed Avocados

This recipe is based on one of my pre-Keto favorites&hellipa club sandwich. Replacing the bread with the healthy fats from the avocado makes this recipe so much healthier and satisfying.

This recipe is fantastic fresh, but can also be the perfect leftover creation.

If you&rsquove been low carb or Keto for a while, and you&rsquore anything like me, you might probably have a decent amount of cooked chicken and bacon ready to use at all times.

BLT Chicken Salad Stuffed Avocados

YES. This happened. We made some healthy BLT chicken salad and shoved it inside/heaped it on top of an avocado. When I say “we” made, I really just mean me. And Boone, who sat at my feet. And blitz, who kept trying to take bites of the lettuce. She loves her some lettuce. Her true obsession is kale, though. Kale is the cheese to her macaroni. The syrup to her waffles. The BLT chicken salad to her avocados (boom…see what I did there?).

Annnnnway, these stuffed avocados…obbbbssseesseeeddddd. I could seriously eat one two seven of these every single day for the rest of forever. I love, love, love, love, love them. Who knew chicken salad went so ridiculously well with avocado?? I didn’t, but now that I’ve tried it, the combination seems obvious.

A scoop of avocado + a bite of BLT chicken salad = the perfect, most delicious, healthiest thing evaaaaaa.

So…first of all…the chicken salad. There are so many delicious things going on here.

  • NO mayo! Guess what our secret ingredient/mayo substitute is. Guess! GUESS. Cottage cheese! It will blow your mind how well cottage cheese works as a healthy substitute in chicken salad and egg salad. Awesome discovery. Yum, yum, yum. Cottage cheese is to mayo what Greek yogurt is to sour cream. There’s an analogy for ya.
  • Turkey bacon. If you have never made turkey bacon in the oven, you have never made turkey bacon. It is really the ONLY way to do it. Otherwise, it is impossible to get crispy. It just doesn’t happen in a pan, unfortunately. But if you bake it in the oven, it gets crispy just like bacon and is a healthier substitute.
  • The lettuce and tomato…not much to say here. The addition of these two ingredients along with the bacon is what makes this chicken salad taste just like your favorite BLT ?.

Stir all that goodness together with some rotisserie chicken, and you have one delicious bowl of chicken salad.

Next…the avocado. Now, this recipe is titled “stuffed avocados,” but really, depending on your avocado, there isn’t technically much “stuffing” happening. The little pit where the seed was is relatively small sometimes. SO – stuff as much in there as you can, and just heap the rest on top. If you don’t want to deal with this at all, just have a bowl of chicken salad next to your avocado and take a scoop of one and then a scoop of the other. Just as long as you eat them together, you are good. Because the combination of flavors and textures is WONDERFUL.

Okay, people. Listen to this. So I take Boone to doggie daycare every week on Monday, Wednesday, and Friday (the place is called Howl-a-Dayz Inn, by the way. How dang cute is that??). I went in a few days ago to pick Boone up, and there was another dog behind the gate. He was FREAKING ADORABLE, and I went over to hang out with him for a little bit. His name is Ike.

I immediately noticed how his personality is an absolute clone of Boone’s before the lady who works there even said anything. He jumped up on the gate next to the front desk and was just licking me all over like I was a bowl of water and he was dying of thirst. It. Was. Adorable. I put my hands over his paws and he slid them out and put his paws on top of my hands. Such a sweet little dude.

Then the lady was like, “Okay, you seriously need to adopt him. He and Boone are best friends and they play ALL day when they are both here. Ike is too hyper for any other dogs to play with him [except Boone], and no one will adopt him because he is crazy [like Boone].” I asked her if he actually needed to be adopted, and she told me they rescued him recently and he is her foster dog on a temporary basis.

I have not been able to stop thinking about him since! I want to adopt him so bad. He and Boone would have so much fun together playing all day. A little buddy for my little man! He is a Greyhound Husky mix, and he is absolutely precious. I went in again today and played with him for a little bit, and he is such a sweet, loving, cuddly boy.

I told Seth about him and sent him pictures, thinking he would say we shouldn’t get him since we have a small house and already have a big dog, but he wants him so bad! He is pushing for this even more than I am. SO – we might be adding a sweet little (I keep saying little, but he’s the same size as Boone) dog to our family!!

Very exciting! Buuuuuutttt also cray cray. We will see what happens ?. I’ll keep you updated!

For you 21 Day Fix people, here are your container amounts:

  • 1 red (chicken, cottage cheese, turkey bacon – really it’s a tad more than one red, because there are 7 red containers going into 6 servings, but I just count it as 1 because it’s so little extra. If you want to be exact, just add a little less chicken)
  • 1 blue (avocado)
  • 1/3 green (tomato and lettuce)*

*When I have “partial” containers like this, I just keep it simple and fill the rest of the container (in this case, 2/3) up with easy raw veggies like carrots, cucumbers, peppers, etc…*

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Stuffed Avocados with Creamy, Crunchy Chicken Salad

Welcome to keto food at its best! This dish is the ideal light-but-incredibly-satisfying meal, and it’s a symphony of different textures: crunchy radishes, tender avocado and meaty chicken. It’s lovely to look at, too. Summer is almost over, and the last fresh crunchy radishes of the season deserve a beautiful (and tasty!) presentation.

Tips for making the salad

This is a pretty easy salad to make. Not only because there are so few ingredients, but also because the method is so simple: you just mix the ingredients together. It’s a great way to use up your cooked leftover chicken. (Pulled chicken, for instance, is magnificent in this salad.)

Because my cooked chicken already contains salt, I didn’t need to add salt to this dish. However, if your chicken doesn’t contain enough salt, feel free to add some.

So, let’s look at how to make these sublime Stuffed Avocados with Creamy, Crunchy Chicken Salad:

First, take a small or medium bowl.

Add the cubed or shredded chicken.

Next, chop the radishes into tiny matchsticks.

Add the radishes to the chicken…

…plus the mayo. (Actually, the order in which you add the ingredients doesn’t matter, as long as you add them!)

…and add them as well. (You can also a add tablespoon of freshly-squeezed lemon juice if your mayo is neutral-tasting.)

…until well combined. Place in the fridge for an hour or two to let the flavors mingle.

Remove the pits and discard them.

Stuff the avocado halves with the chicken salad.

Sprinkle some more chives (or other herb of your choice) on top for decoration.

My Stuffed Avocados with Creamy and Crunchy Chicken Salad experiments

My original idea for this salad had nothing to do with chicken or avocados. I had gotten a recipe for a Russian Salad of Radish and Cucumber with Egg from one of my readers. During the summer, I tried the salad. It contained just 5 ingredients: hard-boiled eggs, radishes, cucumber, sour cream, and salt. Nice, crunchy, and simple. However, somehow the veggies ended up swimming in a huge sea of sour cream even though I followed the recipe to a T. I think the excess fluid was due to the fact that the veggies had lost lots of their juice because of the salt and sour cream. Anyway, the salad was more liquid than solid: I’m not exaggerating when I say I could have called it a soup.

I forgot about the recipe for a month or so. Then, not long ago, I bought two big bags of radishes and made some delightful oven-roasted radishes with lots of garlic and sesame seeds. But I had still one bag of radishes left after that, and I was wondering what to do with it.

I remembered the Russian radish and cucumber salad and thought about how to improve it. But I also wanted to make it more satisfying. How about stuffing an avocado with the salad to make it a complete meal? That sounded like an excellent idea. However, I still had to solve the problem of the excess fluid.

What if I omitted the cucumber? It loses the most fluid the fastest, so that might solve the problem. The radishes should give the salad enough of a crunch, anyway.

Egg salad stuffed into avocado halves sounded good, but after I went grocery shopping and bought some chicken for dinner, I realized that chicken actually might be better than egg in this salad. Well, there was only one way to find out!

So next, I boiled eight eggs and fried the chicken I just had bought. I planned on making two salad versions: one with eggs and one with chicken. And instead of sour cream, I wanted to use a home-made olive oil-based mayonnaise. I just prefer mayonnaise with egg and chicken because it’s so delicious and flavorful (and fatty!) compared to bitter and, well, sour sour cream.

The fried chicken was still piping hot in the skillet, but the eggs had cooled down in a pot filled with cold water. I took two eggs and mashed them with one tablespoon of mayonnaise. But because one tablespoon of mayo just looked pathetic, I added another.

I didn’t have a clue about how many radishes I’d need, but I started with one, which I cut into tiny matchsticks and mixed with the eggs and mayo.

No, one radish wouldn’t be enough: I had to add at least one more. I did, but even that wasn’t enough, so I added yet another one. (At this point, I noticed that I had painted my nails exactly the same color as the radish peel. What a coincidence!

Now that I was happy with the amount of radish, I tasted the mixture to see what spices and seasonings I could add. Salt, definitely, but it needed something else as well. It was too uninteresting as it was. Even though I hate recipes with gimmicks and wanna-be-trendy flavor pairings, I do want my food to taste like something.

So I looked out the window. My backyard is full of herbs. It’s technically a garden, but the whole thing actually looks pretty wild because the herbs have spread all over the place, especially the oregano, mint, and lemon balm. The lemon balm has been there for some years and it’s taking over more and more of the backyard. I really love lemon balm, but that love has limits! Still, I don’t consider lemon balm a weed for me, herbs are never weeds that need to be torn out.

I went out to my garden and started looking around, searching for a herb that would go well with the creamy radish and egg — or chicken — salad. I didn’t want to do the same amount of extensive research as in my previous post I just wanted to choose a matching herb using my gut instinct.

I ended up with handfuls of oregano, thyme, mint, parsley, and chives. So I took some egg salad and tested the herbs with the salad one by one, carefully rinsing out my mouth between flavors.

I started with thyme. How delicious! Thyme really made the salad wonderfully tasty. Then I tried mint. Well, it was refreshing, but not really the best match (I do have some bad memories about mint, as you might remember from my last post!). Then it was parsley’s turn. That was way too business-as-usual. It added almost no flavor, and the taste was very dull. Absolutely nothing interesting going on.

Oregano sure was flavorful, but not my favorite with this egg salad. Chives certainly lent a nice flavor, too, but again, nothing too exciting.

So, choosing my ultimate favorite was easy. Fresh thyme had won the herby game with flying colors. And speaking of colors, the beautiful red radishes made the salad so pretty.

I was very happy with my egg salad, but I still wanted to try out the chicken version. For that, I took 1 cup (240 ml) cooked chicken that I had chopped into tiny cubes. I added two tablespoons of mayo to the chicken, but it wasn’t enough to bind the mixture, so I added two more.

Then, again, I added three radishes that I had chopped into tiny matchsticks. I mixed the radishes with the chicken and mayo. Once more, I tested which herbs I preferred with the salad. This time I started with parsley, because I knew it was the most mild-tasting and very likely would be too bland. I was right, although the parsley tasted slightly better with the chicken salad than it did with the egg.

Next, I took mint, because I didn’t expect it to be my favorite, either. Right again – although the mint flavor was actually quite pleasant with chicken. So, if you’re a big fan of mint, you might want to add mint to your chicken salad.

Then I took a bite of chives and a spoonful of chicken salad. Nice – and, in fact, very tasty. Oregano was my next test-herb it enhanced the meaty flavor of the chicken but it didn’t beat the chives. At this point, I had lost my thyme somewhere, so I had to run out and fetch more from my garden.

To my disappointment, I wasn’t happy with thyme and chicken salad combination. It was a much better choice with the egg salad with the chicken salad it just tasted boring. So, chives were the winner!

But now I had a problem: should I post a stuffed avocado recipe with either egg salad or chicken salad? Both were really delicious.

Well, I hadn’t tried the salads with avocados: maybe one of them would be a better, more obvious match for avocado’s taste and texture.

Yup, the chicken salad was a real winner with the avocado. The flavors and textures complemented each other while the egg salad just tasted watery and felt too ‘thin’ when paired with avocado. Problem solved: I wanted to stuff my avocados with chicken salad, there was no doubt about it. Maybe I would still add a dash of freshly squeezed lemon juice because the mayo was so mild. (However, if your mayo contains lots of vinegar, you don’t necessarily need more acid to round out the flavors and cut through the greasiness of the avocado.)

How to prevent avocados from browning

Avocados go brown fast! Haven’t you had that disappointing moment of using half the avocado, then coming back to the fridge later and the other half is all brown and dry. They are still perfectly edible, but they certainly don’t look appetizing.

Of course, the first way to prevent browning is to eat the whole avocado right away. Which is certainly tasty, but rather limiting. Instead try squeezing some acid on any exposed avocado. A bit of lemon or lime juice squeezed or brushed on a sliced avocado will make it last much longer.

This is the same trick you can use with apples or pears. The acids in lemon and lime juice are a great natural way to preserve food, and keep it looking beautiful longer.

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Southwest Chicken Salad Stuffed Avocado Recipe

If you&rsquore looking for something a little different for lunch or dinner, try this easy southwest chicken salad stuffed avocado recipe. It&rsquos very easy to make and is perfect for those days when you&rsquore short on time.

Start by making the southwest chicken salad. I used some rotisserie chicken breasts so I could save time by not having to cook the chicken. You could use any cooked chicken, however, including canned chicken.

Combine all of the chicken salad ingredients in a medium bowl and pour the dressing on top.

To make the cilantro poblano dressing, I combined those ingredients in a food processor and then added it to the bowl. It&rsquos a thick dressing and I recommend adding a little bit at a time. Some people like chicken salad with a lot of dressing and some don&rsquot.

Then cut your avocados in half and remove the pit. Spoon the southwest chicken salad on top &ndash don&rsquot worry about it looking pretty. It&rsquos going to be a little messy and that&rsquos ok. Sprinkle some salt and pepper on top and grab a fork.

Eat the salad with the avocados and it&rsquos the easiest meal you could possibly make.

There will probably be a little southwest chicken salad left &ndash you could use it to make a stuffed avocado on another day.

Or, if you are a fan of lettuce wraps, you could swap out the avocado for some crisp lettuce. Bread is an option as well if that&rsquos more to your liking.