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