Description
Indulge in a delightful blend of flavors with our Chicken Salad Stuffed Avocado Recipe. Ripe avocados cradle a creamy mixture of shredded chicken, zesty Greek yogurt, and crunchy veggies, creating a healthy dish that’s perfect for lunch or dinner. Whether you’re hosting a gathering or enjoying a meal at home, this vibrant recipe is sure to impress with its colors and taste.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 ripe avocados
- 1/2 cup Greek yogurt
- 2 tablespoons Dijon mustard
- 2 celery stalks, diced
- 1/4 cup red onion, finely chopped
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Cook the chicken: Preheat the oven to 375°F (190°C). Season chicken breasts with salt and pepper and bake for 25-30 minutes until cooked through. Alternatively, poach in boiling water until no longer pink.
- Shred the chicken: Allow the cooked chicken to cool slightly before shredding it using two forks.
- Mix the salad: In a bowl, combine shredded chicken, Greek yogurt, Dijon mustard, diced celery, chopped red onion, and lemon juice. Stir until well coated.
- Prepare the avocados: Halve the avocados lengthwise and remove pits. Scoop out some flesh to create space for the filling.
- Stuff the avocados: Generously fill each avocado half with the chicken salad mixture.
- Serve: Plate stuffed avocados and garnish if desired. Enjoy immediately for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed avocado half (approximately 150g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 75mg