Description
A bright, creamy, and easy meal featuring ripe avocado halves filled with a tangy chicken salad.
Ingredients
Scale
- 2 ripe avocados
- 1 cup cooked chicken, shredded
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup celery, diced
- 1/4 cup red onion, diced
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Cut the avocados in half and remove the pits. Scoop out a little bit of the flesh from the center of each half to create a larger cavity for the chicken salad.
- In a bowl, combine the shredded chicken, mayonnaise, Dijon mustard, diced celery, diced red onion, lemon juice, salt, and pepper. Mix well until combined.
- No cooking is required for this recipe if your chicken is already cooked. Spoon the chicken salad mixture into the avocado halves.
- Garnish with fresh herbs like parsley, dill, or chives if desired. Serve immediately.
Notes
For best results, store the chicken salad separately from the avocado. Assemble just before serving for best color.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 half
- Calories: 560
- Sugar: 3g
- Sodium: 600mg
- Fat: 45g
- Saturated Fat: 6g
- Unsaturated Fat: 39g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 80mg