Creamy Chicken Salad Stuffed Avocado Recipe for a Perfect Healthy Bite

One of my favorite ways to bring a bit of sunshine—and a whole lot of comfort—to the lunch table is with Chicken Salad Stuffed Avocado. Growing up in Monterey, where fresh ingredients were always abundant, this dish feels like a perfect marriage of creamy avocado and the hearty, flavorful chicken salad my Nonna Rosa inspired me to perfect. It’s light, satisfying, and full of those familiar, homey flavors that remind me of my grandmother’s kitchen, where every meal was a celebration of family and tradition. Whether you’re looking for a quick lunch or a refreshing dinner, this recipe delivers on taste and nostalgia.

Why You’ll Love This Chicken Salad Stuffed Avocado

Chicken Salad Stuffed Avocado is a dish that blends simplicity with elegance. As someone who grew up watching my mother and Nonna Rosa whip up meals with whatever was on hand, I appreciate recipes that feel effortless but still carry depth and heart. This recipe is exactly that—it’s fresh, creamy, and packed with texture. The buttery softness of ripe avocado pairs beautifully with the savory, herb-infused chicken salad, making each bite a little reminder of those warm afternoons spent in my grandmother’s garden, where fresh herbs filled the air.

Another reason I adore this dish is its versatility. You can make the chicken salad ahead of time, which is a lifesaver when juggling my daughters’ busy schedules. Plus, it’s naturally gluten-free and can be easily tweaked to suit your taste or dietary preferences. Adding a squeeze of lemon or a pinch of smoked paprika can transform it, just like how Elena, my mom, would throw in a pinch of this or that to keep things interesting. It’s a recipe that feels personal and adaptable—just like family cooking should be.

Ingredients You’ll Need for This Chicken Salad Stuffed Avocado

• 2 ripe avocados, halved and pitted
• 2 cups cooked chicken breast, shredded or diced (rotisserie chicken works beautifully here)
• 1/3 cup mayonnaise (or Greek yogurt for a lighter option)
• 1 tablespoon Dijon mustard
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 2 tablespoons fresh parsley, chopped (a nod to my grandmother’s garden)
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper, to taste
• 1/2 teaspoon smoked paprika (optional, but adds a lovely warmth)
• 1 hard-boiled egg, chopped (optional, but my daughters love this addition)

If you’re not a fan of mayo, swapping it for Greek yogurt adds creaminess with a tangy twist. For a bit of crunch, toasted walnuts or slivered almonds make a wonderful substitution or addition to the celery. The key is to keep the flavors balanced and fresh—just like my mom’s kitchen, where improvisation was always encouraged but never at the expense of taste.

Nutrition Facts

• Calories: Approximately 350 per serving (1 stuffed avocado half)
• Protein: 25g
• Fat: 22g (mostly heart-healthy fats from avocado)
• Carbohydrates: 10g
• Fiber: 7g
• Sugar: 2g (naturally occurring)
• Sodium: 320mg (can be adjusted by reducing added salt)

This nutrient profile makes it a balanced choice, especially for those who, like me, want meals that fuel both body and soul without feeling heavy. The healthy fats from avocado combined with lean protein make it a satisfying option that keeps you energized—perfect for busy days in the kitchen or after school with Olivia and Isabella.

Print

Steps to Create Your Chicken Salad Stuffed Avocado

1. Start by prepping your chicken. If you’re using leftover or rotisserie chicken, shred or dice it into bite-sized pieces. This is a great way to use up any cooked chicken from the night before, just like my Nonna Rosa would do.
2. In a medium bowl, combine the mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, and smoked paprika. Mix well until smooth.
3. Add the shredded chicken, chopped celery, red onion, parsley, and hard-boiled egg (if using) to the bowl. Gently fold everything together until well combined but still chunky.
4. Season the chicken salad with salt and freshly ground black pepper to taste. I always taste as I go, much like my mom taught me—seasoning is key to bringing out those family flavors.
5. Prepare your avocados by slicing them in half and removing the pits. Use a spoon to gently scoop out a bit of the flesh to create a larger cavity for the chicken salad, but be careful not to scoop out too much—the avocado should still hold its shape.
6. Spoon the chicken salad generously into each avocado half, mounding it slightly on top. The creamy avocado acts like a natural bowl, making it both visually appealing and easy to eat.
7. Serve immediately, or chill for 15-20 minutes if you want it a bit cooler. This dish shines best fresh, just like fresh bread from Nonna Rosa’s oven.

Tips for Making the Best Chicken Salad Stuffed Avocado

One tip I learned early on from my travels through Italy and Spain is to embrace fresh herbs whenever possible. Adding a handful of parsley or even basil uplifts this simple dish with vibrant flavor. I also recommend using ripe but firm avocados—too soft, and they won’t hold the filling well; too hard, and you miss out on that creamy texture.

When mixing the chicken salad, fold gently to keep the texture light and avoid a mushy consistency. My mom always said, “Treat your ingredients like old friends—handle them with care.” That advice holds true here, especially if you’re serving this for guests or family gatherings. Learn more: Melt-in-Your-Mouth Delight Easy Swiss Mushroom Melt Recipe

Lastly, don’t shy away from customizing this recipe. If you like a little heat, a dash of cayenne or some diced jalapeños works wonders. For a Mediterranean flair, I sometimes add chopped kalamata olives or sun-dried tomatoes, flavors I picked up wandering the markets in Spain.

Serving Suggestions and Pairings

This Chicken Salad Stuffed Avocado is a star on its own, but pairing it with a few simple sides can turn it into a well-rounded meal. I love serving it alongside a crisp green salad dressed with lemon vinaigrette—echoing the fresh flavors in the chicken salad itself.

On warmer days, a bowl of chilled gazpacho or a light minestrone complements the creaminess of the avocado beautifully. And if you’re hosting a casual get-together, these stuffed avocados make a lovely appetizer or finger food when sliced into smaller portions.

For a touch of sweetness, I often bring out some fresh fruit like sliced peaches or a handful of berries. It’s a nod to those summer afternoons in Monterey when we’d enjoy a simple, fresh spread on the porch with my family.

Storage and Reheating Tips

Because avocados brown quickly once exposed to air, I recommend preparing the chicken salad ahead of time but stuffing the avocados just before serving. If you need to store the filled avocados, sprinkle a little lemon juice on the exposed flesh and cover tightly with plastic wrap to minimize browning. Eat within a day for best freshness.

The chicken salad itself keeps well in the fridge for up to 3 days, making it a perfect make-ahead option for busy weekdays. Just give it a quick stir before assembling with fresh avocado.

Since this dish is best served cold or at room temperature, reheating isn’t necessary. But if you prefer your chicken warm, gently warm the chicken salad (without avocado) on low heat before stuffing the avocados.

Frequently Asked Questions

What are the main ingredients for Chicken Salad Stuffed Avocado?

The main ingredients for Chicken Salad Stuffed Avocado include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Chicken Salad Stuffed Avocado?

The total time to make Chicken Salad Stuffed Avocado includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Chicken Salad Stuffed Avocado ahead of time?

Yes, Chicken Salad Stuffed Avocado can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Chicken Salad Stuffed Avocado?

Chicken Salad Stuffed Avocado pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Chicken Salad Stuffed Avocado suitable for special diets?

Depending on the ingredients used, Chicken Salad Stuffed Avocado may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Chicken Salad Stuffed Avocado is more than just a recipe to me—it’s a little slice of my family’s history, a reminder of kitchens filled with laughter, aromatic herbs, and the comforting hum of shared meals. It’s a dish that honors the simplicity and love that my mother and Nonna Rosa taught me, wrapped up in the creamy goodness of avocado, something that feels both modern and timeless.

Whether you’re a busy parent like me, looking for nourishing, quick meals to share with your loved ones, or simply someone who appreciates food that warms the heart, this recipe is a wonderful addition to your repertoire. It invites you to slow down just a bit, savor fresh ingredients, and remember that the best meals are those made with love—just like every dish I grew up with in Monterey’s sunny kitchen.