Description
A delightful fusion of creamy avocados and savory chicken salad for a satisfying and nourishing meal.
Ingredients
Scale
- 2 ripe avocados
- 2 cups cooked chicken, shredded
- 1/2 cup celery, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, diced
- 1/2 cup Greek yogurt or mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh herbs (optional, for garnish)
Instructions
- Carefully cut the avocados in half and remove the pits. Using a spoon, scoop out a bit of the avocado flesh to create more room for the filling.
- In a mixing bowl, combine the shredded chicken, diced celery, red bell pepper, red onion, Greek yogurt (or mayonnaise), Dijon mustard, lemon juice, salt, and pepper. Mix until thoroughly combined.
- Spoon the chicken salad mixture into each avocado half, allowing it to overflow slightly for an enticing presentation.
- If desired, garnish with fresh herbs.
- Serve immediately as a light lunch or dinner option.
Notes
To prevent browning, sprinkle the avocado with lemon juice after cutting. Best if served fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 avocado half
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 30mg
Keywords: chicken, avocado, salad, healthy, lunch, gluten-free