Description
Indulge in a delicious and nutritious meal with this Chicken Salad Stuffed Avocado recipe. Combining the creamy texture of fresh avocados with a savory chicken salad, this dish is not only filling but also packed with healthy fats and lean protein. Perfect for a quick lunch or a light dinner, it’s customizable and visually stunning, making healthy eating enjoyable and satisfying.
Ingredients
Scale
- 2 ripe avocados
- 2 cups cooked chicken breast, shredded
- 1/2 cup Greek yogurt
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 2 tablespoons lemon juice
- Salt & pepper to taste
- Fresh herbs (optional), such as dill or parsley
Instructions
- Preheat your oven to 375°F (190°C) if cooking raw chicken. Season chicken with salt and pepper and bake for 25-30 minutes until fully cooked. Allow it to cool before shredding.
- Cut the avocados in half lengthwise, remove the pits, and scoop out some flesh to create space for the filling.
- In a mixing bowl, combine shredded chicken, diced celery, diced red onion, Greek yogurt, lemon juice, salt, and pepper. Mix until well coated.
- Generously spoon the chicken salad mixture into each avocado half.
- If desired, garnish with fresh herbs for an added touch of flavor.
- Serve immediately or chill for about 15 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed avocado half (approximately 200g)
- Calories: 360
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 70mg