Chicken Salad Stuffed Avocado (Print Version)
# Ingredients:
→ Chicken Salad
01 -
1 whole rotisserie chicken, meat removed and diced
02 -
1/4 cup red onion, diced
03 -
1/4 cup celery, diced
04 -
2 tablespoons fresh parsley, minced
05 -
3/4 cup mayonnaise
06 -
1/4 cup sour cream
07 -
2 tablespoons fresh lime juice
08 -
Salt, to taste
09 -
Fresh cracked black pepper, to taste
→ Stuffed Avocado
10 -
5 ripe avocados (or 4–6 based on size and filling preference)
11 -
1 lime, juice only
12 -
Salt, to taste
13 -
Paprika, for sprinkling
14 -
Chili powder, for sprinkling
# Instructions:
01 -
Remove all meat from the rotisserie chicken and dice into bite-sized pieces. Transfer to a large mixing bowl.
02 -
Add diced red onion, diced celery, minced parsley, mayonnaise, sour cream, fresh lime juice, salt, and cracked black pepper to the diced chicken. Stir thoroughly to fully incorporate.
03 -
Cut avocados in half and carefully remove the pits. Using a large spoon, gently separate the flesh from the skin, keeping each half intact.
04 -
Trim a thin slice from the rounded bottom of each avocado half to help them sit flat on the serving dish.
05 -
Brush each avocado half on all sides with lime juice to prevent browning. Season lightly with salt, paprika, and chili powder.
06 -
Spoon approximately 1/3 cup of chicken salad into each avocado half. Arrange on a platter and serve immediately.
# Notes:
01 -
For maximum freshness, prepare avocados just before serving to prevent oxidation.
02 -
Chicken salad can be prepared in advance and stored refrigerated in an airtight container.
03 -
If stuffed avocados remain, scoop out and mash the avocado halves to make guacamole.