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–+ servings
chicken salad stuffed inside two avocados on a cutting board.

Chicken Salad Stuffed Avocado

4.67 from 3 votes
This chicken salad stuffed avocado recipe is low-carb and high-protein. Juicy shredded chicken, crunchy celery and red onion, plus a creamy, zesty mayo-mustard dressing — all tucked inside perfectly ripe avocado halves. You can whip this healthy meal prep recipe up in minutes and serve it for lunch or dinner.
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Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Servings: 4
Author: Molly Thompson

INGREDIENTS

  • 2 avocados
  • 2 cups shredded chicken rotisserie or baked
  • 1/2 cup paleo mayo (see notes for homemade mayo)
  • 2 teaspoons spicy brown mustard
  • ¼ cup diced red onion
  • ¼ cup diced celery
  • 1 teaspoon fresh parsley chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

INSTRUCTIONS

  • If you’re baking the chicken, bake 3 chicken breasts at 400°F for 20-25 minutes. Shred the chicken breasts or rotisserie chicken with 2 forks and set aside.
    2 cups shredded chicken
  • Pit avocados. Scoop out a little more of the middle of each and place in large bowl. Mash gently with a fork then add the rest of the ingredients to the bowl and mix together.
    2 avocados, 1/2 cup paleo mayo, 2 teaspoons spicy brown mustard, ¼ cup diced red onion, ¼ cup diced celery, 1 teaspoon fresh parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  • Scoop the chicken salad filling back into the avocado and serve immediately.

Notes

Meal prep instructions:  Follow the recipe instructions but don't cut the avocado or hollow out the center. Just add the chicken with the mayo and rest of the ingredients and separate it into individual meal prep containers. Put an avocado in your lunch and when you're ready to eat you can halve it and scoop the insides into your prepped chicken salad and add the rest inside the avocado.
To make homemade mayo: Add 1 egg, 2 teaspoons lemon juice, 1 tsp brown mustard, ¼ tsp salt and ¾ cup light tasting olive oil in a tall jar/cup and mix with immersion blender for 20-30 seconds. Can also use a traditional blender.
Substitute mayo: If you don't like mayo and do not need the recipe to be dairy-free, substitute the mayo with non-fat greek yogurt.
Storage: This recipe is best served immediately, but you can store leftovers in an airtight container in the refrigerator for 1-2 days. Add a squeeze of fresh lemon or lime juice to preserve the avocado.

Nutrition

Serving: 0.5avocado | Calories: 475kcal | Carbohydrates: 10g | Protein: 20g | Fat: 40g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 561mg | Fiber: 7g | Sugar: 1g | Vitamin A: 227IU | Vitamin C: 11mg | Calcium: 30mg | Iron: 2mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!