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Stuffed Avocado with Chicken Salad Recipe

15 minutes Cook
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Stuffed Avocado with Chicken Salad: A Delightful Fusion of Flavors


In the realm of culinary arts, the ability to combine contrasting textures and flavors is a hallmark of innovation. The Stuffed Avocado with Chicken Salad recipe encapsulates this concept brilliantly. With its origins tracing back to the early 20th century, this dish has evolved over time, becoming a beloved favorite in both casual gatherings and sophisticated soirées. The marriage of creamy avocado, succulent chicken, and a medley of vibrant ingredients creates a harmonious symphony for the taste buds. Join me on a journey through the creation of this culinary masterpiece, where freshness and indulgence collide.

Historical Context:

The concept of stuffing avocados can be attributed to the rich culinary heritage of Mexico. Avocado, often referred to as “nature’s butter,” has been a staple ingredient in Mexican cuisine for centuries. The Aztecs were known to cherish avocados, appreciating their creamy texture and nutritious qualities. As Mexican flavors spread globally, the idea of pairing avocados with chicken salad emerged.


  1. Prepare the Avocados:
  1. Slice the avocados in half and remove the pits. Carefully scoop out a small portion of the flesh from each half, creating a hollow space for the chicken salad. Reserve the scooped avocado for later use.
  1. Make the Chicken Salad:
  1. In a mixing bowl, combine the diced chicken, red bell pepper, celery, red onion, and chopped cilantro.
  1. Prepare the Dressing:
  1. In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, and lemon juice until well combined. This dressing will lend a tangy and creamy element to the chicken salad.
  1. Mix and Season:
  1. Gently fold the dressing into the chicken and vegetable mixture until evenly coated. Use a fork to mash some of the reserved avocado flesh and add it to the salad. This will add a creamy texture and enhance the avocado flavor. Season the mixture with salt and pepper to taste.
  1. Assemble the Dish:
  1. Carefully spoon the chicken salad into the hollowed-out avocado halves, mounding it generously.
  1. Serve and Enjoy:
  1. Arrange the stuffed avocado halves on a serving platter. For an elegant touch, garnish with extra chopped cilantro or a sprinkle of paprika. Serve the dish immediately, allowing the diners to indulge in the delightful combination of flavors and textures.


The Stuffed Avocado with Chicken Salad recipe epitomizes culinary artistry through its harmonious blend of textures and flavors. With each bite, one can savor the creaminess of avocado, the tenderness of chicken, and the crispness of vegetables, all enveloped in a tangy dressing. This dish transcends boundaries, offering a palate-pleasing experience that marries tradition with innovation. Whether enjoyed as a light lunch or as an elegant appetizer, this recipe pays homage to the culinary legacy of avocados and their enduring appeal in modern gastronomy.


prep time
20 minutes
cooking time
15 minutes
4 servings
total time
35 minutes


  • nife and cutting board

  • Mixing bowl

  • Spoon

  • Fork

  • Citrus juicer

  • Small whisk


  • ripe avocados

  • 2 cups cooked chicken breast, diced

  • 1/2 cup red bell pepper, finely diced

  • 1/2 cup celery, finely chopped

  • 1/4 cup red onion, finely chopped

  • 1/4 cup fresh cilantro, chopped

  • 1/3 cup mayonnaise

  • 2 tablespoons Greek yogurt

  • 2 tablespoons Dijon mustard

  • 1 tablespoon lemon juice

  • Salt and pepper, to taste


Slice, scoop, and reserve avocados.
Combine chicken, veggies for salad.
Whisk mayo, yogurt, mustard, lemon for dressing.
Fill avocados, garnish, serve.
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