Looking for a clean, packable lunch for work? This healthy homemade chicken salad served inside an avocado instead of with bread is just the ticket. Plus, this recipe makes enough for ready-made lunches for the week! If you have leftover cooked chicken on hand, skip Step 1 and use about 2 1/2 cups shredded chicken in Step 2. Source: EatingWell.com, April 2017

Hilary Meyer


Ingredient Checklist


Instructions Checklist
  • Place chicken in a large saucepan and add enough water to cover. Bring to a simmer over medium heat. Reduce heat to maintain a simmer, cover and cook until the chicken registers 165 degrees F with an instant-read thermometer, 12 to 15 minutes. Transfer to a cutting board. Let stand until cool enough to handle, then chop or shred. Refrigerate until cold, about 30 minutes.

  • Combine yogurt, mayonnaise, tarragon, salt and pepper in a large bowl. Add the cold chicken, celery, grapes (if using) and pecans; stir to combine.

  • To serve, fill each avocado half with about 1/2 cup chicken salad. (Refrigerate the extra chicken salad for up to 3 days.)


To make ahead: Refrigerate chicken salad (Steps 1-2) for up to 3 days; fill avocados just before serving.

Nutrition Facts

308 calories; 24 g total fat; 3.6 g saturated fat; 45 mg cholesterol; 308 mg sodium. 730 mg potassium; 10 g carbohydrates; 7.3 g fiber; 1 g sugar; 16.1 g protein; 234 IU vitamin a iu; 10 mg vitamin c; 92 mcg folate; 31 mg calcium; 1 mg iron; 51 mg magnesium;

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Chicken salad is the perfect make-ahead meal and the avocado makes it a much more filling! Read More