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Chicken Salad-Stuffed Avocados

  • 20 m
  • 50 m
Hilary Meyer
“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 2½ cups shredded chicken in Step 2.”

Ingredients

    • 1 pound boneless, skinless chicken breast
    • ⅓ cup low-fat plain Greek yogurt
    • ¼ cup mayonnaise
    • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
    • ¾ teaspoon salt
    • ½ teaspoon ground pepper
    • 1 cup diced celery
    • 1 cup seedless red grapes, halved (optional)
    • ¼ cup toasted chopped pecans
    • 2 firm ripe avocados, halved and pitted

Directions

  • 1 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°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.
  • 2 Combine yogurt, mayonnaise, tarragon, salt and pepper in a large bowl. Add the cold chicken, celery, grapes (if using) and pecans; stir to combine.
  • 3 To serve, fill each avocado half with about ½ 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.
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