Name: Chicken Salad-Stuffed Avocados
Prep time: 20 min
Total time: 50 min
Ingredients: 1 pound boneless, skinless chicken breast; 0.33333334326744 cup low-fat plain Greek yogurt; 0.25 cup mayonnaise; 1 tablespoon chopped fresh tarragon or 1 teaspoon dried; 0.75 teaspoon salt; 0.5 teaspoon ground pepper; 1 cup diced celery; 1 cup seedless red grapes, halved; 0.25 cup toasted chopped pecans; 2 firm ripe avocados, halved and pitted

Chicken Salad-Stuffed Avocados

5.0

(2)

2 Reviews

Looking for an easy, 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.

Carolyn Casner

Updated on June 8, 2018

Prep Time:

20 mins

Additional Time:

30 mins

Total Time:

50 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Gluten-Free Healthy Aging High Fiber High-Protein Low Added Sugars Low Carbohydrate Low Sodium Low-Calorie Soy-Free

Jump to Nutrition Facts

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

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.)

Tips

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

Nutrition Facts (per serving)

308	Calories
24g	Fat
10g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1/2 avocado & 1/2 cup chicken salad
Calories 308
% Daily Value *
Total Carbohydrate 10g	4%
Dietary Fiber 7g	26%
Total Sugars 1g
Protein 16g	32%
Total Fat 24g	31%
Saturated Fat 4g	18%
Cholesterol 45mg	15%
Vitamin A 234IU	5%
Vitamin C 11mg	12%
Folate 92mcg	23%
Sodium 308mg	13%
Calcium 31mg	2%
Iron 1mg	5%
Magnesium 51mg	12%
Potassium 730mg	16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.