LIVE
Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Hilary Meyer
Source: EatingWell.com, April 2017

Gallery

Recipe Summary

active:
20 mins
total:
50 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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

308 calories; protein 16.1g; carbohydrates 10g; dietary fiber 7.3g; sugars 1.4g; fat 24g; saturated fat 3.6g; cholesterol 44.9mg; vitamin a iu 233.6IU; vitamin c 10.5mg; folate 92.2mcg; calcium 31.1mg; iron 0.9mg; magnesium 51.2mg; potassium 730.3mg; sodium 307.7mg; thiamin 0.2mg.
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/06/2017
Chicken salad is the perfect make-ahead meal and the avocado makes it a much more filling! Read More