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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


Recipe Summary

20 mins
50 mins


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

1/2 avocado & 1/2 cup chicken salad
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.

4 1/2 fat, 2 lean protein