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Chopped rotisserie chicken salad piled into ripe avocados is my go-to when I want a lunch that feels light but keeps me full. You can pull this together in less than twenty minutes, so it’s just right when you want to make something nice without heating up the kitchen.
I whipped these up for a summer hangout with some friends and they vanished almost instantly. Seriously, a couple of my friends started texting me for the how-to before we even had dessert.
Tasty Ingredients
- Paprika and chili powder: give warm color and smoky kick, smoky paprika is especially great
- Salt and fresh cracked black pepper: balance and wake up all the flavors—taste as you mix
- Ripe avocados: are your edible bowls—pick ones that yield to a gentle squeeze
- Mayonnaise: keeps things creamy—full fat is extra rich
- Freshly squeezed lime juice: makes everything zippy and keeps the avocados pretty—choose heavy, soft limes
- Fresh parsley: brightens every bite—flat leaf is mildest
- Red onion: brings a hint of sharpness and crunch—go for vibrant, fresh onions
- Rotisserie chicken: super tender and ready in no time, no extra cooking needed
- Sour cream: adds tang and extra smoothness—full fat blends in best
- Celery: gives a crisp, refreshing bite—choose firm stalks, not limp ones
Simple Steps
- Fill and Serve:
- Scoop about a third of a cup of the chicken mix into each avocado half. Pack gently so it doesn’t spill out. Put them on a plate and enjoy right away for the best flavor.
- Season Up the Avocados:
- Rub or brush lime juice all over the cut sides of each avocado. This keeps them looking fresh and brightly green. Sprinkle with salt, paprika, and some chili powder to boost color and taste.
- Get the Avocados Ready:
- Slice avocados top to bottom and take out the pits. Scoop out each half with a big spoon, trying to keep the halves whole. Slice a teensy bit off the round part underneath so they sit flat and stay put.
- Mix Up the Salad:
- Combine diced celery, red onion, and chopped parsley with the chicken in a bowl. Add in your mayo, sour cream, a good squeeze of lime, salt, and black pepper. Stir really well so everything’s nice and creamy and the flavors play together. This is your tasty filling.
- Break Down the Chicken:
- Shred all the meat off your rotisserie chicken and chop into small, bite-size bits. Toss those in a big bowl—a finer dice means a smoother, creamier filling.
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Good to Know
- Ideal for prepping ahead—make the salad early, stuff avocados fresh for the best look and bite
- Packs a punch of protein and those good-for-you fats
- Works for quick weekday meals or parties with friends
Lime juice isn’t just for keeping avocados green—it cuts the richness, brightens up everything, and makes each mouthful pop. It’s become a must at our family summer birthdays, and even my pickiest cousin requests it now!
Save It Fresh
You can whip up the chicken salad up to two days ahead and stash it in a covered container in your fridge. Only slice and fill the avocados right before you eat because they brown up super fast. Got leftover filled avocados? Scoop out the filling and mash up the avocado to make instant guacamole for later.
Easy Swaps
Have cooked chicken breast left from another meal? Chop it and season it well instead of using rotisserie. To make it dairy free, use extra mayo or your favorite plant based sour cream. If you’re out of parsley, snip in some chives or dill for a fresh twist.
Serving Ideas
Try these as a light dinner with a crunchy green salad or put them out with tortilla chips and veggie sticks for a party plate. Add extra color with sliced radishes or chopped cherry tomatoes on top of each avocado half.
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Background and Traditions
Stuffed avocados are a California favorite, loved for their fresh ingredients and bold flavors. Here you just scoop up classic chicken salad and put it into avocados for a modern, crowd-friendly twist.
Common Recipe Questions
- → Is it okay to make the chicken salad before you need it?
Definitely—you can mix up the chicken part and keep it in the fridge for a couple days. Wait to cut the avocados and stuff them until you’re ready to eat for best taste.
- → What’s the best way to keep cut avocados from going brown?
Right after slicing, rub some lime juice over the avocado. This helps slow down browning, but they’re tastiest if you use them soon after you cut them.
- → Can I use something besides chicken in the filling?
Sure—try cooked turkey, canned tuna, or even chickpeas if you want a switch-up in taste or need a meat-free option.
- → What’s good to eat alongside this?
Fresh fruit, crunchy tortilla chips, or a leafy salad all work well next to these creamy avocados.
- → How can I change up the filling for special diets?
Totally—swap in Greek yogurt for mayo, skip the sour cream, or toss in extra herbs and veggies to fit your needs.