Description
Creamy chicken salad nestles perfectly inside ripe avocado halves for a protein-packed Mediterranean-inspired meal. Fresh herbs and zesty lemon elevate this simple yet elegant dish that satisfies you with clean, balanced flavors and nutrient-rich ingredients.
Ingredients
Scale
Main Protein:
- 2 cups cooked chicken breast, shredded or diced (rotisserie chicken works great)
Fresh Produce:
- 2 ripe avocados, halved and pitted
- ¼ cup celery, finely chopped
- ¼ cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon juice
Seasoning and Binding Ingredients:
- ¼ cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon Dijon mustard
- Salt and black pepper, to taste
- Paprika (optional, for garnish)
Instructions
- Shred or finely chop cooked chicken into uniform, bite-sized pieces in a spacious mixing vessel.
- Dice crisp celery and finely mince red onion to add refreshing crunch and sharp flavor to the chicken mixture.
- Whisk together creamy mayonnaise, tangy Dijon mustard, and bright lemon juice to create a zesty binding sauce.
- Incorporate chopped fresh parsley into the chicken mixture, providing a vibrant herbal note and green color contrast.
- Season the chicken salad with balanced salt and freshly ground black pepper, ensuring even distribution of seasoning.
- Gently fold all ingredients together until the chicken is evenly coated and ingredients are well integrated.
- Carefully slice ripe avocados in half lengthwise and remove the central pit with a gentle twisting motion.
- Use a spoon to create a slightly larger cavity in each avocado half, making room for the chicken salad filling.
- Delicately spoon the prepared chicken salad into each avocado half, mounding slightly for an appetizing presentation.
- Dust the filled avocados with a light sprinkle of paprika for color and subtle warmth.
- Optional: Garnish with additional fresh parsley leaves for a final touch of green.
- Serve immediately alongside wedges of fresh lemon for an optional citrusy squeeze.
Notes
- Enhance Protein Boost by using Greek yogurt instead of mayonnaise for a lighter, protein-packed chicken salad variation.
- Make the recipe gluten-free by ensuring all ingredients like Dijon mustard are certified gluten-free and checking condiment labels carefully.
- Create a low-carb friendly version by reducing mayonnaise quantity and adding extra herbs like dill or chives for additional flavor complexity.
- Prevent avocado browning by adding a splash of fresh lemon juice directly into the scooped avocado halves before filling with chicken salad, maintaining vibrant green color and freshness.
- Prep Time: 20 minutes
- Category: Lunch, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 480
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 9 g
- Protein: 36 g
- Cholesterol: 90 mg