Stuffed Avocado Chicken (Print Version)
Herby chicken salad piled high in avocado, brightened with zippy lime and spices for a meal that feels super fresh.
# Ingredients:
→ Chicken Salad
01 -
Fresh cracked black pepper, as much as you want
02 -
Salt, toss in what you need
03 -
2 tablespoons fresh lime juice, squeezed
04 -
60 ml sour cream
05 -
180 ml mayonnaise
06 -
2 tablespoons fresh parsley, chopped up fine
07 -
60 ml celery, chopped small
08 -
60 ml red onion, diced small
09 -
1 whole rotisserie chicken, diced after pulling off the meat
→ Stuffed Avocado
10 -
Chili powder, just a sprinkle
11 -
Paprika, for the top
12 -
Salt, sprinkle as needed
13 -
Juice from 1 lime
14 -
5 ripe avocados (size up or down if you want more or less filling)
# Steps:
01 -
Scoop about 80 ml chicken salad into each avocado half. Get them on a plate and enjoy right away.
02 -
Smear lime juice all over the avocado halves so they stay fresh and green. Give them a dash of salt, a hit of paprika, and some chili powder.
03 -
Slice a thin bit off the round side of each avocado half so they won’t wobble around on the platter.
04 -
Cut the avocados in two, take out the pits, and scoop the flesh away from the skin but keep the halves together.
05 -
Throw chicken, onion, celery, parsley, mayo, sour cream, lime juice, salt, and black pepper into a bowl. Stir well so everything gets mixed up.
06 -
Pull the meat off your rotisserie chicken, chop it into chunks, and drop it into a big bowl.
# Notes:
01 -
Don’t prep your avocados too soon or they’ll brown—wait until you’re about to serve.
02 -
Chicken filling keeps fine in the fridge for a day or two as long as it’s covered up tight.
03 -
Leftover avocado? Smash it up for guac!