Ever feel like your lunch is missing that special touch? Like it’s filling but lacks excitement, or easy but just kind of bland? Enter: Chicken Salad Stuffed Avocados. This recipe perfectly balances creamy, savory, and satisfying flavors — all while requiring less effort than hunting down matching socks.
Here’s the kicker: it’s naturally keto-friendly without even trying. You get healthy fats, lean protein, and virtually zero carbs — unless you count the few in herbs (and who worries about parsley?). Let’s explore what makes this dish a keto keeper.
Why Chicken Salad + Avocado Is a Keto Dream Team
Imagine cool, creamy chicken salad nestled inside a buttery, ripe avocado. It’s like your lunch version of a cozy weighted blanket — comforting, balanced, and surprisingly satisfying.
Here’s why this combo is keto MVP:
- Avocado = fat goals. Packed with heart-healthy monounsaturated fats that keep you full and fueled.
- Chicken = lean protein without fuss. Perfect for meal prep and macros, and easy to customize.
- No bread needed. Using avocado as a container keeps this low-carb and fun to eat, with fewer dishes to clean.
Ingredients You’ll Love
Avocados
Choose ones that yield slightly to gentle pressure — firm but not hard. Too soft means guac boats instead of neat little avocado cups (still tasty, just messier). The creaminess here is the foundation of the dish.
Chicken
Leftover, rotisserie, or poached — all work. Just shredded or chopped and ready. No need to fuss; mayo and herbs do the heavy lifting on flavor.
Mayo
Don’t overdo it, but don’t skimp. A good avocado oil mayo brings richness without funky seed oils. Start small and add more for perfect creaminess.
Fresh Herbs & Flavor Boosters
Dill, chives, parsley — any fresh, leafy green herb to brighten the chicken. Feel free to customize with curry powder, celery for crunch, or your favorite mix-ins.
Optional Zing
A squeeze of lemon juice pulls everything together and prevents the avocado from browning too quickly. It’s a simple but game-changing touch.
How to Build It
This isn’t just a recipe—it’s a glorious keto hack:
- Halve ripe avocados and remove pits.
- Scoop out a bit of flesh to make room for the chicken salad (chef’s snack rights).
- Combine shredded chicken, mayo, herbs, and seasonings.
- Fill avocado halves generously.
- Sprinkle salt and extra herbs for a fancy finish.
Done. No cooking required — just deliciousness.
Texture and Flavor Perfection
Expect creamy avocado, tender chicken, fresh herbs, and perhaps a slight crunch if you add celery. It’s a balanced meal that satisfies without weighing you down. Perfect for keeping your energy steady and your mood bright.
Pro Tips for Consistency
Once you try this, it’ll be a regular:
- Choose avocados wisely. Under-ripe fight back; overripe lose shape but still taste great.
- Use pre-cooked chicken. It soaks in flavors quickly and saves prep time.
- Opt for fresh herbs. They elevate the dish; dill is especially transformative.
Meal Prep & Storage
Planning ahead? This is an ideal keto-friendly make-ahead meal with one caveat:
- Prepare chicken salad up to 2-3 days in advance, refrigerated.
- Scoop and fill avocados just before eating to avoid browning.
- Serve chilled—no reheating needed, perfect for work lunches or low-energy days.
Beyond Lunch: Serving Suggestions
This recipe shines beyond a quick lunch:
- Pair a stuffed avocado half with soup for a cozy dinner.
- Cut halves into smaller portions for elegant appetizers.
- Add crunchy cherry tomatoes or cucumber slices on the side.
Want to spice it up? A dash of hot sauce or chopped pickles personalizes your dish. There’s no wrong way to enjoy it.
Flavor Pairing Inspiration
Experiment with these combos:
- Tarragon + lemon zest for a French bistro flair
- Red pepper flakes + green onion for bold heat and zing
- Bacon bits + ranch-style herbs for a savory punch
Mix, match, and find your favorite twist.
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This recipe proves keto meals don’t have to be complicated to be delicious. Whether you’re new to keto or tired of uninspiring salads, give Chicken Salad Stuffed Avocados a try. It’s simple, satisfying, and impressively easy—without any kitchen chaos.
Chicken Salad Stuffed Avocado
Equipment
- Mixing bowl
- Cutting board
- Chef’s knife
- spoon
Ingredients
For the chicken salad
- 2 cups cooked chicken, shredded or finely chopped use rotisserie, poached, or leftover chicken
- 1/3 cup mayonnaise preferably avocado oil mayonnaise for keto
- 2 tablespoons celery, finely chopped for crunch; optional but recommended
- 2 tablespoons fresh dill, finely chopped or use a mix of dill, parsley, and chives
- 1 tablespoon fresh lemon juice plus more to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon fine sea salt or to taste
- 1/8 teaspoon black pepper freshly ground, or to taste
For the avocados and serving
- 2 large ripe avocados halved and pitted
- 1 tablespoon extra-virgin olive oil optional, for drizzling
- 1 tablespoon fresh parsley or chives, chopped for garnish
Instructions
- Add the shredded chicken, mayonnaise, celery, dill, lemon juice, garlic powder, onion powder, salt, and black pepper to a mixing bowl and stir until everything is evenly combined and creamy.
- Taste the chicken salad and adjust the seasoning with additional salt, pepper, or lemon juice to your preference, then set the bowl aside.
- Slice the avocados in half lengthwise, remove the pits, and use a spoon to gently scoop out a small amount of flesh from each center to create a slightly larger well for the filling, reserving the extra avocado for another use or snacking.
- Lightly sprinkle the cut sides of the avocado halves with a pinch of salt and a small squeeze of lemon juice to enhance flavor and help slow browning.
- Spoon the prepared chicken salad into the wells of each avocado half, dividing the mixture evenly among the four halves and gently mounding it on top.
- Drizzle the stuffed avocados with olive oil if using, then garnish with chopped parsley or chives and serve immediately, or chill briefly before serving for a cooler, more refreshing meal.
Notes
Nutrition
