Chicken Salad Stuffed Avocado

The Chicken Salad Stuffed Avocado dish features tender shredded chicken mixed with creamy mayo, fresh herbs, and a touch of lemon juice, all nestled inside ripe avocado halves. The avocado acts as a natural edible bowl, providing a buttery, low-carb base for the savory chicken salad filling. With no cooking required, this simple, satisfying recipe delivers healthy fats, lean protein, and bright, vibrant flavors for an easy keto-friendly lunch or light dinner.

Course Dinner, Lunch, Main Course

Cuisine American

Keyword chicken salad, keto, low-carb, no cook, stuffed avocado

Prep Time 15

Total Time 15

Servings servings

Calories 340kcal

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

For the best texture, use just-ripe avocados that yield slightly to gentle pressure without feeling mushy. You can prepare the chicken salad up to two days in advance and store it covered in the refrigerator, then fill the avocados just before serving to minimize browning. For extra flavor variations, try adding a pinch of smoked paprika, a splash of hot sauce, or a tablespoon of chopped sugar-free pickles to the chicken salad. This recipe is very macro-friendly for keto and can be paired with a simple green salad or sliced cucumbers for added crunch without adding many carbs.

Nutrition