Ingredients
- Avocados: 3 large, ripe but firm avocados – The star of the show, providing a creamy base and healthy fats.
- Cooked Chicken: 1.5 cups cooked and shredded or finely diced chicken breast – The protein powerhouse of our filling; rotisserie chicken works beautifully for convenience.
- Greek Yogurt or Mayonnaise: 1/2 cup plain Greek yogurt (for a lighter, tangier version) or good quality mayonnaise (for a classic creamy texture) – The binder that brings the filling together.
- Red Onion: 1/4 cup finely minced red onion – Adds a sharp, slightly sweet bite and beautiful color.
- Celery: 1/4 cup finely minced celery – Provides a wonderful, refreshing crunch.
- Fresh Cilantro or Parsley: 2 tablespoons freshly chopped cilantro or parsley – Brings a burst of freshness and herbaceous notes.
- Lime or Lemon Juice: 1 tablespoon fresh lime or lemon juice – Adds brightness, tang, and helps prevent the avocado from browning.
- Dijon Mustard: 1 teaspoon Dijon mustard – Offers a subtle, zesty kick to the filling.
- Salt: 1/2 teaspoon, or to taste – Enhances all the flavors.
- Black Pepper: 1/4 teaspoon freshly ground black pepper, or to taste – Adds a touch of warmth.
- Optional Garnish: Paprika, extra chopped cilantro/parsley, a sprinkle of chili flakes, or thinly sliced radishes – For that finishing touch of color and flavor.
Instructions
- Prepare the Filling:Â In a medium-sized mixing bowl, combine the cooked shredded chicken, Greek yogurt or mayonnaise, minced red onion, minced celery, chopped cilantro or parsley, Dijon mustard, 1/2 tablespoon of the lime or lemon juice, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated. Taste and adjust seasoning if necessary. You might want a little more salt, pepper, or lime/lemon juice depending on your preference. Cover the bowl and place it in the refrigerator to chill while you prepare the avocados. Chilling the filling allows the flavors to meld together beautifully.
- Prepare the Avocados:Â Carefully slice the avocados in half lengthwise, cutting around the pit. Gently twist the halves to separate them. To remove the pit, firmly tap the pit with the blade of a sharp knife so it wedges in, then twist the knife to dislodge the pit. Be extremely careful during this step. Alternatively, you can use a spoon to scoop out the pit.
- Scoop and Season the Avocados: Using a spoon, gently scoop out a small amount of flesh from the center of each avocado half (about 1-2 tablespoons per half), creating a slightly larger well for the filling. Don’t scoop too much; you want a good avocado-to-filling ratio. You can chop the scooped-out avocado flesh and add it to your filling mixture for extra creaminess and no waste, or save it for another use (like a mini guacamole!). Brush the cut surfaces of the avocado halves with the remaining 1/2 tablespoon of lime or lemon juice. This helps prevent browning and adds another layer of zesty flavor. Season the avocado halves lightly with a tiny pinch of salt and pepper.
- Stuff the Avocados:Â Generously spoon the chilled chicken filling into the well of each avocado half. You can mound it slightly. Aim for an even distribution of the filling among all six halves.
- Garnish and Serve:Â If desired, garnish your stuffed avocado halves with a sprinkle of paprika for color, some extra chopped fresh herbs, a few chili flakes for a little heat, or thinly sliced radishes for crunch and visual appeal. Serve immediately for the best taste and texture.
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Nutrition
- Serving Size: one normal portion
- Calories: 300