Chicken Stuffed Avocado Salad Recipe

Introduction

This Chicken Stuffed Avocado Salad is a fresh and tasty dish perfect for a light lunch or a healthy snack. Combining tender chicken, crunchy vegetables, and creamy avocado, it’s both satisfying and easy to prepare.

Ingredients

• 1 Avocado
• 1 Boneless, Skinless Chicken Breast
• 1 Carrot
• 1 Onion
• 1 handful Pistachios
• Salt, to taste
• Freshly Ground Black Pepper, to taste
• Olive Oil, as needed
• Lemon, to taste
• 1 handful Corn Kernels
• 2 tablespoons Mayonnaise
• 1 teaspoon Yellow Mustard

Instructions

1. Step 1: Dice the carrot and onion. Chop the pistachios into small pieces.
2. Step 2: Halve the chicken breast and season both sides with salt and freshly ground black pepper.
3. Step 3: Heat a bit of olive oil in a pan and pan-fry the chicken until fully cooked. Remove from heat and let it cool, then cut into small bite-sized pieces.
4. Step 4: Cut the avocado in half and remove the seed. To prevent the avocado skins from browning, rub the inside of the avocado peels with lemon juice.
5. Step 5: Scoop out the avocado flesh and cut it into small pieces. Place the avocado pieces in a bowl and add lemon juice to taste. Mix in the diced carrot, onion, cooked chicken pieces, corn kernels, and chopped pistachios.
6. Step 6: In a small bowl, combine the mayonnaise and yellow mustard until smooth.
7. Step 7: Pour the mayonnaise-mustard sauce over the salad mixture and toss gently to combine. Finally, spoon the salad back into the avocado skins and serve immediately.

Tips & Variations

• For extra flavor, add a dash of smoked paprika or a sprinkle of fresh herbs like cilantro or parsley.
• Swap out pistachios for walnuts or almonds if preferred or for a nut-free version, omit altogether.
• If you want a lighter dressing, substitute the mayonnaise with Greek yogurt.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 1 day. Because avocado browns quickly, it’s best to prepare this salad fresh. If storing, keep the filling separate from the avocado skins and reassemble just before serving. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked chicken instead of cooking it fresh?

Yes, leftover cooked chicken works well in this salad. Just shred or dice it and add as directed.

How do I prevent the avocado from turning brown?

Rub lemon juice inside the avocado skins and over the avocado pieces to slow down browning. Preparing the salad right before serving also helps maintain its bright color.

Chicken Stuffed Avocado Salad Recipe

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★★★★★

4.8 from 326 reviews

• Author: Luna
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Diet: Gluten Free

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Description

A fresh and nutritious Chicken Stuffed Avocado Salad combining tender pan-fried chicken breast, crisp vegetables, crunchy pistachios, and a creamy mustard mayonnaise dressing, all served inside avocado shells for a delicious and visually appealing meal.

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Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 Avocado
• 1 Boneless, Skinless Chicken Breast
• 1 Carrot
• 1 Onion
• 1 handful Pistachios
• 1 handful Corn Kernels
• Salt, to taste
• Freshly Ground Black Pepper, to taste
• Olive Oil, as needed
• Lemon, to taste (for juice and rubbing avocado skins)

Dressing Ingredients

• 2 tablespoons Mayonnaise
• 1 teaspoon Yellow Mustard

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Instructions

1. Prepare Vegetables and Nuts: Dice the carrot and onion finely. Chop the pistachios into small pieces to add a crunchy texture to the salad.
2. Season Chicken: Halve the boneless, skinless chicken breast and season both sides generously with salt and freshly ground black pepper.
3. Pan-Fry Chicken: Heat a pan with a small amount of olive oil over medium heat. Cook the seasoned chicken breasts until fully cooked through and golden on both sides, about 5-7 minutes per side depending on thickness. Remove from heat and allow to cool before dicing into small bite-sized pieces.
4. Prepare Avocado: Cut the avocado in half and carefully remove the seed. Use a lemon wedge to rub the inside of the avocado skins to prevent browning. Scoop out the avocado flesh and dice it into small pieces.
5. Combine Salad Ingredients: In a large bowl, combine the diced avocado, carrot, onion, cooled diced chicken, corn kernels, and chopped pistachios. Add lemon juice to taste and mix gently to combine.
6. Make the Dressing: In a small bowl, mix the mayonnaise and yellow mustard thoroughly until smooth and well blended.
7. Assemble Salad: Pour the dressing over the mixed salad and toss gently to coat all ingredients evenly. Finally, spoon the salad mixture back into the avocado skins, filling them generously, and serve immediately.

Notes

• The lemon juice not only adds flavor but also helps prevent the avocado flesh from browning.
• You can substitute pistachios with walnuts or almonds if preferred.
• For a lighter version, use low-fat mayonnaise or Greek yogurt.
• Cook chicken thoroughly to ensure food safety; use a meat thermometer to verify the internal temperature reaches 165°F (74°C).
• Serve immediately after assembling to maintain freshness and avoid avocado discoloration.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Frying
• Cuisine: American

Keywords: chicken stuffed avocado, avocado salad, chicken salad, healthy avocado recipe, easy lunch, gluten free salad