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.
Ingredients
Scale
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
Instructions
- Prepare Vegetables and Nuts: Dice the carrot and onion finely. Chop the pistachios into small pieces to add a crunchy texture to the salad.
- Season Chicken: Halve the boneless, skinless chicken breast and season both sides generously with salt and freshly ground black pepper.
- 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.
- 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.
- 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.
- Make the Dressing: In a small bowl, mix the mayonnaise and yellow mustard thoroughly until smooth and well blended.
- 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
