I make this Stuffed Avocado Chicken Salad whenever I want something fresh, creamy, and filling without spending much time in the kitchen. The combination of tender chicken, sweet grapes, crunchy pecans, and creamy avocado creates a balanced meal that feels both light and satisfying. I love serving it for lunch, meal prep, or even a quick dinner on warm days.
Why You’ll Love This Recipe
I love how easy this recipe is to prepare with simple ingredients and almost no cooking involved. The creamy chicken salad pairs perfectly with buttery avocado halves, creating a wholesome dish packed with flavor and texture. I also enjoy how versatile it is because I can serve it for lunch, picnics, meal prep, or a healthy dinner. The sweetness from the grapes and cranberries balances the savory chicken beautifully, while the pecans add the perfect crunch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 whole rotisserie chicken breast, shredded
6 whole avocados, halved and pitted
2 stalks celery, finely diced
4 stalks green onion, chopped
1 cup red grapes, halved or quartered
1 cup lightly candied pecans
1/2 cup dried cranberries
1/4 cup parsley, finely chopped
3/4 cup plain yogurt
1/4 cup mayonnaise
2 tablespoons honey Dijon mustard
1 teaspoon lemon juice
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 teaspoon sugar, optional
Directions
I shred the rotisserie chicken and place it into a large mixing bowl.
I dice the celery, chop the green onions, halve the grapes, and finely chop the parsley.
In another bowl, I whisk together the yogurt, mayonnaise, honey Dijon mustard, lemon juice, black pepper, salt, and optional sugar until smooth and creamy.
I add the celery, green onion, grapes, pecans, cranberries, and parsley to the shredded chicken.
I pour the dressing over the mixture and stir until everything is evenly coated.
Then I cut the avocados in half, remove the pits, and lightly season them if desired.
I spoon the chicken salad generously into each avocado half.
I garnish everything with extra parsley or green onion before serving immediately.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Servings: 12 servings
Calories: 126 kcal per serving
Variations
I sometimes swap the grapes for diced apples for extra crunch and sweetness. When I want a nuttier flavor, I use toasted almonds or walnuts instead of pecans. For a lighter version, I replace the mayonnaise entirely with extra yogurt. I also enjoy adding a little curry powder or paprika to the dressing for a more flavorful twist. If I want more freshness, I mix in diced cucumber or chopped dill.
Storage/Reheating
I store the chicken salad mixture in an airtight container in the refrigerator for up to 3 days. I prefer keeping the avocado halves separate until serving so they stay fresh and green longer. If I already filled the avocados, I cover them tightly with plastic wrap and add a little lemon juice to reduce browning. Since this recipe is best served cold, I do not reheat it.
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FAQs
Can I make this recipe ahead of time?
I often prepare the chicken salad mixture a day in advance and store it in the refrigerator. I wait to fill the avocados until right before serving.
Can I use canned chicken instead of rotisserie chicken?
I can use canned chicken if needed, but I prefer rotisserie chicken because it gives the salad a fresher texture and richer flavor.
How do I keep the avocados from browning?
I brush the avocado halves with a little lemon juice and keep them tightly covered until serving.
Can I make this recipe healthier?
I make it lighter by using all yogurt instead of mayonnaise and reducing the amount of candied pecans.
What can I serve with stuffed avocado chicken salad?
I like serving it with fresh fruit, crackers, a green salad, or toasted bread for a more complete meal.
Conclusion
I love how this Stuffed Avocado Chicken Salad combines creamy, crunchy, sweet, and savory flavors in one simple dish. It comes together quickly, looks beautiful when served, and works perfectly for lunch, dinner, or meal prep. Every bite feels fresh and satisfying, making this one of my favorite easy meals to prepare throughout the year.
📖 Recipe:
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Stuffed Avocado Chicken Salad
- Total Time: 15 minutes
- Yield: 12 servings
- Diet: Low Calorie
Description
This Stuffed Avocado Chicken Salad is a fresh, creamy, and satisfying meal packed with tender chicken, juicy grapes, crunchy pecans, and a tangy yogurt dressing. Served in buttery avocado halves, it is perfect for lunch, meal prep, or a light dinner.
Ingredients
1 whole rotisserie chicken breast, shredded
6 whole avocados, halved and pitted
2 stalks celery, finely diced
4 stalks green onion, chopped
1 cup red grapes, halved or quartered
1 cup lightly candied pecans
1/2 cup dried cranberries
1/4 cup parsley, finely chopped
3/4 cup plain yogurt
1/4 cup mayonnaise
2 tablespoons honey Dijon mustard
1 teaspoon lemon juice
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 teaspoon sugar, optional
Instructions
- Shred the rotisserie chicken and place it into a large mixing bowl.
- Dice the celery, chop the green onions, halve the grapes, and finely chop the parsley.
- In another bowl, whisk together the yogurt, mayonnaise, honey Dijon mustard, lemon juice, black pepper, salt, and optional sugar until smooth and creamy.
- Add the celery, green onion, grapes, pecans, cranberries, and parsley to the shredded chicken.
- Pour the dressing over the mixture and stir until everything is evenly coated.
- Cut the avocados in half, remove the pits, and lightly season them if desired.
- Spoon the chicken salad generously into each avocado half.
- Garnish with extra parsley or green onion before serving immediately.
Notes
Swap grapes for diced apples for extra crunch and sweetness.
Use toasted almonds or walnuts instead of pecans if preferred.
For a lighter version, replace the mayonnaise with additional yogurt.
Add curry powder or paprika for extra flavor.
Store the chicken salad mixture separately from the avocados for up to 3 days in the refrigerator.
Brush avocado halves with lemon juice to help prevent browning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed avocado half
- Calories: 126 kcal
- Sugar: 8 g
- Sodium: 240 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 20 mg
