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I love using rotisserie chicken to make a super creamy salad that sits right inside fresh avocados. It fills you up without feeling heavy, and you don’t have to fuss with the stove. Just grab some ingredients, and you’ve got something special in under twenty minutes.
I brought this to a girls’ summer lunch and they were gone in a snap. My friends wouldn’t even wait til dessert before texting me wanting the directions.
Delicious Ingredients
- Ripe avocados: These are your boats for the salad. Give them a gentle squeeze—they should feel soft but not mushy
- Paprika and chili powder: These two bring warmth, bold color, and a little smokiness
- Salt and fresh cracked black pepper: Mix these in for added zing—don’t forget to taste as you go
- Freshly squeezed lime juice: Adds a pop of flavor and stops your avocados from turning brown, pick limes that feel heavy in your hand
- Sour cream: Keeps things tangy and smooth, go for the full fat if you like it creamy
- Mayonnaise: Makes everything extra rich and ties the filling together
- Fresh parsley: Brings a bright and fresh flavor, flat leaf is my pick for the softest bite
- Celery: Makes the salad crunchy—look for super firm stalks and skip any that feel rubbery
- Red onion: Gives crunch and a little bite, deep color means more flavor
- Rotisserie chicken: No need to cook—just shred and go for super tender bites
Simple How-To Steps
- Stuff and Serve:
- Spoon chicken salad into avocado halves, pressing it in gently so it’s nice and full. Pop them on a plate and dive in right away for the best taste.
- Season the Avocados:
- Spread some leftover lime juice over each cut avocado. Sprinkle with salt, a dash of paprika, and some chili powder for flavor and color.
- Prep the Avocados:
- Slice your avocados in half (lengthwise), pull the pits, and lift out the halves with a spoon. Slice a sliver off the back so they don’t wobble on the plate.
- Mix the Salad:
- Throw in your chopped red onion, fresh parsley, and celery with the chicken. Add in mayonnaise, sour cream, and your lime juice, then hit everything with salt and cracked pepper. Give it a big stir so every piece is coated and tasty.
- Prepare the Chicken:
- Pull all the meat from your roast chicken—no bones, no skin. Chop it up into little cubes and drop it in a large bowl. Small pieces mean extra creaminess when you mix.
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Good Stuff to Know
- Lots of wholesome fats and plenty of protein
- You can make the salad the day before and stuff the avocados right at mealtime so everything stays fresh
- Works great for parties or fast weeknight dinners
Lime juice is a game changer here. Not only does it keep the avocados vibrant, but it also makes the flavors pop so every bite tastes fresh. Around my house, this has turned into a must-have for summer birthdays, and even my cousin who never eats anything loves it now.
Keeping It Fresh
Whip up the chicken salad up to two days ahead. Tuck it in the fridge until you’re ready. Leave slicing and stuffing the avocados until just before you eat, since they brown pretty quick. If you end up with leftovers, scoop out the avocado and squish it into guac for a super fast snack.
Easy Swaps
Leftover grilled chicken works if that’s what you’ve got—just dice it up nice and small and season to taste. If you need to skip dairy, use all mayo or snag a plant-based option. Swap in dill or chives if you’ve run out of fresh parsley.
How to Serve
Pair with a crisp salad for a light meal, or pile on tortilla chips and raw veggies if you want a party platter. Add flair by topping each serving with cherry tomato pieces or a handful of thin-sliced radishes.
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History and Traditions
This stuffed avocado is a staple in California cooking—think fresh local veggies and bold flavors packed together. It’s my spin on classic chicken salad but feels totally new and always impresses a crowd.
FAQs About the Recipe
- → Can I prepare the chicken salad in advance?
Go ahead and make the chicken salad early. Keep it in the fridge for a few days. Just don’t fill the avocados until you’re ready to eat—it’ll taste best that way.
- → How do I keep avocados from browning?
After cutting them, rub lime juice over the avocado. This helps keep them from turning brown, but it's always better to eat them soon after slicing.
- → Are there alternative proteins to rotisserie chicken?
Definitely! Swap in cooked turkey, canned tuna, or even some chickpeas if you want a twist.
- → What sides pair well with this dish?
Try serving with a simple salad, some tortilla chips, or fresh fruit—they all taste awesome with these flavors.
- → Can the filling be adjusted for dietary preferences?
For sure—go with Greek yogurt instead of mayo, skip the sour cream, or throw in more veggies and herbs. Make it your way.