Avocado Chicken Mix (Printable Version)
Loaded avocados pack in tasty chicken salad, jazzed up with paprika, chili powder, and a burst of lime.
# What You'll Need:
→ Chicken Salad
01 -
3/4 cup mayo
02 -
1/4 cup sour cream
03 -
1/4 cup chopped celery
04 -
1/4 cup diced red onion
05 -
2 tablespoons lime juice, fresh
06 -
2 tablespoons parsley, chopped
07 -
1 whole rotisserie chicken, take meat off and chop up
08 -
Cracked black pepper, as much as you like
09 -
Salt, add to your taste
→ Stuffed Avocado
10 -
5 avocados, nice and ripe (or grab 4 to 6 depending on how much filling you want)
11 -
1 lime, squeeze the juice
12 -
Chili powder, give it a dusting
13 -
Salt, a shake on top
14 -
Paprika, sprinkle over
# Step-by-Step Guide:
01 -
Load up every avocado half with a generous scoop (about a third cup) of your chicken salad. Set them out on a platter and dive in right away.
02 -
Cover all sides of each avocado with lime juice so they don’t turn brown. Throw on a bit of salt, some paprika, and a little chili powder.
03 -
Slice off a sliver from the back of each avocado half — this makes them sit still on your plate or tray.
04 -
Cut the avocados in half. Pop out the pit. Gently scoop the halves out with a big spoon but leave the halves whole.
05 -
Chuck in your diced onion, celery, chopped parsley, mayo, sour cream, lime juice, salt, and pepper with the diced chicken. Mix it all up so everything’s combined.
06 -
Grab all the meat from the cooked chicken, chop it up into small bites, and toss it into a big bowl.
# Additional Notes:
01 -
If you want the avocados looking bright, only get them ready right before eating — that stops the browning.
02 -
It’s fine to make the chicken salad earlier. Just stash it in the fridge, sealed up tight.
03 -
Leftover stuffed avocados? Scoop everything out and mash it up. Bam, you’ve got guac.