Chicken Salad Stuffed Avocados

Not every lunch needs bread, and this one proves it fast.

You get creamy chicken salad, sweet grapes, crisp celery, and that rich avocado base all in one bite, which feels a little fancy without acting fancy.

And one of the loveliest things about this is how the dill and lemon keep the filling from getting too heavy, because mayo-only chicken salad can go a little sleepy on me.

The pecans on top are such a good little crunch, and yeah, they make the whole thing feel way more fun to eat.

This is the sort of plate I want when its warm out and I cant be bothered with a hot pan.

And if one of these disappears before the second one hits the table, I get it.

Watch These Avocados Get Filled

Ingredients You Need

• 1/4 cup plain Greek yogurt.
• 1/4 cup mayonnaise.
• 1 small shallot, finely minced.
• 1 tbsp chopped fresh dill.
• 1 tbsp lemon juice.
• 1/4 tsp salt.
• 1/8 tsp black pepper.
• 2 cups cooked chicken, chopped.
• 1 cup red grapes, halved.
• 1 cup diced celery.
• 2 ripe avocados, halved and pitted.
• 1/4 cup toasted pecans, chopped.

How To Make Chicken Salad Stuffed Avocados

1. Start the filling with the creamy base.

Add the Greek yogurt and mayonnaise to a medium mixing bowl.

This gives you a filling that stays creamy but still tastes bright instead of super heavy.

2. Add the shallot, dill, lemon, salt, and pepper.

Stir in the shallot, dill, lemon juice, salt, and black pepper until the bowl looks smooth and flecked with herbs.

The smell turns fresh real quick here, and that’s when you know this wont be one of those flat chicken salads.

3. Fold in the chicken.

Add the chopped cooked chicken and fold it through so every piece gets coated.

You want the chicken covered, but not mashed up, because bigger bites eat better in the avocado halves.

4. Mix in the grapes and celery.

Add the halved grapes and diced celery, then stir just until theyre spread through the filling.

The grapes bring little sweet pops, and the celery keeps the creamy part from feeling too soft.

5. Halve the avocados and take out the pits.

Cut the avocados in half lengthwise and remove the pits so you’ve got four little boats ready to fill.

If your avocados are ripe but still firm, they’ll hold the filling without collapsing all dramatic on you.

6. Spoon in the chicken salad.

Divide the chicken salad mixture between the avocado halves and mound it up a little.

Its a messy scoop, sure, but that’s what makes these look generous and worth grabbing right away.

7. Finish with toasted pecans.

Scatter the chopped toasted pecans over the top of each avocado half.

That last crunchy layer is small, but I wouldn’t skip it, not even a little.

8. Serve them while everything is cold and fresh.

Set the avocados on a plate and serve them right away.

The filling is best while the celery still snaps and the avocado is still bright and green.

Why The Filling Works

The creamy base gets tang from lemon and yogurt, so the chicken stays moist without tasting too rich.

Grapes and celery keep the texture from going one-note, which matters a lot in a chilled lunch like this.

Using the avocado as the base means you don’t need bread, crackers, or much else to make the plate feel done.

A Few Small Moves Id Keep

Chop the chicken into small bite-size pieces so the filling sits neatly in the avocado halves.

Keep the grapes halved instead of whole so they don’t roll out with the first bite.

Toast the pecans before chopping them if they aren’t already toasted, because that warmer nutty taste shows up fast.

Fill the avocados close to serving time so the cut sides stay fresh-looking.

What To Put On The Table With It

These honestly eat fine on their own, especially for lunch when you just want something cold and filling.

If you want another fresh thing on the plate, Cucumber and Avocado Salad keeps that same cool crunchy mood going.

If you want a second chicken bowl for the week, Keto Cucumber Radish Chicken Salad fits right into that kind of lunch rotation.

How To Hold The Extras

The chicken salad filling can stay in the fridge for about 2 days in a covered container.

Wait to cut and fill the avocados until you’re ready to eat, because the avocado halves brown once they sit out.

If you already filled them, press plastic wrap gently against the tops and eat them the same day for the best texture.

Questions People Usually Ask

Can I make the filling ahead?

Yes, and its actually nicer after a short chill because the dill, shallot, and lemon have a little time to settle into the chicken.

Will the grapes make it too sweet?

No, because they’re balanced by the lemon, dill, celery, and the savory chicken, so you just get small sweet bites here and there.

Can I use rotisserie chicken?

Yep, as long as you chop it small and keep the pieces tender enough to fold through the creamy base easily.

Do I need both yogurt and mayo?

Together they give you a filling that tastes creamy but still fresh, which is real nice with rich avocado.

What if my avocados are small?

You can still use them, just mound the filling higher and expect a little extra chicken salad on the side.

Use Up The Leftovers

Any extra filling is very good scooped into lettuce cups or tucked into a sandwich the next day.

Leftover dill can go straight into Quinoa Salad With Avocado and it wont feel out of place at all.

If you end up with extra avocado, fold it into Healthy Chicken Pasta Salad with Avocado & Tomato for a creamier bowl later.

More Wellness Warrior Avocado Ideas

If you’re still in an avocado mood tomorrow, Cucumber and Avocado Salad keeps things bright and easy.