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Chicken Salad Stuffed Avocados

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These chicken salad stuffed avocados are filled with a creamy dill chicken salad with grapes, celery, and toasted pecans for a fresh easy lunch.

Ingredients

  • 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

Instructions

  1. In a medium bowl, stir together the Greek yogurt and mayonnaise.
  2. Add the shallot, dill, lemon juice, salt, and black pepper, then mix until smooth.
  3. Fold in the chopped chicken until coated.
  4. Add the grapes and celery, then stir just until combined.
  5. Cut the avocados in half lengthwise and remove the pits.
  6. Divide the chicken salad among the avocado halves.
  7. Top with the chopped toasted pecans.
  8. Serve right away.

Notes

  • Use ripe but still firm avocados so the halves hold their shape after filling.
  • Chop the chicken into small pieces so the filling packs neatly into each avocado half.
  • The chicken salad can be made ahead and chilled, then spooned into fresh-cut avocados later.

Nutrition Information (Per Serving, Estimated)

  • Calories: 420
  • Total Fat: 29.8g
  • Saturated Fat: 4.7g
  • Trans Fat: 0g
  • Cholesterol: 71.2mg
  • Sodium: 320.8mg
  • Total Carbohydrates: 14.2g
  • Dietary Fiber: 6.5g
  • Total Sugars: 6g
  • Added Sugars: 0g
  • Protein: 26.9g
  • Vitamin D: 0.1mcg
  • Calcium: 62mg
  • Iron: 1.5mg
  • Potassium: 748mg

% Daily Value based on a 2,000 calorie diet. Nutrition information is an estimate and may vary.

Find it online: https://www.wellnesswarrior.org/chicken-salad-stuffed-avocados/