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Recipe: Avocado Stuffed With Creamy Chicken Salad

A tase bud-tantalizing alternative to mayo-based salads

Person holding sliced open avocado halves over cutting board, among other food prep

This light and creamy chicken salad, scooped inside half an avocado, will wow your taste buds. It doesn’t call for mayonnaise and gets much of its flavor from healthy fats.


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  • 1 tablespoon tahini (or nut butter of choice)
  • 1 tablespoon brown rice vinegar
  • Juice from 1 lime, plus zest from half a lime
  • 2 cloves garlic, chopped
  • 1 teaspoon fresh ginger, peeled


  • 2 cups cooked chicken breast, shredded
  • 10 ounces mixed salad greens
  • Juice from 1 lemon
  • 1 teaspoon gluten-free, reduced-sodium soy sauce
  • Dash cayenne pepper (or more if you like it spicy)
  • 2 tablespoons cilantro, plus more for garnish, chopped
  • 2 tablespoons extra virgin olive oil
  • Sea salt and pepper, to taste
  • 2 avocados


  1. In a blender, blend all dressing ingredients until a liquid dressing is formed.
  2. Place shredded chicken in a bowl, add dressing and toss to coat.
  3. In a large salad bowl, place lettuce, lemon juice, oil, salt and pepper to taste and mix so lettuce is coated.
  4. Divide among four plates.
  5. Halve avocado and remove pits. Place about 1/2 cup of chicken salad in each avocado (carve a little avocado meat out if you need more room).
  6. Serve over salad greens. Spoon leftover chicken onto salad. Garnish with extra cilantro.


Enjoy immediately or store in the refrigerator, covered, for three days.

Ingredient health benefits

Nutrition information (per serving)

Serving = 2 cups dressed salad, 1/2 avocado stuffed with 1/2 cup chicken salad

Calories: 431
Fat: 27 g
Saturated fat: 4 g
Cholesterol: 64 mg
Fiber: 7 g
Protein: 31 g
Carbohydrate: 20 g
Sodium: 345 mg


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