Effortless Chicken Salad Avocado (Print Version)
# Ingredients:
→ Chicken Salad
01 -
180 ml mayo
02 -
60 ml sour cream
03 -
1 rotisserie chicken, diced after pulling off all the meat
04 -
2 tablespoons freshly squeezed lime juice
05 -
Salt as needed
06 -
Cracked black pepper, as much as you like
07 -
60 ml celery, chopped tiny
08 -
60 ml red onion, chopped fine
09 -
2 tablespoons parsley, chopped up
→ Stuffed Avocado
10 -
5 ready-to-eat avocados (or anywhere from 4 to 6, up to you)
11 -
Juice squeezed from 1 lime
12 -
Salt, your call
13 -
Chili powder to sprinkle on
14 -
Paprika for dusting
# Instructions:
01 -
Pile about 80 ml of the chicken mix into every avocado half. Lay them all out on a serving platter and dig in right away.
02 -
Give a light brush of lime juice all around each half so they stay nice and green. Sprinkle a pinch of salt, hit them with paprika and chili powder if you want.
03 -
Slice a thin bit off the bumpy bottom of each avocado half. That way, they won’t wobble on the plate.
04 -
Cut the avocados open and take the seed out gently. Scoop the halves from the skin with a big spoon, but try to keep them whole.
05 -
Toss the chicken with parsley, onion, celery, sour cream, mayo, lime juice, salt, and pepper. Mix it up until every bite gets something tasty.
06 -
First, grab all the meat off the rotisserie chicken and chop it into small pieces. Put it in your big bowl.
# Notes:
01 -
Slice and prep avocados right before serving, so they stay fresh and don’t turn brown.
02 -
Whip up the chicken mix in advance and stash it in the fridge with a tight lid.
03 -
Extra avocado? Smash it up and use it for quick guacamole.