This chicken salad is served inside ripe avocado halves instead of bread. Greek yogurt and Dijon bring the filling together, while red onion, herbs, and citrus keep the flavor fresh. The recipe serves four and requires no cooking when the chicken is already prepared.
Ingredients
Chicken salad filling
- 2 cups cooked and shredded chicken (rotisserie chicken works well)
- 1/2 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1/4 cup red onion, finely diced
- 1/2 avocado, diced
- 1 tablespoon fresh parsley or cilantro, chopped
- Juice of 1/2 lemon or lime
- Salt and freshly ground black pepper, to taste
- Red pepper flakes (optional)
Avocado boats
- 4 ripe avocados, halved and pitted
- Lemon or lime wedges, for garnish
Assembly
- Put the shredded chicken, Greek yogurt, Dijon mustard, diced red onion, diced avocado, parsley or cilantro, and lemon or lime juice in a mixing bowl. Season with salt and black pepper.
- Fold the ingredients together gently so the avocado pieces stay mostly intact and the yogurt coats the chicken evenly.
- Cut the four avocados lengthwise and remove the pits. Scoop a small amount of flesh from the center of each half to deepen the cavity. Save that avocado for another use or fold it into the filling.
- Spoon the chicken salad into the avocado halves. Add red pepper flakes, if desired, and finish with extra chopped herbs.
- Serve with lemon or lime wedges so each person can add more citrus at the table.
Because the filling uses cooked chicken, yogurt, and fresh avocado, keep it chilled until you are ready to assemble and serve the avocado boats.
