Ingredients
Scale
- 2 large ripe avocados, halved and pitted
- 2 cups cooked chicken breast, shredded or diced (rotisserie chicken works beautifully)
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely diced
- 1/3 cup mayonnaise (use Greek yogurt as a lighter substitute)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 cup toasted walnuts or pecans, chopped (for added crunch)
- Optional: pinch of smoked paprika or cayenne pepper for a subtle kick
Instructions
- Begin by preparing your chicken. If you don’t have cooked chicken on hand, poach or roast chicken breasts until tender and fully cooked, about 15-20 minutes at 375°F. Let it rest before shredding or dicing.
- In a medium bowl, combine the shredded chicken, finely chopped celery, and red onion. These add a lovely crunch and fresh bite, just like Mama Lou always insisted on fresh veggies in her salads.
- In a small separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper. I like to add a little extra lemon juice for brightness—it’s a trick I learned from Ouma when she’d sneak citrus into her dishes to wake up the flavors.
- Pour the dressing over the chicken mixture and toss gently until everything is coated evenly. Fold in the chopped parsley and nuts if you’re using them. The nuts bring a delightful nutty crunch, a little surprise in every bite.
- Carefully scoop the flesh out of the avocado halves, leaving about a 1/4 inch border to hold the shape. Dice the scooped avocado and gently fold it into the chicken salad mixture. This keeps the salad creamy and ties the flavors to the avocado perfectly.
- Spoon the chicken salad back into the avocado shells, piling it high and proud. Serve immediately to enjoy the creamy, fresh textures at their best.
- If you want to prepare ahead, mix the salad without adding diced avocado, keep it chilled, and fill the avocado just before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
