Chicken Salad Stuffed Avocado: A Light & Fresh 15-Minute Lunch

There’s something deeply satisfying about a lunch that doesn’t require turning on the stove or microwave. Just fresh ingredients, a cutting board, and maybe five minutes of actual work. That’s exactly what chicken salad stuffed avocado delivers.

I stumbled onto this combination during a summer when it was too hot to cook and I was tired of sad desk salads. I had leftover rotisserie chicken, some ripe avocados, and a vague memory of seeing stuffed avocados on social media. I threw together a basic chicken salad, scooped it into avocado halves, and realized I’d accidentally created the perfect lunch. It was substantial enough to keep me full for hours, fresh and light enough that I didn’t feel weighed down, and most importantly—it tasted way better than it had any right to given how little effort I’d put in.

What makes this work so well is that the creamy avocado acts like a built-in bowl. You get healthy fats from the avocado, protein from the chicken, crunch from the celery, and everything stays fresh and cool. It’s naturally low-carb and keto-friendly if that matters to you, but mostly it’s just a really good lunch that happens to be healthy. No compromises, no “eating healthy” asterisks—just legitimately delicious food.

Why You’ll Love This Chicken Salad Stuffed Avocado

No Cooking Required: This is a completely no-cook recipe. If you’re using rotisserie chicken or leftover chicken, you literally don’t turn on a single appliance. Just mix, stuff, and eat. Perfect for summer when it’s too hot to cook, or any time you want lunch without the effort of actual cooking.

Ready in 15 Minutes: From pulling ingredients out of the fridge to sitting down with lunch, you’re looking at 15 minutes tops. Most of that is just chopping and mixing. It’s faster than going out for lunch, cheaper than ordering delivery, and infinitely better than both options.

Protein and Healthy Fats: Each stuffed avocado half gives you about 25 grams of protein from the chicken plus all those heart-healthy monounsaturated fats from the avocado. This combination keeps you full for hours—no 2pm energy crash, no snack attacks. It’s the kind of lunch that actually sustains you.

Low-Carb and Keto-Friendly: With virtually no carbs (just what’s naturally in the vegetables), this fits perfectly into low-carb or keto eating plans. You’re getting plenty of fat and protein without any bread, crackers, or starchy fillers. But honestly, even if you’re not watching carbs, this is just a really satisfying way to eat chicken salad.

Perfect for Meal Prep: You can make the chicken salad 2-3 days ahead and keep it in the fridge. Cut and stuff the avocados right before eating to keep them fresh. Or if you’re smart about preventing browning (I’ll show you how), you can even prep stuffed avocados a day ahead. Either way, it’s lunch sorted with minimal ongoing effort.

Naturally Gluten-Free: No bread, no breading, no hidden gluten. Just chicken, vegetables, and avocado. If you use gluten-free mayo or Greek yogurt (most are), the whole thing is celiac-safe without any modifications or substitutions required.

Ingredients You’ll Need

This recipe uses simple, fresh ingredients that you probably already have or can grab quickly at any grocery store. The beauty is in the quality of the components, not in complicated preparations.

For the Chicken Salad:

• 2 cups cooked chicken, shredded or diced (about 1 lb)
• ¼ cup mayonnaise or plain Greek yogurt (or a mix)
• 2 tablespoons Dijon mustard (or regular mustard)
• 2 celery stalks, finely diced
• 2 tablespoons red onion, finely diced (or green onions)
• 1 tablespoon fresh lemon juice
• Salt and black pepper to taste
• Optional: 1 tablespoon fresh dill or parsley, chopped

For Assembly:

• 4 ripe avocados, halved and pitted
• Lemon or lime juice (for the avocados)
• Fresh herbs for garnish (optional)
• Everything bagel seasoning or paprika (optional)

Optional Add-Ins:

• Grapes or dried cranberries (for sweetness)
• Chopped pecans or almonds (for crunch)
• Diced apple (for texture)
• Crumbled bacon (for extra flavor)
• Grated cheese (cheddar or feta)

Key Ingredient Notes

Using Rotisserie Chicken: This is the fastest route and my usual method. One rotisserie chicken gives you about 3-4 cups of meat, which is more than enough for this recipe. Pull the meat off the bones, shred or dice it, and you’re done. No cooking required. Leftover grilled chicken, poached chicken, or even canned chicken work too, though rotisserie has the best flavor.

Greek Yogurt vs. Mayo: Greek yogurt makes the chicken salad lighter and tangier with added protein. Mayo makes it richer and more traditional. I usually do half and half—you get the creaminess of mayo with the health benefits of Greek yogurt. Use full-fat Greek yogurt (not non-fat) for the best texture and flavor. If you’re dairy-free, use all mayo or a vegan mayo alternative.

Choosing Ripe Avocados: You want avocados that yield slightly to gentle pressure but aren’t mushy. Too firm and they won’t taste good or scoop easily. Too ripe and they’ll be brown and stringy. Buy them a day or two before you plan to make this and let them ripen on the counter. Once ripe, refrigerate them to slow down the ripening process.

Make-Ahead Tips: The chicken salad can be made 2-3 days ahead and stored in an airtight container in the fridge. Actually, it tastes better after sitting for a few hours because the flavors meld together. Don’t cut the avocados until you’re ready to eat, or if you must prep ahead, use the browning prevention trick I’ll explain in the storage section.

Celery’s Role: Celery provides essential crunch that contrasts with the creamy chicken salad and soft avocado. Don’t skip it or your texture will be all soft and mushy. Dice it small so you get little bursts of crunch in every bite. If you absolutely hate celery, you could substitute diced cucumber or jicama for crunch.

How to Make Chicken Salad Stuffed Avocado (Step-by-Step)

This is less of a recipe and more of an assembly project. There’s no cooking, no precise technique—just mixing and stuffing. If you can use a spoon, you can make this.

Step 1: Make the Chicken Salad

In a large bowl, combine the shredded or diced chicken, mayonnaise (or Greek yogurt or a combination), Dijon mustard, diced celery, diced red onion, lemon juice, salt, and pepper. If using fresh herbs, add those too.

Mix everything together until the chicken is evenly coated and all the ingredients are well distributed. The mixture should be creamy and cohesive but not soupy. If it seems too dry, add a bit more mayo or yogurt. If it’s too wet, add more chicken.

Taste and adjust seasoning. Chicken salad needs to be well-seasoned or it tastes bland. Add more salt, pepper, lemon juice, or mustard as needed. The flavors should be bright and balanced.

If you’re adding any optional ingredients like grapes, nuts, or bacon, fold them in now. Don’t overmix or you’ll break up any delicate additions.

Cover and refrigerate for at least 15-30 minutes if you have time. This lets the flavors meld together and the salad gets even better. But if you’re in a hurry, you can use it immediately.

Step 2: Prep the Avocados

Cut each avocado in half lengthwise, working around the pit. Twist the halves to separate them. Remove the pit by carefully tapping your knife into it and twisting—it should pop right out. Or just scoop it out with a spoon if you’re not comfortable with the knife method.

Scoop out a bit of the avocado flesh from each half to create a larger well for the chicken salad. Dice this scooped-out avocado and set it aside—you can mix it into the chicken salad or save it for something else.

Squeeze a bit of lemon or lime juice over the avocado halves to prevent browning. This also adds a bright, fresh flavor that complements the chicken salad.

If you want, you can carefully scoop out the entire avocado, dice it, and mix it into the chicken salad, then serve the mixture on a bed of greens. But the classic presentation is stuffing the chicken salad into the avocado halves.

Step 3: Stuff and Serve

Spoon the chicken salad generously into each avocado half. Pile it high—you want a substantial amount of chicken salad, not just a little dollop. The avocado is the vessel, but the chicken salad is the star.

Garnish with fresh herbs, a sprinkle of everything bagel seasoning, a dash of paprika, or just some black pepper. Keep it simple—the point is freshness, not elaborate presentation.

Serve immediately for the best experience. The chicken salad should be cold and the avocado should be fresh and green. If you need to hold them for a bit, cover tightly with plastic wrap pressed directly against the surface to prevent browning.

Eat with a fork and knife, scooping up some avocado with each bite of chicken salad. The combination of creamy chicken salad and buttery avocado is what makes this special.

Flavor Variations

Once you master the basic recipe, you can riff on it endlessly. Here are my favorite variations.

Classic Chicken Salad

This is the version I described above—mayo, mustard, celery, onion, lemon, and herbs. It’s straightforward, clean, and lets the chicken and avocado shine. Add a handful of halved grapes for a touch of sweetness and you’ve got the classic chicken salad your grandmother probably made.

Greek-Style with Feta

Skip the mayo entirely and use Greek yogurt. Add crumbled feta cheese, diced cucumber, cherry tomatoes, Kalamata olives, and fresh dill. Season with lemon juice, garlic, and oregano. This version is tangy, bright, and feels lighter than the classic. It’s basically a Greek salad mixed with chicken, stuffed into an avocado.

Mexican-Inspired

Use a combination of mayo and Greek yogurt or sour cream. Add corn, black beans, diced tomatoes, cilantro, lime juice, and a bit of cumin and chili powder. Top with crumbled queso fresco or shredded cheddar. Garnish with hot sauce or salsa. This version is bolder and more flavorful, with a Southwest vibe.

Asian-Inspired with Sesame

Replace half the mayo with a bit of sesame oil and rice vinegar. Add shredded carrots, edamame, sliced almonds, and green onions. Season with soy sauce, ginger, and a touch of honey. Garnish with sesame seeds and cilantro. This version is nutty, slightly sweet, and totally different from the classic American chicken salad.

Serving Suggestions

The beauty of this recipe is its versatility. You can serve it several different ways depending on your mood and dietary goals.

As Is for Low-Carb: Just eat the stuffed avocados as they are—fork, knife, done. This is the lowest carb option and honestly the most satisfying. The avocado provides all the substance you need without any bread or crackers.

On a Bed of Greens: Place each stuffed avocado half on a bed of mixed greens, arugula, or spinach. Drizzle with a light vinaigrette or balsamic reduction. This turns it into a proper salad and adds more vegetables to your meal. Great for a light dinner.

With Crackers or Chips: If you’re not worried about carbs, serve with whole grain crackers, pita chips, or tortilla chips on the side. The crunch is satisfying and gives you something to scoop with beyond just the avocado.

In Lettuce Wraps: Scoop the chicken salad out of the avocado (or skip stuffing the avocado entirely) and serve it in butter lettuce leaves or romaine cups. This is messier but fun for a casual lunch, and you can eat more since lettuce has virtually no calories.

Meal Prep and Storage

Preparing Components Ahead: Make the chicken salad 2-3 days ahead and store it in an airtight container. The flavors actually improve as it sits. Don’t cut the avocados until you’re ready to eat—they brown too quickly. If you absolutely must prep the whole thing ahead, keep reading for the browning prevention trick.

Preventing Avocado Browning: If you need to prep stuffed avocados ahead of time, brush all exposed avocado surfaces with lemon or lime juice, stuff them with chicken salad, then wrap each one individually and tightly in plastic wrap, pressing the wrap directly against the surface with no air pockets. Store in an airtight container in the fridge for up to 24 hours. The acid and lack of oxygen slow down browning significantly.

Storage Tips: Leftover chicken salad keeps for 3-4 days in the fridge in an airtight container. Leftover avocados (if you somehow don’t finish them) should be stored with the pit still in them, brushed with citrus juice, and wrapped tightly. They’ll brown slightly but are still fine to eat for a day or two.

Best Practices: If meal prepping for the week, make a big batch of chicken salad and keep it in a container. Buy avocados at different stages of ripeness so they don’t all ripen at once. Each day, cut a fresh avocado and stuff it with chicken salad. This gives you the freshness of day-of prep with the convenience of having the chicken salad ready to go.

Closing

Sometimes the best meals are the ones that don’t require cooking. Just fresh ingredients, a little knife work, and good combinations that work together naturally. This chicken salad stuffed avocado is one of those meals.

It’s the kind of lunch that makes you feel like you’re taking care of yourself without it feeling like work. No heating, no complicated prep, no carefully timed cooking. Just fresh, healthy food that tastes good and keeps you satisfied. That’s pretty much the ideal lunch if you ask me.

So next time you’re staring into the fridge wondering what to eat for lunch, grab some chicken, an avocado, and a few vegetables. Fifteen minutes later, you’ll have something way better than anything you could order or buy premade. And you’ll actually look forward to eating it, which is really the whole point.