Avocados Stuffed with Chicken Salad Recipe

Avocados Stuffed with Chicken Salad Recipe
stuffed avocados

Valaer Murray

stuffed avocados

Queen avocado, or palta reina, as this popular dish is called in South America, is royally rich but perfectly simple. It's a great summer lunch and a real crowd-pleaser. I like to make my chicken salad with plain yogurt (not Greek yogurt, which is too thick) instead of mayonnaise to make it lighter.

Click here to see 6 New Ways to Use Avocados.


Bring a pot of salted water to boil (just enough to cover the chicken), and add in the chicken breasts and simmer for about 25 minutes. Remove and allow to cool, and then shred the poached chicken and put into a bowl. Mix in the celery, yogurt, salt, pepper, and mustard. Refrigerate for an hour or so until cool.

Halve avocados lengthwise and remove the peel. Spoon the chicken salad in the center of the avocado and garnish with a dash of paprika. Serve atop greens.


Calories per serving:

483 calories

Dietary restrictions:

High Fiber, Low Carb Sugar Conscious, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 33g 51%
  • Carbs 19g 6%
  • Saturated 5g 27%
  • Fiber 14g 56%
  • Trans 0g
  • Sugars 3g
  • Monounsaturated 21g
  • Polyunsaturated 4g
  • Protein 32g 63%
  • Cholesterol 89mg 30%
  • Sodium 412mg 17%
  • Calcium 70mg 7%
  • Magnesium 99mg 25%
  • Potassium 1,486mg 42%
  • Iron 2mg 9%
  • Zinc 2mg 15%
  • Phosphorus 386mg 55%
  • Vitamin A 35µg 4%
  • Vitamin C 21mg 35%
  • Thiamin (B1) 0mg 17%
  • Riboflavin (B2) 1mg 31%
  • Niacin (B3) 15mg 75%
  • Vitamin B6 2mg 75%
  • Folic Acid (B9) 186µg 46%
  • Vitamin B12 0µg 5%
  • Vitamin D 0µg 0%
  • Vitamin E 5mg 25%
  • Vitamin K 52µg 65%
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