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Keto Stuffed Avocados With Chicken Salad - Creamy, Fresh, And Satisfying

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 ripe avocados, halved and pitted
  • 2 cups cooked chicken, shredded or chopped (rotisserie works great)
  • 1/3 cup mayonnaise (avocado oil or olive oil mayo preferred)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice (or lime juice)
  • 1 small celery stalk, finely diced
  • 2 tablespoons red onion, finely minced
  • 2 tablespoons fresh parsley, chopped (or cilantro)
  • 1 small garlic clove, grated or minced (optional)
  • 1/4 teaspoon smoked paprika (or regular paprika)
  • Salt and black pepper, to taste
  • Optional add-ins: chopped dill pickles, capers, chopped bacon, diced cucumber, everything bagel seasoning
  • For serving: lemon wedges, extra herbs, and a drizzle of olive oil

Method
 

  1. Prep the avocado bowls: Slice avocados in half and remove the pits. If the well is small, scoop out a bit of flesh to widen it and reserve for the chicken salad.
  2. Make the dressing: In a mixing bowl, whisk mayo, Dijon, lemon juice, paprika, salt, and pepper until smooth and creamy.
  3. Add the mix-ins: Stir in celery, red onion, parsley, and garlic (if using). Fold in any optional add-ins you like.
  4. Add the chicken: Toss in the shredded chicken and any reserved avocado chunks. Mix until everything is well coated but not mushy.
  5. Season to taste: Add more salt, pepper, or lemon juice as needed. The flavors should be bright and balanced.
  6. Stuff and serve: Spoon the chicken salad into each avocado half. Finish with a squeeze of lemon, extra herbs, and a drizzle of olive oil.
  7. Optional chill: For a firmer texture and deeper flavor, refrigerate the chicken salad for 20–30 minutes before stuffing.