Stuffed Avocados with Chicken Salad

Yield 6


  • 2 cups shredded cooked chicken
  • 2 TBSP yellow mustard
  • 1 cup mayonnaise
  • 1/2 cup finely chopped celery
  • Ground black pepper and salt to taste
  • 3 avocados, semi-soft
  • Six leaves of lettuce
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In a bowl, combine the chicken, mustard, mayo, celery, salt, and pepper. If making ahead of time, cover and keep chilled until ready to serve.

When ready to serve, slice avocados in half; remove seed and peel carefully. –keep the pits in a jar with cold water-

Slice a bit off the bottom halves so that avocados can stand without tipping over. Fill each avocado with chicken salad. Serve immediately.


Note: You can make chicken sandwiches with left overs salad.