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Healthy Eating at Work_Chicken Salad-Stuffed Avocados

Chicken Salad-Stuffed Avocados

Prep Time 20 mins
Total Time 20 mins
Course Salad
Servings 4 servings


  • 1 pound boneless, skinless chicken breast
  • 1/3 cup low-fat plain Greek yogurt
  • 1/4 cup cup mayonnaise
  • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 cup diced celery
  • 1 cup seedless red grapes, halved (optional)
  • 1/4 cup toasted chopped pecans
  • 2 firm ripe avocados, halved and pitted


  • Place chicken in a large saucepan and add enough water to cover. Bring to a simmer over medium heat. Reduce heat to maintain a simmer, cover and cook until the chicken registers 165°F with an instant-read thermometer, 12 to 15 minutes. Transfer to a cutting board. Let stand until cool enough to handle, then chop or shred. Refrigerate until cold, about 30 minutes.
  • Combine yogurt, mayonnaise, tarragon, salt and pepper in a large bowl. Add the cold chicken, celery, grapes (if using) and pecans; stir to combine.
  • To serve, fill each avocado half with about ½ cup chicken salad. (Refrigerate the extra chicken salad for up to 3 days.)


  • To make ahead: Refrigerate chicken salad (Steps 1-2) for up to 3 days; fill avocados just before serving.
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