Chicken Salad Stuffed Avocados: An Easy Packable Lunch

These tarragon chicken salad stuffed avocados are super tasty and easy to assemble making them the ideal packable lunch!  

When it’s hot outside the last thing I want to do is turn on the oven or even the stove, so I love having some tasty options for dinner or weekday lunches that require little to no cooking.  I’ve also been focused on recipes that I can prep on Sunday so they are really easy to get ready to go when I get home from the gym after work.  Most of them, like these stuffed avocados, can also be packed for a healthy lunch.

Chicken salad is always a good choice for an easy dinner or packable lunch but sometimes it tends to be a bit unhealthy if it’s drowning in mayonnaise.  So for this chicken salad I’ve substituted plain greek yogurt for the most of the mayo and then stuffed it an avocado so you get a serving of veggies along with your chicken salad!

So, what makes a great packable lunch?  

In my mind, it’s something that is easy to transport, that either reheats well or doesn’t need to be reheated and of course, tastes great!  These avocados check all three of those boxes.  If you are taking this to your office for lunch I recommend just taking the whole avocado with you and cutting it half when you are ready for lunch.  That keeps it from turning brown before you are ready to eat!

Notes from the Kitchen

• If you want to make this extra healthy you can add a little fresh spinach or top it with some micro greens
• If you don’t have an outdoor grill available to you, you can use a grill pan, however, the cooking time may vary slightly so use a meat thermometer to make sure the chicken is thoroughly cooked.   In a pinch, rotisserie chicken will work too.

things you might want for this recipe

• Avocado Keeper – While this kitchen gadget doesn’t 100% prevent a cut avocado from turning brown, it really helps slow the process.  I eat avocado nearly every day, so I find that I can get at least two servings out of an avocado by using this nifty tool.  It definitely works better than just wrapping it in plastic.
• Olive Oil Sprayer – I love having an olive oil sprayer in my kitchen.  It means I can get a nice fine mist of olive oil on things like this before they get popped in the oven.  It also works well for a light coating of olive oil on a salad or spraying chicken breasts before you put them on the grill.

Chicken Salad Stuffed Avocados

★★★★★ 5 from 5 reviews

• Author: Kathryn | Urban Foodie Kitchen
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 2 servings 1x
• Category: Lunch
• Cuisine: American

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Description

These tarragon chicken salad stuffed avocados are super tasty and easy to assemble making them the ideal packable lunch!  

 

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Ingredients

• 6 oz boneless, skinless chicken breast
• 1/2 tbsp olive oil 
• 1/2 tsp ground pepper, divided  
• 1/4 tsp sea salt, divided  
• 1/4 cup greek yogurt 
• 1 tbsp olive oil mayonnaise
• 1 tsp dried tarragon 
• 1/8 tsp dried lemon peel 
• 2 tbsp sliced almonds, toasted 
• 2 whole avocados 

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Instructions

1. Preheat a grill to medium-high heat.  Spray or brush the chicken with olive oil and season with 1/4 tsp pepper and 1/8 tsp salt.  Grill for 6 minutes per side or until chicken is cooked through.  
2. Remove chicken from grill and let cool for 10 minutes.  Once the chicken has cooled slightly cut into bite-sized pieces.  
3. Add chicken to a medium mixing bowl and add yogurt, mayonnaise, tarragon, lemon peel and remaining salt and pepper.  Mix well.  
4. Cut each avocado in half.  Divide chicken salad among four halves.  Top with toasted almonds and serve.  

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Nutrition

• Serving Size: 1 avocado
• Calories: 425

Keywords: Easy weekday lunch

Updated. Originally published June 2017.