Chicken Salad Stuffed Avocados
These tarragon chicken salad stuffed avocados are super tasty and easy to assemble making them the ideal packable lunch!
Prep Time10 minutes mins
Cook Time12 minutes mins
Total Time22 minutes mins
Course: Lunch
Cuisine: American
Keyword: Easy weekday lunch
Servings: 2 servings
Calories: 425kcal
- 6 ounces boneless skinless chicken breast
- ½ tablespoon olive oil
- ½ teaspoon ground pepper divided
- ¼ teaspoon sea salt divided
- ¼ cup greek yogurt
- 1 tablespoon olive oil mayonnaise
- 1 teaspoon dried tarragon
- ⅛ tablespoon dried lemon peel
- 2 tablespoons sliced almonds toasted
- 2 whole avocados
Heat the grill. Preheat a grill to medium-high heat.
Grill the chicken. Spray or brush the chicken with olive oil and season with ¼ teaspoon pepper and ⅛ teaspoon salt. Grill for 6 minutes per side or until chicken is cooked through. Remove chicken from grill and let cool for 10 minutes. Once the chicken has cooled slightly cut into bite-sized pieces.
Make the chicken salad. Add chicken to a medium mixing bowl and add yogurt, mayonnaise, tarragon, lemon peel and remaining salt and pepper. Mix well.
Assemble. Cut each avocado in half. Divide chicken salad among four halves. Top with toasted almonds and serve.
Serving: 1avocado | Calories: 425kcal