Keto Stuffed Avocado with Chicken Salad

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Keto Stuffed Avocado with Chicken Salad Recipe

A protein-rich, creamy keto dinner ready in just 20 minutes – perfect for meal prep!

Key Info:
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Servings: 4
  • Calories: 425 per serving
  • Fat: 35g
  • Protein: 25g
  • Carbs: 6g net
  • Difficulty: Easy
  • Diet: Keto, Low-carb, Gluten-free

Overhead view of fresh avocados, shredded chicken, and colorful diced vegetables prepared on a marble counter under bright natural lighting

Equipment Needed:
  • Mixing bowl
  • Cutting board
  • Sharp knife
  • Spoon
  • (Alternative: Food processor for shredding chicken)
Ingredients:
  • 2 ripe avocados (halved and pitted)
  • 2 cups cooked chicken, shredded (500g)
  • 1/2 cup mayonnaise (120ml) [sub: Greek yogurt]
  • 1/4 cup celery, finely diced (60g)
  • 1/4 cup red onion, finely diced (60g)
  • 1 tsp fresh lime juice
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • Optional: 1/2 tsp each paprika and chili powder
  • Garnish: fresh parsley or green onions

Mixing shredded chicken, vibrant celery, and red onions into creamy mayo in a rustic wooden bowl

Method:
    1. Combine shredded chicken, mayonnaise, celery, and red onion in a mixing bowl.
    2. Add lime juice, garlic powder, salt, and pepper – mix thoroughly.
    3. Halve avocados and remove pits.

Closeup of hands skillfully removing pit from a ripe avocado on a bamboo cutting board in a professional kitchen setting.

    1. Gently scoop out some avocado flesh, creating a larger cavity.
    2. Brush avocado halves with lime juice (prevents browning).
    3. Season avocado cavities with salt and optional spices.
    4. Fill each avocado half generously with chicken mixture.

Generous scoop of chicken salad being placed into a lime-brushed avocado half, garnished with fresh herbs under dramatic side lighting

  1. Garnish and serve immediately.
Crucial Tips:
  • Choose ripe but firm avocados.
  • Taste chicken salad before filling – adjust seasoning if needed.
  • Don’t skip the lime juice step – it’s essential for preventing browning.
Storage & Scaling:
  • Store chicken salad separately from avocados.
  • Keeps for 3 days refrigerated.
  • Recipe easily doubles or halves.
  • Best served fresh and cold.

Two stuffed avocado halves garnished with microgreens on a white ceramic plate in moody restaurant lighting

Variations:
  • Spicy: Add diced jalapeños.
  • Crunchy: Mix in chopped bacon.
  • Mediterranean: Add olives and feta.
  • Light: Use Greek yogurt instead of mayo.
Common Mistakes:
  • Using overripe avocados.
  • Under-seasoning the chicken mixture.
  • Not brushing avocados with lime juice.
  • Overmixing the chicken salad.

This recipe works beautifully with leftover rotisserie chicken or meal-prepped chicken breast. The key is getting the seasoning right – don’t be shy with salt and pepper!

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