Chicken Salad Stuffed Avocados

Welcome to The Fancy Fork! Your hub for seasonal produce insight and farm-style recipes that are made to satisfy.

As the days are becoming warmer, it’s time to transition to some lighter meals that are still satiating, nutrient-dense, and delicious. From the crunch of celery to the mild sweetness of grapes, the classic and comforting tastes of chicken salad are the perfect complement to ripe avocados. While avocados are available in most grocery stores year round, they are most flavorful from January to March. During this time, the avocados have developed a higher oil content, which results in that buttery flavor and smooth texture that we’ve all grown to love.

Avocados are a rather intriguing fruit that is incredibly nutritious. Unlike most fruits that are high in carbohydrates, avocados are high in healthy fats that are essential to giving your body energy and supporting cell growth. Did you know that avocados contain more potassium than bananas? Avocados can help lower cholesterol and Triglyceride levels, in addition to being loaded with fiber.

Servings: 6


  • 2-3 ripe avocados
  • 3 cups boneless & skinless chicken breasts, cooked and shredded (about 1¼ pounds)
  • 1-2 cups seedless red grapes, quartered
  • 3 celery stalks, finely diced
  • 2 spring onions, thinly sliced
  • 1 cup plain nonfat Greek yogurt
  • 2 Tbsp. fresh parsley or cilantro, chopped
  • 2 tsp. honey
  • 1 tsp. kosher salt
  • Three-fourths tsp. black pepper
  • ½ cup almonds or walnuts, toasted and finely chopped (optional)


  1. In a large bowl, mix together the shredded chicken, grapes, celery, spring onions, chopped herbs, and toasted nuts (optional).
  2. In a separate bowl, whisk together the yogurt, honey, salt, and black pepper. Pour the mixture onto the chicken, then toss until well combined. If time allows, refrigerate for 30 minutes to overnight for best flavors.
  3. Slice the ripe avocados in half and remove the pits. Stuff each avocado half with a generous amount of chicken salad (each serving size is 1 cup chicken salad).
  4. Leftover chicken salad will last in the refrigerator for 3-4 days.

Now, it’s time to grab your fork and enjoy the early beginnings of Spring season delights!


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