Photo by Denisse Oller

Avocado Cups Stuffed With Chipotle Chicken Salad

Cuisine: Fusion
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 people
Chicken salad, anyone? Skip the bread and serve it in avocado cups!

This simple appetizer or light lunch is a creative and tasty twist on your classic chicken salad. The creamy avocado cups not only provide a pretty presentation, but also help balance the heat of the chipotle. Plus, the added protein doesn't hurt!

It's also a great dish to serve at a party or to take to a potluck. It looks gourmet and tastes even better! The only trick is to make sure the avocado cups are eaten quickly. You know how avocados get when they've been left out in the open too long. Nobody wants to see their beautiful appetizer or hors d'oeuvres looking all brown and purplish!

And if you're looking for other tasty avocado-inspired small dishes that will wow your guests, check out this gorgeous avocado gazpacho and, if you really want to get creative, this avocado panna cotta!


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  1. Place the chicken breast in a pot of boiling water. Add salt to taste, green onion and garlic. Cook on low heat for about 20 minutes.
  2. Remove from the pot and let it stand for about 10 minutes.
  3. Cut the chicken into cubes and transfer them to a large bowl. Add the diced potato, mayonnaise, red onion, parsley, chipotle, red pepper and lime juice.
  4. Mix, adjust the flavors and let the salad cool in the refrigerator for a half hour.
  5. To serve, cut the avocados in half, remove the pit and a bit of the inner pulp.
  6. Serve two generous tablespoons of salad in each avocado half.
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