Avocados Stuffed With Chipotle Chicken Salad

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Avocado Stuffed With Chipotle Chicken Salad

Prep Time: minutes
Cook Time: minutes
Yields: people


  • 4 avocados (Hass or West Indian)
  • 1 green onion
  • 1 whole garlic clove
  • 1 red potato cooked, peeled and diced
  • 1/3 cup Mayonnaise
  • 1 teaspoon chipotle peppers in adobo sauce
  • 2 teaspoons parsley chopped
  • 1 teaspoon red onion finely chopped
  • 1/4 green apple peeled and seeded, cut into small squares
  • Juice of ½ lime
  • 1 teaspoon red pepper finely chopped
  • salt and pepper to taste
Chicken salad, anyone? Skip the bread and serve it in avocado halves!

This simple appetizer or light lunch is a creative and tasty twist on your classic chicken salad. The creamy avocado not only serves as a pretty presentation, but also helps balance the heat of the chipotle.


  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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Did you know?

You can ripen an avocado quicker by placing it in a brown paper bag.

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