Chicken Salad Stuffed Avocados

This is a “fancy” dish.  It looks fancy, and it doesn’t fill you up unless you have multiples, so obviously it’s fancy :-).  It is perfect for someone trying to lighten up on meals after the holidays or for anyone looking for a light, summery dish to brighten your winter blues.



4 c. cubed cooked chicken  (I used this baked chicken.)

1 c. mayonnaise (I used Vegenaise to make it egg free)

1 tsp paprika

1 1/2 c. dried cranberries

1 c. red grapes, halved

1 c. chopped celery

2 green onions, chopped

1/2 c. red onions, minced

1 c. chopped cashews

1/2 tsp sea salt

1/4 tsp black pepper

6-12 avocados (or you can just eat the chicken salad with crackers)

Romaine lettuce leaves

Optional: 6 tomatoes for stuffing



Cook chicken and chill.  Combine mayonnaise and paprika.  Add cranberries all ingredients except chicken and stir well.  Add chicken and stir again.  Season with additional salt and pepper if desired.  Chill for at least one hour.  Cut avocado(s) in half and remove pit.  Set out a romaine lettuce leaf.  Set avocado on lettuce leaf.  Spoon chicken salad over avocado and serve.


Tomato option: Another possibility is to scoop out the insides of some tomatoes and spoon the chicken salad into it.  I didn’t actually like this option much- it was more work and it didn’t look or taste as good as avocados.


Original recipe:



Author: glutenfreeveganish

I eat gluten, dairy, and egg free and want to make food that other people would want to eat too.

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