2 avocados (for a lighter meal, enjoy chicken salad on a bed of greens and veggies or in lettuce wraps)
2 cups shredded chicken rotisserie or baked
1/2 cup homemade mayo (see below)
2 teaspoons spicy brown mustard or regular mustard
¼ cup diced red onion
¼ cup diced celery
1 teaspoon fresh parsley chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Mayo:
1 egg
2 teaspoons lemon juice
1 tsp brown mustard
¼ tsp salt
¾ cup oilve or avocado oil olive
If you’re baking the chicken, bake 3 chicken breasts at 400°F for 20-25 minutes. Shred the chicken breasts or rotisserie chicken with 2 forks and set aside.
Mayo: Mix with immersion blender in a tall jar or cup for 20-30 seconds. Can also use a traditional blender.
Adapted from: Chicken Salad Stuffed Avocado | What Molly Made
Assembly: Pit the avocados. Scoop out a little more of the middle of each and place the extra avocado in large bowl. Mash gently with a fork then add the rest of the ingredients to the bowl and mix together to make chicken salad. Scoop the chicken salad filling back into the avocado and serve immediately.
Advanced meal prep instructions: Follow the recipe instructions but don't cut the avocado or hollow out the center. Just add the chicken with the mayo and rest of the ingredients and separate it into individual meal prep containers. Put an avocado in your lunch and when you're ready to eat you can halve it and scoop the insides into your prepped chicken salad and add the rest inside the avocado.
