Stuffed Avocado Recipe: 10-Minute Keto Chicken Salad Boats for Lunch

Avocado’s Next Level: The Easiest Recipe for Stuffed Avocado (Lunch is Served!)

Remember when avocado toast was the height of culinary sophistication? Bless its basic heart, but we’ve evolved. We’ve learned that slicing and smashing is amateur hour when you realize the humble avocado isn’t just a topping—it’s a bowl. You heard me right. Ditch the boring sandwich and say hello to the easiest, most satisfying meal upgrade you’ll make all week: the Stuffed avocado.

I discovered this genius hack on a Saturday when I was too lazy to dirty a plate, TBH. Why mix ingredients in a bowl when nature already provided a perfect vessel? This isn’t just a recipe; it’s a movement. It’s a low-effort, high-flavor solution to every weeknight dinner or desk lunch dilemma. Prepare to be obsessed.

Why This Recipe Is Awesome (It’s Less Mess, More Flavor)

Look, we all know avocados are great. They’re creamy, they’re packed with good fats, and they make every photo look ten times better. But the beauty of the stuffed avocado is how efficiently it delivers maximum deliciousness. It’s essentially a personal-sized salad or protein bowl nestled in a silky, edible dish. The avocado itself becomes the dressing.

It’s ridiculously easy to customize, comes together in under ten minutes, and looks so incredibly gourmet that your guests will think you spent hours slaving over it. Want a healthy, satisfying meal that requires zero cooking and minimal cleanup? Of course, you do. This recipe literally checks every single box. It’s an instant classic, IMO.

🥑 The Core Ingredients You Need

A colorful flat-lay collage of all the fresh ingredients for the stuffed avocado recipe: two whole ripe avocados, shredded cooked chicken, chopped red onion, celery stalks, a lime cut in half, and a jar of mayonnaise on a light wood background.

This recipe is simple, fast, and uses pantry staples. We’re aiming for a classic chicken salad-style filling, but feel free to get creative!

2 ripe Avocados: The star of the show! Look for ones that yield slightly to gentle pressure.
1 cup Shredded Cooked Chicken: Leftover rotisserie chicken is the best shortcut ever. Seriously.
1/4 cup finely chopped Red Onion: Adds crunch and a necessary sharp bite.
1/4 cup finely chopped Celery: Essential for that classic salad crunch.
2 Tbsp. Mayonnaise (or Greek Yogurt): The binder that holds the magic together.
1 Tbsp. fresh Lime Juice: Crucial for flavor and, more importantly, to prevent browning on the avocado.
Salt and freshly ground Black Pepper: Seasoning is your friend!
Optional Garnish: Fresh cilantro, everything bagel seasoning, or crumbled bacon.

Key Substitutions:

Chicken Swap: Use canned tuna, canned salmon, chickpeas (mashed), or chopped hard-boiled eggs for protein variety.
Mayo Swap: Greek yogurt (plain, full-fat) or mashed avocado flesh work perfectly if you want to skip the mayo.
No Lime? Lemon juice works just fine. Just make sure you use some acid!

🔪 Tools & Kitchen Gadgets Used

You barely need to open your gadget drawer for this one, which is why I love it. We’re keeping things low-tech and simple.

Sharp Chef’s Knife: For slicing the avocado and chopping the filling ingredients.
Cutting Board: A stable surface is crucial when dealing with sharp knives and round fruit!
Small Mixing Bowl: To mix the filling before stuffing the avocado.
Measuring Spoons and Cups: For accuracy, though you can totally eyeball this if you’re a kitchen rebel.
Spoon: The primary tool for scooping out the avocado pit and gently removing some flesh for the stuffing.

📝 Step-by-Step Instructions: Stuffing Your New Favorite Meal

Stop reading, start chopping! This is so fast, you might accidentally make seconds.

Step 1: Prep the Filling

In your small mixing bowl, combine the shredded chicken, chopped red onion, and chopped celery. Give them a quick stir. You need a sturdy base before adding the wet ingredients.

Step 2: Make the Magic Mix

Add the mayonnaise (or yogurt), salt, and pepper to the bowl. Stir everything thoroughly until the mixture is evenly coated and looks like a glorious, chunky salad. Taste it! Does it need more salt? Don’t be shy; perfect seasoning makes all the difference.

Step 3: Avocado Surgery Time

Take your two beautiful avocados. Slice them lengthwise around the pit. Gently twist the halves apart. Use your knife or an avocado tool to carefully remove the pit. Now, you’ll gently scoop out about 1 tablespoon of avocado flesh from the center of each half to make room for the filling. You can totally add this scooped-out flesh into your chicken mix for extra creaminess!

Step 4: The Crucial Acid Wash

This is important! Take your lime juice and drizzle a little bit over the exposed flesh of all four avocado halves. Why? It keeps the green green! No one wants brown avocado. Don’t be stingy with the acid.

Step 5: Stuff and Garnish

Grab a spoon and generously fill the well of each avocado half with the chicken salad mixture. Mound it high! This isn’t a shy recipe. Finish with a little garnish—I love a sprinkle of black pepper or a few cilantro leaves for color.

Step 6: Serve Immediately

Serve these beauties right away! Seriously, don’t let them sit around getting sad and oxidized. Enjoy the creamy, crunchy, savory perfection!

📊 Calories & Nutritional Info (Health Stats That Don’t Suck)

A close-up, tempting side-by-side photograph showing two distinct variations of stuffed avocado. On the left, a half-avocado stuffed with spicy tuna and topped with shredded cheese; on the right, a half-avocado stuffed with black bean and corn taco filling.

Because this recipe is packed with healthy fats and protein, it’s incredibly satisfying and keeps you full for hours. This is based on one stuffed half-avocado (about 1/4 of the total recipe).

Estimated Calories Per Serving (1 half-avocado): Around 300–350 calories. (This depends heavily on the amount of mayo/chicken used.)
Healthy Fats: High! Monounsaturated fats from the avocado promote heart health.
Protein: Excellent source! The chicken ensures you hit your protein goals easily.
Carbs/Fiber: Very low net carbs, high in fiber from the avocado. Keto-friendly and diabetic-friendly.
The Takeaway: You’re eating a nutrient-dense, filling meal, not an empty calorie snack. Win!

🚫 Common Mistakes to Avoid (Please Don’t Be a Rookie)

Even the simplest recipes have pitfalls. Steer clear of these common blunders to ensure stuffing success.

Choosing the Wrong Avocado: If it’s rock hard, it won’t taste good. If it’s mushy, it will be soup. Gently squeeze the avocado; it should yield slightly but not feel squishy.
Forgetting the Lime/Lemon: I said it once, I’ll say it again: Acid is mandatory! No one wants a brown avocado. A quick drizzle saves the day.
Over-Scooping the Flesh: You need to leave enough avocado structure to hold the filling. Only scoop out enough to make a decent well, maybe one tablespoon max. Don’t destroy the bowl!
Using Warm Ingredients: This is best served chilled or at room temperature. Make sure your chicken and mayo are cold before mixing. Warm chicken salad is just depressing.

🌶️ Variations & Customizations

This is your canvas! Once you master the basic stuffed avocado, you can go wild. Here are three ideas to get you started.

Spicy Tuna Melt (No Melt Required)Use canned tuna mixed with mayo, lime, and a heavy dash of Sriracha or chopped jalapeño. Top with shredded cheddar cheese (or crumbled cotija) and a sprinkle of chopped cilantro. Hello, spicy, protein-packed lunch!
Vegetarian Taco FillingSkip the chicken and use a mixture of seasoned black beans, corn, red bell pepper, and cilantro. Dress it with lime juice and a dollop of sour cream or plain Greek yogurt. Finish with taco seasoning and a sprinkle of crushed tortilla chips for texture.
Elevated Brunch Egg BoatsReplace the chicken with chopped, hard-boiled eggs (or use scrambled egg whites). Mix with light cream cheese, chives, and dill. Top with smoked salmon bits or everything bagel seasoning. A seriously chic, low-carb brunch.

❓ FAQ Section: Your Burning Avocado Questions Answered

We love avocados, but they raise a lot of questions. Let’s tackle the most common ones.

Is stuffed avocado keto-friendly?

Yes, absolutely! Avocados and the protein filling are naturally low-carb and high in healthy fats, making them a perfect staple for the keto diet.

How long does stuffed avocado last in the fridge?

The filling itself lasts 3–4 days, but once you cut the avocado and add the lime juice, you should eat it within 24 hours. The avocado quality declines quickly after slicing.

Can I bake the stuffed avocado?

Yes! For a delicious warm twist, you can bake it. Fill the halves with a savory mixture (like ground beef or eggs) and cheese, then bake at 400°F (200°C) for 5–10 minutes until the filling is warm and the cheese is melted.

How do I easily remove the avocado pit?

Carefully stick a sharp chef’s knife into the pit, give the knife a twist, and the pit should lift right out. Be extremely careful doing this and never hold the avocado in your palm!

How do I pick a ripe avocado?

Gently press on the skin. It should yield slightly to pressure. If it’s firm, it needs more time. If it’s mushy, it’s probably overripe and brown inside.

Can I use frozen cooked chicken?

Yes, just make sure you thaw the chicken completely and shred it before mixing the filling. Warm or soggy chicken will ruin the texture of the filling.

Do I have to add red onion?

No, but the red onion and celery are crucial for texture and contrast. If you hate red onion, substitute with finely chopped chives or green onion tops for a milder flavor.

Final Thoughts (The Bowl You Can Eat)

Congratulations! You’ve mastered the art of the stuffed avocado. You’ve officially leveled up your lunch game from sad desk sandwich to gourmet, low-carb perfection. Honestly, you’ll never look at a boring bowl of chicken salad the same way again. Why wash a dish when you can eat the dish? Go make this, share it with your friends, and bask in the glow of your kitchen genius. Now, which variation are you going to try first?