Lemon Dill Chicken Salad Served in Avocado
Lemon Dill Chicken Salad in Avocado Recipe contributed by Lunch Lady
Watch the preparation of this dish.
- Difficulty: Simple
- Makes: 2 servings
- Nutritional Content per Serving
Portion Size: 1 of 4 parts
Calories: 192
Total Fat: 17g
Saturated Fat: 3g
Carbohydrates: 6g
Dietary Fiber: 5g
Sugar: 1g
Protein: 5g
Cholesterol: 16mg
Sodium: 229mg - Total Time: 15 minutes
- Active Prep: 15 minutes
Ingredients
- 1 large avocado, fully ripe
- 1/2 cup diced rotisserie chicken meat
- 2 tablespoons mayonnaise
- 2 tablespoons chopped celery
- 2 tablespoons chopped red onion
- 1 tablespoon fresh lemon juice plus 1 teaspoon grated lemon zest
- 1 tablespoon chopped dill (plus 2 sprigs for garnish)
- Salt and black pepper, as desired
Instructions
- Cut the avocado in half lengthwise, removing the pit. With a dessert spoon or an ice cream scoop, carefully enlarge the hollow by scooping out more avocado, doubling the cavity left after pitting. Chop this scooped avocado into chunks and move it to a medium mixing bowl. Combine with the diced chicken, mayonnaise, celery, red onion, lemon juice, zest, and chopped dill. Stir until everything is evenly mixed.
- Spoon half of the chicken salad blend into the center of each avocado half. Top with a sprig of dill for garnish.
Tip: If you plan to prepare in advance, keep the avocado uncut until shortly before serving. This quick, refreshing dish bursts with zesty lemon, fresh dill, and creamy avocadoperfect for a light lunch that feels gourmet yet takes just 15 minutes!
