These tarragon chicken salad stuffed avocados are super tasty and easy to assemble making them the ideal weekday lunch!
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Chicken salad is always a good choice for an easy dinner or weekday lunch but sometimes it can be a bit unhealthy if it's drowning in mayonnaise. So for this chicken salad, I've substituted plain Greek yogurt for most of the mayo and then stuffed it in an avocado so you get a serving of veggies along with your chicken salad!
Contents:
What makes a great weekday lunch?
In my mind, it's something that can be mostly made ahead of time and is easy to transport (if you take your lunch somewhere), and that either reheats well or doesn't need to be reheated. And of course, it's got to taste great too! These stuffed avocados check all of those boxes.
If you are taking this to your office for lunch I recommend just taking the whole avocado with you and cutting it in half when you are ready for lunch. That keeps it from turning brown before you are ready to eat!
I also think recipes that can be meal-prepped provide an easy way to have healthy options ready to go when you are short on time. This entire recipe can be ready in just about 20 minutes, making it a perfect option for any day of the week.
Ingredient Notes
The full list of ingredients and quantities can be found in the recipe card below.
Here's what you'll need to make these stuffed avocados:
- Avocados: You need two whole, ripe avocados.
- Chicken breast: I almost always use boneless, skinless chicken breast when I'm making chicken salad but you substitute boneless chicken thighs if you prefer dark meat.
- Sliced almonds: You'll want to toast these before you start making the chicken salad. See my notes below for tips on toasting nuts.
- Greek yogurt: I recommend using plain, low-fat or full-fat yogurt.
- Mayonnaise: I generally use olive oil mayo but you can substitute your mayo of choice
- Spices: dried tarragon, dried lemon peel, sea salt, ground pepper
How to make this recipe
This is a super easy recipe that comes together very quickly!
Step 1 | Grill the chicken. You start by spraying or brushing the chicken with olive oil and seasoning it with salt and pepper. Then you'll grill it, flipping it over after about 6 minutes. Once the chicken is cooked through, remove it from the grill and let it cool for about 10 minutes. Once it's cooled a bit, you'll want to shred or chop it into bite-sized pieces.
Step 2 | Toast the almonds. Once the chicken is on the grill, get the almonds toasting so you are not waiting for them to finish.
Step 3 | Make the chicken salad. Once the chicken has cooled a bit, add it to a mixing bowl, and then add the Greek yogurt, mayo, tarragon, lemon peel, salt and pepper. Mix well until all of the chicken is coated with dressing.
Step 4 | Assemble. Slice the avocados in half and stuff them with the chicken salad right before you are ready to eat.
Meal Prep Tips
There are a couple of different routes you can go if you want to meal prep this recipe:
- Grill the chicken: The easiest step to accomplish ahead of time is to grill the chicken. Since it doesn't need to be hot, this is an ideal meal prep option. I often grill a package of chicken breasts on Sunday so I've got them to toss in different recipes throughout the week.
- Make the chicken salad: You can add the dressing so everything is ready to go when you want to eat. The chicken salad is also great on crackers or on a bed of lettuce.
Tips for toasting nuts
In many recipes, I prefer toasted nuts, especially toasted almonds, so I keep a supply of them in an airtight container in my panty. They will keep for about two weeks once toasted.
- Heat a non-stick pan over medium-low heat and add enough nuts to cover the pan in a single layer. I typically use a 10" non-stick pan when toasting nuts.
- For sliced or slivered almonds, toast them until the white part starts to turn light brown.
- For darker nuts, you'll need to keep an eye on them to ensure they are nicely toasted but don't burn.
- I've found that cooking time varies widely depending on the stovetop, type of pan and type of nut. It will take at least 10 minutes but might be quite a bit longer. I recommend doing something else in the kitchen while the nuts are toasting as they can go from toasted to burnt pretty quickly if you don't keep a close eye on them.
Tools you'll want for this recipe
Avocado Keeper - While this kitchen gadget doesn't 100% prevent a cut avocado from turning brown, it really helps slow the process. I eat avocado nearly every day, so I find that I can get at least two servings out of an avocado by using this nifty tool. It definitely works better than just wrapping it in plastic.
Olive Oil Sprayer - I love having an olive oil sprayer in my kitchen. It means I can get a nice fine mist of olive oil on things before they get popped in the oven. It also works well for a light coating of olive oil on a salad or spraying chicken breasts before you put them on the grill.
Serving Suggestions
When I'm having these for lunch, I usually just eat them on their own. For a light dinner, I'd pair them with a simple green salad or these Melon and Mozzarella Skewers.
More meal prep lunch recipes
If you are looking for other easy lunch options check out these reader favorites:
- Cold Peanut Noodles with Grilled Chicken. This is another great meal prep recipe and it also uses grilled chicken so you can get two different meals out of one grilling session!
- Grilled Chicken Quinoa Salad. And if you want to get really efficient with meal prep, you can grill a LOT of chicken and make this one too! It's a great everyday lunch that is good for picnics and summer parties as well.
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Chicken Salad Stuffed Avocados
Ingredients
- 6 ounces boneless, skinless chicken breast
- ½ tablespoon olive oil
- ½ teaspoon ground pepper, divided
- ¼ teaspoon sea salt, divided
- ¼ cup greek yogurt
- 1 tablespoon olive oil mayonnaise
- 1 teaspoon dried tarragon
- ⅛ tablespoon dried lemon peel
- 2 tablespoons sliced almonds, toasted
- 2 whole avocados
Instructions
- Heat the grill. Preheat a grill to medium-high heat.
- Grill the chicken. Spray or brush the chicken with olive oil and season with ¼ teaspoon pepper and ⅛ teaspoon salt. Grill for 6 minutes per side or until chicken is cooked through. Remove chicken from grill and let cool for 10 minutes. Once the chicken has cooled slightly cut into bite-sized pieces.
- Make the chicken salad. Add chicken to a medium mixing bowl and add yogurt, mayonnaise, tarragon, lemon peel and remaining salt and pepper. Mix well.
- Assemble. Cut each avocado in half. Divide chicken salad among four halves. Top with toasted almonds and serve.
Nutrition
This post was originally published in June 2017. It was updated in May 2022 and November 2023 with some new information and photos. No changes were made to the original recipe.
Gloria @ Homemade & Yummy says
Well this is a great way to use avocados. We love chicken salad, and putting it in this little bowl of goodness is perfect for lunch or a light dinner.
Denise Wright says
I always like to see how other people make chicken salad and you had me at tarragon but then the lemon peel and almonds cinched the daal. This is a such a healthy and delicious lunch .... great recipe!
Analida Braeger says
I could pack this in my lunch everyday! I love creamy dishes with tarragon and chicken, it goes so well together. Thanks for the great recipe!
Jenni says
This looks like a fun and tasty alternative to a sandwich for lunch! Love that it is in an avocado, too! YUM!
Kate says
I looooove avocados! What a fun way to eat them. Great idea! 🙂
FoodieGirlChicago says
Thanks Kate. I'm a big avocado fan too!
Abby @ WinsteadWandering says
I love to make avocado tuna salad. A chicken version would be amazing!
Marisa Franca @ All Our Way says
What a great looking lunch. It certainly looks restaurant worthy to me. We eat a lot of avocados but simply cube them in our salads. I really like how you made a delicious chicken salad and filled the creamy avocado. Will definitely make this for our lunch very soon.
FoodieGirlChicago says
Thanks Marisa. I'm a big avocado fan so thought it would be fun to kind of make the avocado the "star" of the dish!
Gunjan says
This looks so healthy and easy. Its absolutely desirable at any time of the season.
Donna says
Oh these sound just perfect!! We had the best stuffed avocados on our honeymoon in Mexico years ago, so I always have a soft spot for these recipes 🙂 Will be trying this out for sure
FoodieGirlChicago says
Thanks Donna - enjoy!!
Kimberly @ Berly's Kitchen says
Yum! This is a great idea. I've never tried chicken salad stuffed avocados, but they sound like a great snack or meal. Looks super simple to make, too.
Julie | Bunsen Burner Bakery says
Stuffing a salad into an avocado is SUCH a brilliant idea! I will admit that I'm not a big fan of chicken salad, but swap it out for tuna salad and you'd basically have my ideal lunch. I can't wait to try this!
Monica | Nourish & Fete says
Chicken salad is one of those semi-guilty pleasures for me - I'm somewhat picky about it, definitely prefer those that go easy on the mayo and other creamy bits - but when I love it, I love it! Stuffing it into an avocado sounds WAY healthier than my usual lunch approach of stuffing it into a croissant, HA!
Allyssa says
Thank you so much for this very delicious avocado recipe! I am so excited to make one again! Thank you so much for sharing this recipe!
Allyssa says
My new favorite! I really love avocado! Thank you so much for sharing this chicken salad stuffed avocados! It's taste amazing and really flavorful! I highly recommend this and will make it again for sure!
Jere Cassidy says
Coming up with something to cook and eat on these hot days (108 degrees) can be a challenge and these stuffed avocados are perfect to serve and easy to make.