Stuffed Avocado with Chicken and Rice Salad

A light and filling lunch featuring creamy chicken and rice salad nestled in creamy avocado halves.

Prep Time

20 minutes

Total Time

40 minutes

Calories

460

Level

Easy

Yields

4 servings

Cost

£1.23

Season:

☀️ Summer

Meal Type:

Lunch•Salad

Cuisine:

British

Main Ingredient:

Chicken•Rice

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

1cupCooked chicken breast(Diced or shredded)

£1.75

1cupCooked rice(Long-grain or brown rice work well. Let cool before mixing.)

£0.30

2largeAvocados(Halved and pitted)

£2.00

0.3cupCelery(Finely diced)

£0.15

2tablespoonsRed onion(Finely diced)

£0.08

0.3cupMayonnaise(Use your favorite mayonnaise; light or regular)

£0.20

1tablespoonLemon juice(Freshly squeezed)

£0.10

1tablespoonFresh dill(Chopped)

£0.35

0.3teaspoonSalt(Or to taste)

0.3teaspoonBlack pepper(Or to taste)

Optional Garnish(Paprika, extra dill sprigs)

Total Cost

£4.93

£1.23 per serving

The Method

1
In a medium bowl, combine the cooked chicken, cooked rice, celery, red onion, mayonnaise, lemon juice, dill, salt, and pepper.
2
Mix well to ensure all ingredients are evenly distributed and coated with the mayonnaise mixture.
3
Taste and adjust seasonings as needed.
4
Cut the avocados in half lengthwise and remove the pits. If desired, scoop out a small amount of the avocado flesh (about a tablespoon per half) to create a larger cavity for the filling. You can add the scooped avocado to the chicken and rice mixture if desired.
5
Spoon the chicken and rice salad evenly into the avocado halves, mounding it slightly.
6
Garnish with paprika or extra dill sprigs, if desired.
7
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (270g)

460 kcal / 1925 kJ

Carbs

23g

9% of RDA

Fat

32g

46% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

2 g

2% of RDA

Sodium

270 mg

12% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

To prevent avocados from browning, brush the cut surfaces with lemon juice.

For a spicier salad, add a pinch of cayenne pepper or a dash of hot sauce to the chicken and rice mixture.

You can prepare the chicken and rice salad ahead of time and store it in the refrigerator for up to 2 days. Assemble the stuffed avocados just before serving.

For a dairy-free option, use a dairy-free mayonnaise or substitute plain Greek yogurt for a tangier flavor (although this will change the overall taste).

Add other vegetables like bell pepper or chopped cucumber.

Cooking Equipment

Medium saucepan

Mixing bowl

Knife

Cutting board

Wine Pairings

No wine pairing suggestions available for this recipe.

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