Can I make Chicken Salad Stuffed Avocado Recipe ahead of time?

Make the chicken salad ahead and refrigerate up to 3 days. Stuff avocados just before serving to avoid browning.

What can I use instead of mayo in this Chicken Salad Stuffed Avocado Recipe?

Use plain Greek yogurt or a mix of yogurt and a small amount of mayo. Dijon mustard adds depth if you cut mayo.

Choose firm-ripe avocados. They should yield slightly to gentle pressure but not be mushy. Overripe avocados will collapse under the filling.

A fresh, creamy lunch with rotisserie chicken, avocado, and lime, perfect for quick meals.

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Remove skin and bones from the rotisserie chicken. Shred or dice the meat into 1/2-inch pieces.
Combine chicken, red onion, celery, and parsley in a large bowl.
Whisk mayo, sour cream, and lime juice in a small bowl. Season with salt and fresh cracked black pepper.
Fold the dressing into the chicken mixture until evenly coated. Chill for 15–30 minutes to let flavors meld.
Halve the avocados and remove pits. Scoop a bit more flesh if you want larger cavities.
Spoon the chilled chicken salad into each avocado half. Press gently to pack the filling.
Finish with a sprinkle of paprika and a light dusting of chili powder. Serve immediately.

Store the chicken salad in an airtight container for up to 3 days. Keep filling and avocados separate to avoid browning.