Ingredients:

  • 8 oz (225g) cooked chicken breast, shredded or diced
  • 1/4 cup (60ml) mayonnaise
  • 2 tablespoons (30ml) plain Greek yogurt
  • 2 tablespoons (30ml) finely chopped celery
  • 2 tablespoons (30ml) finely chopped red onion
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon (5ml) Dijon mustard
  • 1/4 teaspoon (1.25ml) garlic powder
  • Salt and freshly ground black pepper to taste
  • 2 ripe but firm avocados
  • 1 tablespoon (15ml) olive oil
  • Optional: a pinch of paprika for dusting

Instructions:

  1. In a mixing bowl, combine shredded chicken, mayonnaise, Greek yogurt, celery, red onion, lemon juice, Dijon mustard, and garlic powder. Season with salt and pepper to taste. Mix well until thoroughly combined.
  2. Preheat oven to 375°F (190°C).
  3. Halve the avocados lengthwise and remove the pits. Scoop out about 1-2 tablespoons of avocado flesh from each half to create a larger well for the chicken salad. Save the scooped-out avocado for another use.
  4. Lightly brush or drizzle the cut sides of the avocados with olive oil.
  5. Generously fill each avocado half with the prepared chicken salad.
  6. Place the stuffed avocados on a baking sheet and bake for 10-15 minutes, or until heated through and the avocado is slightly softened.
  7. Remove from oven and let cool slightly. If desired, sprinkle with a pinch of paprika. Serve immediately.