Wendy Polisi

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Chicken Salad Stuffed Avocados

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These gluten-free blueberry chicken salad stuffed avocado boats make such an easy lunch and are perfect for entertaining. Ripe avocados are stuffed with a light chicken salad studded with fresh blueberries.
Photo of avocado stuffed with chicken salad and blueberries with a lemon wedge
Hi there! It’s Megan from A Dash of Megnut here today with one of my all time favorite gluten-free lunch recipes – blueberry chicken salad stuffed avocado boats! They super simple to make with leftover cooked chicken and are a fun way to serve lunch this Spring and Summer.
At A Dash of Megnut I’m all about the quick and easy gluten-free recipes showing you that gluten-free doesn’t have to be stressful and it can be flavorful, too. These blueberry chicken salad stuffed avocado boats are just that – simple and full of flavor!
Bowl of blueberry chicken salad and an avocado
I’m a little obsessed with avocados.
They’re delicious and can be used in so many ways, from guacamole to creamy dressings to toppings on a salad. More than that, avocados are a healthy fat which help keep me full and satisfied all day long! I’m a fan of eating avocados plain, with just a touch of salt and pepper, as part of my lunch or as a snack.
But, sometimes I like to jazz it up a bit and STUFF my avocados with chicken salad!
Today, I decided to make my chicken salad a little fruity and add blueberries to the recipe to give the chicken salad a really nice and bright flavor. The blueberries in this recipe also add a great texture, firm and juicy. I really like the combination of avocado and fruit, like in my apple guacamole and honey glazed salmon with avocado mango salsa.
Blueberry chicken salad stuffed avocado boats are a great make-ahead recipe for lunches throughout the week. I just assemble the chicken salad the night before, refrigerate it, and then slice my avocado at work the next day and top with the blueberry chicken salad. So easy!
Aerial photo of an avocado stuffed with gluten-free blueberry chicken salad surrounded by blueberries, lemon wedge, walnuts, and green onions.

Tips and Tricks for Blueberry Chicken Salad Stuffed Avocado Boats

  • Use a rotisserie chicken to cut down on preparation time. Just make sure your rotisserie chicken is gluten-free.
  • You can use any kind of leftover chicken you have, though chicken breast is best for this chicken salad.
  • If you don’t want to serve the blueberry chicken salad in the avocado boat, another option is to slice up the avocado and serve in a lettuce wrap!
  • Chicken salad is a great way to use up leftover produce or pantry staples you have on hand. In this recipe, we used green onions and blueberries and added walnuts for a little crunch. You can try adding grapes, red onion, celery, dried cranberries, or even poppy seeds for different textures and flavors.

Aerial view of a plate with blueberry chicken salad stuffed avocados with lemon wedge, green onions and blueberries.

Blueberry Chicken Salad Stuffed Avocado Boats Recipe

You’ll love how easy this blueberry chicken salad stuffed avocado boats recipe is! All you need is a few ingredients — leftover cooked chicken, avocados, blueberries, mayonnaise, lemon juice, green onions and walnuts. An easy gluten-free lunch that is also great for Spring time entertaining.

5 from 6 votes
Photo of avocado stuffed with chicken salad and blueberries with a lemon wedge
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Blueberry Chicken Salad Stuffed Avocado Boats
Prep Time
10 mins
Cook Time
20 mins
Resting time
20 mins
Total Time
30 mins
 

Blueberry chicken salad stuffed avocado boats are so simple to make with just a few ingredients. This gluten-free lunch recipe is light, fresh and full of flavor! The blueberries are the star of this easy recipe. 

Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 344 kcal
Author: Megan from A Dash of Megnut
Ingredients
  • 2 cups cooked chicken breast cubed
  • 1/4 cup mayonnaise
  • 3 tbsp green onions sliced
  • 1 tbsp lemon juice
  • 1/2 cup blueberries
  • 1/4 cup chopped walnuts
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 3 avocados cut in half with pits removed
Instructions

  1. In a large bowl, mix together cubed cooked chicken, mayonnaise, green onions, lemon juice, walnuts and blueberries. Stir to combine. 

  2. Add granulated sugar, salt and pepper. Taste and add more salt or pepper to taste. 

  3. Refrigerate chicken salad for at least 20 minutes or until ready to serve.

  4. To serve, cut ripe avocados in half with a knife and remove pit, leavin ghte skin on. Scoop some of the chicken salad onto each avocado half. Eat with a spoon.

Nutrition Facts
Blueberry Chicken Salad Stuffed Avocado Boats
Amount Per Serving
Calories 344 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 4g 20%
Cholesterol 43mg 14%
Sodium 295mg 12%
Potassium 646mg 18%
Total Carbohydrates 12g 4%
Dietary Fiber 7g 28%
Sugars 3g
Protein 17g 34%
Vitamin A 3.7%
Vitamin C 15.5%
Calcium 2.6%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments


  4. Oh wow how inventive with the blueberries and the avocado boats. I could definitely be seeing this as a great brunch item to make with spring and all. yum!

    Reply

  5. Well, this sounds great. We love avocados and blueberries. Sounds like something my whole family would enjoy.

    Reply

  6. These are definitely not ingredients that I thought would go together – but reading the recipe and looking at your piccies makes actually want to try this for myself 🙂 x

    Reply


  7. I’ve never heard of this, I’ve heard of stuffed bell pepper before and those are great. So I’d love to try this, because avocado is one of my favorites! Thanks for sharing.

    Reply

  13. I love avocados so much and i secretly judge people who don’t lol. I’d love to try a vegan-ize version of your recipe. Looks delicious!

    Reply

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