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Photo of avocado stuffed with chicken salad and blueberries with a lemon wedge
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Blueberry Chicken Salad Stuffed Avocado Boats

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
Prep Time 10 minutes
Cook Time 20 minutes
Resting time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 344kcal

Ingredients

  • 2 cups cooked chicken breast cubed
  • ¼ cup mayonnaise
  • 3 tablespoon green onions sliced
  • 1 tablespoon lemon juice
  • ½ cup blueberries
  • ¼ cup chopped walnuts
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 avocados cut in half with pits removed

Instructions

  • In a large bowl, mix together cubed cooked chicken, mayonnaise, green onions, lemon juice, walnuts and blueberries. Stir to combine. 
  • Add granulated sugar, salt and pepper. Taste and add more salt or pepper to taste. 
  • Refrigerate chicken salad for at least 20 minutes or until ready to serve.
  • 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

Calories: 344kcal | Carbohydrates: 12g | Protein: 17g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 295mg | Potassium: 646mg | Fiber: 7g | Sugar: 3g | Vitamin A: 185IU | Vitamin C: 12.8mg | Calcium: 26mg | Iron: 1.3mg