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.
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.