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5 from 2 votes

Mexican Chicken Salad Stuffed Avocados


Chipotle Sauce

  • 1/2 cup mayonnaise
  • 1 tbsp lime juice
  • 1 tsp lime zest
  • 1 tbsp chopped chipotle pepper*
  • 1 tsp cumin
  • 1/4 tsp pepper
  • 1/4 tsp salt

Chicken Salad

  • 2 cups shredded chicken (approximately 2 small chicken breasts)
  • 3 tbsp red onion finely chopped
  • 1/2 red pepper chopped
  • 1/4 cup chopped scallions
  • 1 jalapeno finely chopped
  • 3 tbsp chopped cilantro
  • 2 large avocados


  • Place all of the ingredients for the chipotle mayo in a blender and blend until completely smooth. Set aside. 
  • In a bowl combine the shredded chicken, chopped red onion, red pepper, scallions, jalapeño and 2 tbsp of the cilantro. Pour the chipotle mayo overtop and toss until well combined. 
  • Cut the avocados in half and remove the pit from each. Use a spoon to scoop out some of the center to make the whole larger so it can hold more filling. 
  • Fill each of the avocado halves with the chicken salad and sprinkle with cilantro before serving. Enjoy! 


  • I use a dried chipotle pepper which has been soaked in hot water for about 10 minutes.