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Smoky Chipotle Chicken Salad Stuffed Avocados

Creamy chipotle chicken salad served in avocado halves—quick, bold, and perfect for an easy no-reheat lunch.
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Prep Time 12 minutes
Total Time 12 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken Salad
  • 2 cups cooked shredded chicken rotisserie works great
  • 1/2 cup plain Greek yogurt
  • 1 tbsp chipotle peppers in adobo minced (start with less for mild)
  • 1 tsp adobo sauce from the can
  • 1 tbsp lime juice
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt plus more to taste
  • 1/4 tsp black pepper
  • 1/2 cup corn kernels fresh, canned (drained), or thawed frozen
  • 1/4 cup red onion finely diced
  • 1/4 cup cilantro chopped
To Serve
  • 2 whole ripe avocados halved and pitted (4 halves)

Equipment

  • Mixing bowl
  • Knife and cutting board

Method
 

  1. In a bowl, whisk Greek yogurt, minced chipotle, adobo sauce, lime juice, smoked paprika, cumin, salt, and pepper.
  2. Add shredded chicken, corn, red onion, and cilantro. Stir until creamy and evenly coated.
  3. Taste and adjust seasoning (more lime for brightness, more chipotle for heat, salt as needed).
  4. Halve and pit the avocados. Scoop a small amount of flesh from each half to create a well.
  5. Spoon chicken salad into avocado halves and serve immediately.

Notes

Tip: For meal prep, store the chicken salad in the fridge up to 3 days and fill the avocados right before eating so they don’t brown.