Creamy Chicken Salad Stuffed Avocados with Lemon-Herb Quinoa & Mediterranean Rainbow Salad

This chicken salad stuffed avocado recipe is low-carb and high-protein. Juicy shredded chicken, crunchy celery and red onion, plus a creamy, zesty mayo-mustard dressing — all tucked inside perfectly ripe avocado halves. You can whip this healthy meal prep recipe up in minutes and serve it for lunch or dinner.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the lemon-herb quinoa Rinse the dry quinoa thoroughly under cold running water. Add to a saucepan with 200 ml water and a pinch of salt. Bring to a boil, cover and simmer over low heat for approximately 12–15 minutes, until tender and the liquid has been absorbed. Rest covered for 5 minutes, then fluff with a fork. Stir in the lemon juice and chopped parsley. Allow to cool slightly before serving.

Step 2

Prepare the creamy chicken salad Place the cooked shredded chicken in a mixing bowl. Add the mayonnaise, dairy-free yoghurt, brown mustard, diced red onion, celery, parsley, lemon juice, salt and black pepper. Mix gently until all the chicken is coated in the creamy dressing. The filling should be moist and creamy, not overly runny. Add a little extra mayonnaise or yoghurt if needed.

Step 3

Prepare and stuff the avocados Cut the avocado in half lengthwise and remove the pit. Carefully scoop approximately one tablespoon of avocado flesh from each half, leaving enough flesh to maintain the avocado's shape. Mash the removed avocado flesh into the prepared chicken salad. Spoon the creamy chicken filling generously into the avocado halves. Any extra filling can be served alongside.

Step 4

Prepare the Mediterranean rainbow salad Combine diced cucumber, halved cherry tomatoes, chopped pepper and baby spinach. Toss with the fresh lemon juice, dried oregano and optional olive oil. Season with black pepper and a pinch of salt. Keep the dressing light because the stuffed avocado already provides plenty of creaminess.

Step 5

Assemble your balanced dinner Place one generously stuffed avocado half on each plate. Add a serving of lemon-herb quinoa and a generous portion of the fresh Mediterranean salad. Garnish with chopped parsley, black pepper and a fresh lemon wedge. The finished dinner should be creamy, refreshing and satisfying, with a contrast between the cool avocado, fluffy quinoa and crunchy vegetables.