Green Goddess Chicken Salad Stuffed Avocados Easy Lunch Recipe

Picture this: you slice into a perfectly ripe avocado, its flesh creamy and green, just begging to be filled with something vibrant. The scent of fresh herbs—basil, parsley, chives—mingles with tender chicken and zesty lemon as you scoop in spoonfuls of the most luscious Green Goddess chicken salad. The first time I made these Green Goddess Chicken Salad Stuffed Avocados, I was standing over my kitchen counter, fingers sticky with avocado, stealing bites straight from the bowl. Honestly, the flavors stopped me in my tracks—the kind of moment where you pause, fork in hand, and just grin because you know you’ve hit on a new lunchtime obsession.

This recipe found its way into my kitchen one rainy Saturday, when my fridge was full of leftover rotisserie chicken and fresh herbs from the garden. I remembered my grandma’s chicken salad (always heavy on the dill and mayo), but wanted something brighter, packed with herby punch and a touch of tang. Let’s face it, I wish I’d discovered this Green Goddess twist years ago—it’s everything I want in a salad, but stuffed into an avocado boat that feels a little fancy, and a lot of fun.

My family couldn’t resist sneaking spoonfuls while I tried to photograph them for the blog (the evidence was all over the counter, and honestly, who can blame them?). It’s become my go-to for quick lunches, light dinners, and even as a crowd-pleaser at brunches. If you need something that’s dangerously easy, packs pure nostalgic comfort, and looks absolutely stunning on your Pinterest board, this is the one. I’ve tested it more times than I care to admit—all in the name of research, of course—and it’s now a staple for family gatherings, meal prep, and healthy snacking. It’s like a warm hug (with a California twist), and you’re going to want to bookmark this Green Goddess Chicken Salad Stuffed Avocados recipe for every season.

Why You’ll Love This Green Goddess Chicken Salad Stuffed Avocados Recipe

After making and tweaking this recipe countless times, I can honestly say it’s a total game-changer for lunch (or honestly, any time you’re hungry). Here’s why this version stands out from all the rest:

• Quick & Easy: Comes together in just 20 minutes—perfect for busy weekdays, spontaneous picnics, or last-minute guests.
• Simple Ingredients: No weird, hard-to-find items here! You likely have everything you need: chicken, Greek yogurt, mayo, fresh herbs, and avocados.
• Perfect for Any Occasion: These stuffed avocados are a hit at brunches, light lunches, meal prep, or even as a starter for dinner parties.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone loves the creamy, tangy, herby flavor. It’s family-approved and always disappears fast.
• Unbelievably Delicious: The creamy avocado, tangy Green Goddess chicken salad, and crunchy veggies create the ultimate bite. You get refreshing, rich, and zesty all at once.

What sets this Green Goddess Chicken Salad Stuffed Avocados recipe apart? The secret is in the Green Goddess dressing—packed with fresh herbs and a squeeze of lemon, it’s bright and punchy without being overwhelming. Instead of drowning the chicken in mayo, I use a blend of Greek yogurt and just enough mayo for richness. The result is lighter, tangier, and more refreshing than the typical chicken salad.

This isn’t just another chicken salad recipe. It’s the one that actually makes you excited for lunch. The kind that makes you pause and savor the moment after the first bite. It’s comfort food, but lighter and more modern—fast enough to whip up on a lunch break, yet special enough to serve to friends. I love how flexible it is too; you can make it ahead, pack it for work, or even serve it as a healthy appetizer when you’re hosting. If you want a recipe that’s equal parts pretty and practical, this one’s a keeper.

What Ingredients You Will Need for Green Goddess Chicken Salad Stuffed Avocados

This Green Goddess Chicken Salad Stuffed Avocados recipe is built on fresh, wholesome ingredients that come together for big flavor—no fuss required. Here’s what you’ll need (and a few tips from my kitchen to yours):

• For the Chicken Salad:
  • Cooked chicken breast or thigh, shredded or diced (about 2 cups / 250g; rotisserie works great for convenience—just remove the skin)
  • Plain Greek yogurt (1/3 cup / 80g; I like FAGE 2% for creaminess and tang)
  • Mayonnaise (2 tablespoons / 30g; I use Hellmann’s, but any good quality mayo works)
  • Lemon juice, freshly squeezed (2 teaspoons / 10ml; adds brightness)
  • Fresh parsley, chopped (2 tablespoons; flat-leaf is best for flavor)
  • Fresh chives, minced (1 tablespoon; green onions work in a pinch)
  • Fresh basil, chopped (1 tablespoon; or sub with cilantro for a twist)
  • Tarragon or dill, chopped (1 teaspoon; optional, but adds a lovely herby note)
  • Celery, finely diced (1/3 cup / 40g; gives crunch and freshness)
  • Green onions, thinly sliced (2 tablespoons; for a gentle onion flavor)
  • Salt and freshly ground black pepper (to taste; start with 1/2 teaspoon salt and 1/4 teaspoon pepper)
• For the Avocados:
  • Large ripe avocados (3, halved and pitted; Hass avocados are my favorite for their creamy texture)
  • Lime juice (for brushing the avocado halves to keep them green—about 1 tablespoon / 15ml)
• Optional Garnishes:
  • Microgreens or extra chopped herbs (for a pop of color and freshness)
  • Sliced radishes, cucumbers, or cherry tomatoes (for crunch and color)
  • Crumbled feta or goat cheese (for a little tang; skip for dairy-free)

Ingredient Tips:

• If you’re short on chicken, use canned (drained), leftover turkey, or even cooked chickpeas for a vegetarian spin.
• To make it dairy-free, swap Greek yogurt with a coconut yogurt alternative and skip the cheese garnish.
• No fresh herbs? Use 1 teaspoon dried Italian herbs in a pinch, though fresh is always best for that Green Goddess flavor.
• In the summer, swap celery for diced cucumber or add chopped fresh tomatoes for a burst of sweetness.

Most of these ingredients are kitchen staples and easy to find, making this recipe a lifesaver for busy weeks or when you need to impress without much effort.

Equipment Needed for Green Goddess Chicken Salad Stuffed Avocados

• Sharp chef’s knife: For halving and pitting avocados (a small paring knife works for dicing veggies)
• Cutting board: Preferably a large one, so you have space for herbs, veggies, and chicken
• Mixing bowl: Medium or large, for tossing the chicken salad together
• Spoon: For scooping out a bit of avocado to make room for the filling, and for mixing
• Citrus juicer or fork: For getting every drop out of your lemon and lime
• Measuring cups and spoons: To make sure the dressing is just right (I’ve eyeballed it in a pinch, but measurements keep the flavor balanced!)
• Small whisk or fork: For blending the dressing smooth

If you don’t have a citrus juicer, just use your hands and catch the seeds with your fingers. No fancy avocado tool needed; a spoon works just fine. I’ve found a sturdy glass or stainless mixing bowl makes cleanup easy, and if you’re prepping ahead, you can mix and store the salad right in the bowl with a lid.

For budget-friendly options, basic kitchen knives and bowls get the job done. Just sharpen your knife before slicing avocados for the cleanest look, and always wash your cutting board right after to avoid staining from herbs or avocado oil. Simple tools, big results—my kind of recipe!

How to Make Green Goddess Chicken Salad Stuffed Avocados

1. Prep the Chicken Salad Base (5 minutes):
   
   In a medium mixing bowl, combine 2 cups (250g) cooked chicken (shredded or diced), 1/3 cup (80g) Greek yogurt, and 2 tablespoons (30g) mayonnaise. Add 2 teaspoons (10ml) fresh lemon juice. Give it a good stir until everything is creamy and evenly coated.
   
   Tip: If your chicken is dry, add an extra tablespoon of yogurt to boost moisture.
2. Add Herbs and Crunch (3 minutes):
   
   Toss in 2 tablespoons chopped parsley, 1 tablespoon minced chives, 1 tablespoon chopped basil, and 1 teaspoon tarragon or dill (if using). Add 1/3 cup (40g) finely diced celery and 2 tablespoons sliced green onions.
   
   Mix well. The mixture should look speckled with green and smell fresh and herby.
   
   Warning: Taste before adding salt—some rotisserie chickens are already salty!
3. Season (1 minute):
   
   Add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir, then taste and adjust seasoning as needed.
   
   If you want more tang, add a splash more lemon juice.
4. Prepare the Avocados (3 minutes):
   
   Slice 3 ripe avocados in half lengthwise and remove the pits. Use a spoon to gently scoop out a bit of the flesh from each half, making a larger well for the salad (save the extra avocado to mash and mix back into the salad if you like).
   
   Brush or squeeze about 1 tablespoon (15ml) lime juice over the cut surfaces to help prevent browning.
   
   Avocados should be just-soft, not mushy—this keeps them easy to handle and stuff.
5. Stuff and Garnish (5 minutes):
   
   Use a generous spoonful to mound the Green Goddess chicken salad into each avocado half. Pile it high!
   
   Top with optional garnishes: microgreens, extra herbs, sliced radishes, or a sprinkle of feta/goat cheese.
   
   Presentation tip: Arrange on a platter with lemon wedges and extra herbs for a Pinterest-worthy look.
6. Serve Immediately or Chill (up to 3 minutes):
   
   Serve right away at room temp, or chill for 15-30 minutes if you like it a bit colder.
   
   If making ahead, store the salad and avocado halves separately, then stuff just before serving.

Troubleshooting: If your avocado halves won’t sit flat, slice a thin piece off the bottom to steady them. If the salad seems too thick, add a splash of milk or extra yogurt to loosen. And if you get a little messy stuffing them, don’t worry—it’s all part of the fun!

Cooking Tips & Techniques for Green Goddess Chicken Salad Stuffed Avocados

• Let chicken cool before mixing: Hot chicken will melt the dressing and make it watery. I learned this the hard way when I was in a rush once—never again!
• Use a fork to shred chicken: It creates a better texture than chopping, especially if you prefer salad with a bit more bite.
• Finely chop herbs: The more finely chopped, the more evenly they blend. Big chunks of herb can overpower a bite—think confetti, not leaves.
• Don’t overmix the salad: Stir just until everything is coated. Overmixing can make the chicken mushy (trust me, I’ve gotten carried away before).
• Prevent browning: Always brush avocados with citrus juice—lime or lemon. If you’re preparing in advance, keep the pits in the halves until ready to serve (it helps a little!).

One common mistake? Overfilling the avocado halves. It’s tempting to make giant mounds, but a little restraint keeps them pretty and easier to eat. If you have leftover salad, serve it on the side or with crackers!

Another lesson learned: taste the chicken salad before stuffing. Every batch of herbs and rotisserie chicken is different, so a final check on salt and acidity is key. For multitasking, chop all your herbs and veggies in advance (even the night before), then assembly is a breeze.

For consistent results, use avocados of similar size and ripeness. If you only have very ripe (soft) avocados, cut them just before serving to avoid them collapsing. And finally, don’t skip the garnishes—those little extra herbs or a sprinkle of cheese really do make each bite special!

Variations & Adaptations for Green Goddess Chicken Salad Stuffed Avocados

You can easily make these Green Goddess Chicken Salad Stuffed Avocados your own. Here are my favorite ways to change things up:

• Low-Carb & Keto Friendly: Stick to the recipe as written—it’s naturally low in carbs! For extra protein, add chopped boiled eggs or bacon bits to the salad.
• Vegetarian Option: Swap the chicken for cooked chickpeas or white beans (mash slightly for a creamy texture). Use the same Green Goddess dressing and all the herbs.
• Spicy Kick: Add a finely diced jalapeño or a pinch of cayenne to the chicken salad for some heat. My husband loves this twist!
• Seasonal Additions: In summer, toss in diced cucumber, red bell pepper, or fresh sweet corn. In winter, try chopped apple or dried cranberries for a touch of sweetness.
• Dairy-Free: Use coconut yogurt or a dairy-free plain yogurt alternative in place of Greek yogurt. Skip the cheese garnish.
• Different Proteins: Try cooked turkey, leftover grilled shrimp, or even canned salmon instead of chicken for a new flavor profile.

One of my favorite personal variations is swapping out all the herbs for fresh cilantro and a squeeze of lime—suddenly, it’s got a bright, almost Mexican flair. Don’t be afraid to mix and match based on what’s in your fridge or garden. The avocado “boat” is such a fun canvas for creativity!

Serving & Storage Suggestions for Green Goddess Chicken Salad Stuffed Avocados

• Best served freshly stuffed: The avocados are at their creamiest when just cut, and the salad is perfectly chilled but not icy cold.
• Presentation tips: Arrange avocado halves on a platter and sprinkle with extra herbs, microgreens, or radishes. They look gorgeous next to a simple green salad or a bowl of fresh fruit.
• Pairing ideas: Serve with iced tea, sparkling water with lemon, or a crisp white wine for lunch. They’re also delicious with a side of whole grain crackers or a slice of sourdough.
• Storing leftovers: Store extra chicken salad in an airtight container in the refrigerator up to 3 days. Press a piece of plastic wrap directly onto the surface to keep it fresh and green.
• Avocado tips: If you need to prep avocados ahead, brush generously with lime or lemon juice, keep the pits in, and wrap tightly. Eat within 12 hours for best color and flavor.
• Reheating: No need! This recipe is best enjoyed cold or at room temperature. If you want to refresh leftovers, add a squeeze of lemon and a sprinkle of fresh herbs before serving.
• Flavor development: The chicken salad actually tastes better after an hour in the fridge—the herbs and dressing meld together beautifully. Just stuff the avocados right before serving for best texture.

Nutritional Information & Benefits

Each serving of Green Goddess Chicken Salad Stuffed Avocados (1 avocado half with salad; about 180g) offers approximately:

• Calories: 270
• Protein: 15g
• Carbohydrates: 8g (mostly from avocado and veggies)
• Fiber: 6g
• Fat: 19g (mostly healthy monounsaturated fats from avocado)

Key Benefits: Avocados provide heart-healthy fats and fiber, while Greek yogurt adds protein and probiotics. The fresh herbs add antioxidants and a burst of flavor without added calories. This recipe is naturally gluten-free and can be dairy-free with simple swaps. If you need to watch sodium, use poached chicken breast and add salt to taste. Honestly, it’s one of those recipes that makes you feel good about eating well—total win for wellness and flavor!

Conclusion

If you’re searching for a lunch that’s easy, fresh, and feels like a treat, these Green Goddess Chicken Salad Stuffed Avocados are it. They check every box: creamy, herby, satisfying, and so simple to throw together. I love how they look (hello, Pinterest-worthy platter), but more than that, I love how happy they make my family—every single time.

Don’t hesitate to make these your own—switch up the herbs, add your favorite veggies, or try a new protein. The recipe’s so forgiving, you really can’t mess it up. I keep coming back to this one because it’s as fun to make as it is to eat, and it always brightens up my day.

Give these Green Goddess Chicken Salad Stuffed Avocados a try and let me know how you like them! Leave a comment, share your own twists, or tag your beautiful creations online. Here’s to lunches that are simple, nourishing, and (let’s be honest) just plain delicious. Happy cooking!

Frequently Asked Questions

Can I use canned chicken instead of cooked chicken breast?

Absolutely! Just drain the canned chicken well and break it up with a fork before mixing. It works great in a pinch and still tastes delicious in this Green Goddess Chicken Salad Stuffed Avocados recipe.

How can I prevent the avocados from turning brown?

Brush the cut surfaces with lime or lemon juice and keep the pits in until ready to serve. If you’re storing them, wrap tightly with plastic wrap and eat within 12 hours for the best color and flavor.

What can I substitute for Greek yogurt?

You can use sour cream, regular plain yogurt, or a dairy-free yogurt alternative. Even mashed avocado adds creaminess if you want to keep it entirely dairy-free.

Are these Green Goddess Chicken Salad Stuffed Avocados good for meal prep?

Yes! Prep the chicken salad in advance and store separately. Stuff the avocado halves just before eating to keep them fresh and green. This way, you have a quick, healthy lunch ready any time.

Can I make this recipe gluten-free?

It’s naturally gluten-free as written! Just double-check your mayonnaise and yogurt labels if you’re highly sensitive, but most brands are safe.

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