Baked Chicken-Avocado Salad Recipe

Name: Baked Chicken-Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Boneless, Skinless Chicken Breasts, 1/4-inch Diced; 1 Tablespoon Olive Oil; 2 cups (4 Small) Ripe Avocados; 2 Tablespoons Fresh Squeezed Lemon Juice, Seeds Removed; 3/4 cups Mayonnaise; 1 teaspoon Dried Minced Onion; 1/2 teaspoons Garlic Salt; 1/4 teaspoons Sea Salt; Ground Black Pepper; 1/2 cups Shredded Monterey Jack Cheese

Servings: persons

2 cups Boneless, Skinless Chicken Breasts, 1/4-inch Diced
1 Tablespoon Olive Oil
2 cups (4 Small) Ripe Avocados
2 Tablespoons Fresh Squeezed Lemon Juice, Seeds Removed
3/4 cups Mayonnaise
1 teaspoon Dried Minced Onion
1/2 teaspoons Garlic Salt
1/4 teaspoons Sea Salt
Ground Black Pepper
1/2 cups Shredded Monterey Jack Cheese

1
Preheat oven to 350 degrees F.
2
Cut chicken into small 1/4-inch pieces. Heat a medium size skillet over medium heat. Add oil and heat. Add chicken and cook until no longer pink. Drain and set aside.
3
Cut avocados in half and remove seed. Save the avocado shells. With a large spoon, scoop out the avocado pulp. Gently slice pulp into small bite-size chunks and place in a large-sized bowl. Add lemon juice and gently toss to coat.
4
In a seperate small bowl, combine mayo, onion, garlic salt, sea salt, and pepper. Stir to blend well.
5
Add chicken, mayo mixture, and cheese to avocados; gently mix, trying not to mash the avocados. Fill each avocado shell with the mixture.
6
Place shells, mixture side up, in an ungreased 13 x 9-inch baking pan. Carefully add enough water to just cover the bottom of the pan, not getting any into the avocado shells.
7
Bake, uncovered, for 15 minutes. Serve hot from the oven.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups Boneless, Skinless Chicken Breasts, 1/4-inch Diced, 1 Tablespoon Olive Oil, 2 cups (4 Small) Ripe Avocados, 2 Tablespoons Fresh Squeezed Lemon Juice, Seeds Removed, and more.

Yes, Baked Chicken-Avocado Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baked Chicken-Avocado Salad

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