Grilled BBQ Chicken Salad Stuffed California Avocados

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 Grilled BBQ Chicken Salad Stuffed California Avocados

Beat the summer heat with these creamy, cool stuffed California Avocados that are perfect for backyard get-togethers and summer barbeques. Topped with tangy BBQ Chicken Salad, these stuffed California Avocados can easily be prepped ahead of time for easy party serving.


Serves: 4
lb.  chicken breast halves, on the bone and brined (see make ahead brine recipe below)
cup  aioli (see make ahead recipe below)
Tbsp.  sliced celery leaf, (from tender inner celery stalks)
Tbsp.  sliced parsley
1/2  cup  Finely diced red onion
tsp.  strained fresh lemon juice
  small lemons, zested
1/2  tsp.  Dijon mustard
tsp.  salt
1/8  tsp.  ground black pepper, or to taste
  ripe, Fresh California Avocados, halved and seeded
  As needed  Fresh chives, chopped finely for garnish
    Chicken Brine:
qt.  water
cup  salt
cup  brown sugar
  egg yolks
1 1/4  tsp.  minced garlic
1/4    lemon, juice only
1/4  Tbsp.  Dijon mustard
Tbsp.  apple cider vinegar
1 1/2  cups  canola oil
1/8  tsp.  salt, or to taste
1/8  tsp.  pepper, or to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Remove chicken from brine and pat dry.
  2. On medium-high heat, grill the chicken breasts beginning skin side down, then flipping and finishing bone-side down until cooked through, about 6 – 8 minutes on each side.
  3. Cool chicken, remove skin and bones, then dice into 1/2 inch by 1/2 inch cubes.
  4. Mix aioli with celery leaf, parsley, onion, lemon juice, lemon zest, mustard, salt and pepper.
  5. Add diced chicken to aioli mixture. Season with salt, to taste.
  6. Spoon into avocado halves and garnish with fresh chives.

Chicken Brine:

  1. In a 6 quart pot, bring water to boil over a high heat.
  2. Once water is boiling, add salt and sugar.
  3. Stir all ingredients until fully dissolved.
  4. Once fully dissolved, remove from heat and let cool to room temperature before using to brine the chicken.
  5. Brine chicken for one hour in cold brine.


  1. Combine the egg yolks, garlic, lemon juice, mustard and apple cider vinegar in a food processor. Blend on low until smooth.
  2. With the food processor remaining on low speed, add oil slowly and steadily. Once all oil is added, taste and season with salt, pepper and extra lemon, if needed.

Serving Suggestion: Double or triple the recipe for a great party appetizer! Prep them ahead so all you need to do when guests arrive is serve.

Beverage Pairing: Arnold Palmer.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Chef Ryan Lamon

Ryan, a second generation Georgia pitmaster, first began cooking at his father’s beloved neighborhood eatery. After working at several restaurants in Athens, GA| New York City, NY| and Salt Lake City, UT| he moved to Los Angeles to found his own restaurant. In 2013, Ryan started Peaches’ Smokehouse &amp| Southern Kitchen, a gourmet BBQ and Southern food truck, with co-owner Diana Yin. Peaches’ Food Truck, as it’s locally known, went on to be the winner of Cooking Channel’s Food Truck Race Off in 2014. He is currently the executive chef/co-owner of Peaches’ Food Truck and the co-executive chef/owner of Poppy + Rose, both in Los Angeles.

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