Stuffed California Avocado with Cranberry Chicken Salad

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Serves: 6
    Yield: 4 cups
  Fresh California Avocados (7 oz. each)*
12  oz.  roasted chicken, diced
5 1/2  oz.  celery, diced
2 1/2  oz.  dried cranberries
oz.  Red bell pepper, diced
oz.  green onions, diced
oz.  mayonnaise
  As needed  Salt and pepper 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. Combine all ingredients except the avocado and mix well.
  2. Cut each avocado in half and remove the pit.  Place two halves on each plate.  Stuff each avocado half with a heaping ¼ cup scoop of the chicken salad.  Serve.

* 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.

Marvin L. Davis

Chef Marvin L. Davis, Sweetwater Restaurant (Jackson, WY)

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