Smoky Chicken Salad Stuffed Avocados.
[This post is sponsored by French’s! For the third year in a row I’m teaming up with them to talk about mustard love!]
My question for you is, just how far can we stretch our love for avocados?!
Because I’m taking it over the top today with some chicken salad stuffed avocados and I may never turn back. These are GOLD. Lunchtime gold.
In an effort to continue to share some lunches that I’m loving, this is another quick one that you can prepare ahead of time (okay, aside from slicing that avo!) and have in front of you in minutes.
I mean, if you’ve been here, then you know. I am THEE mustard freak. Yes, anything tart and briney is my thing, we know this. But mustard is REALLY my thing.
My love for mustard has gone back super far, way back to when I was a young kid. I ate French’s yellow mustard on all the “regular” things you’d think of, but I would also drizzle it on scrambled egg sandwiches on toast. Whaaaat?
I know. It was total comfort food for me. My mom would really only make breakfast for dinner when my dad wouldn’t be home for dinner (which was rare anyway!), and I’d always want the mustard egg sandwiches.
I haven’t had one of those in forever (though now that I’ve released that memory, I’m sure it is coming!), but I did want to show you some of the other things I’ve been making with French’s Classic Yellow Mustard. This week and next I’ll be giving you a few out-of-the-box ideas to use up that delish bottle in your fridge. Help you make some fantastic summer recipes that you can entertain with to share the mustard love! There are so many things you can use it in and on besides the classic hot dogs and cheeseburgers and… first up? We’re doing chicken salad.
But not just any chicken salad. A smoky chicken salad with smoked paprika and cumin, some chopped pecans, greek yogurt, dried cherries, chives and tons of flavor because it’s all shoved right here in an avocado. A drop of mustard too, of course.
YES. Chicken salad just got so much better.
My version of chicken salad is usually a little less “wet” than others. I like it to be hearty and have lots of components and not be swimming in a sauce of yogurt or mayo. And for this mix? It’s even better since we get additional creaminess from the avocado.
It’s so satisfying. Like so so SO satisfying.
And I just love the tanginess the mustard adds. I mean, as a true mustard freak, I would probably even add MORE mustard if I was sandwiching this between bread. I definitely would. That’s no lie.
Some other party tricks for your mustard? When serving these avocados to friends and fam (my mom flips over them!) – or even for yourself for lunch, I like to add a little greens salad. A little gem salad, even. Or butter greens or spring greens. I make a light vinaigrette of apple cider vinegar, olive oil, a dollop of the French’s mustard, a touch of honey, garlic, salt and pepper and whisk it all up. Drizzle on there and boom – major flavor. That’s one of my go-to dressings during the week. One that I make so much, I barely have to think about while prepping.
And if you’re in a carb-craving camp, serving these with a baguette (or even dinner rolls) can totally be taken up a notch by doing some mustard compound butter! I made some versions of these with French’s a few years ago and I love how they turn out. I even have a bunch of recipes in The Pretty Dish for them! Again, they just have that tang that makes you go… whoa.
Perfect for a picnic in your kitchen or your yard! I’m into it.
- 2 cups cooked and shredded chicken
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- ½ teaspoon cumin
- 2/3 cup plain greek yogurt preferably full fat or 2%
- 2 tablespoons mayonnaise
- 1 1/2 tablespoons French’s Classic Yellow Mustard
- 2 green onions sliced
- ¼ cup chopped pecans
- ½ cup dried cherries
- 2 tablespoons chives plus more for topping
- 2 avocados
- Add the shredded chicken (I love to use a rotisserie chicken for this!) to a large bowl and season with salt, pepper, cumin and paprika. Add the yogurt, mayo and mustard, tossing well to coat, then fold in the onions, cherries, pecans and chives. Taste and season with more salt and pepper if desired.
- To serve, slice open an avocado and remove the pit. Scoop the chicken salad into the avocado and sprinkle with chives. Serve immediately with a greens salad and slices rolls!
Now that’s one perfect avocado.