Paleo Chicken, Apple & Grape Stuffed Avocado Recipe
Simple paleo and gluten-free recipe for a chicken salad stuffed avocado lunch.
Equipment
- Immersion Blender (to prepare the optional paleo mayo dressing)
Ingredients
Salad
- 4 cups shredded or cubed chicken – I used a pre-cooked rotisserie chicken
- 4 avocados – halved
- 1 cup chopped pecans
- 1 cup chopped celery
- 1 cup sliced red grapes
- 1 apple cored and chopped – I used Granny Smith
- 1 cup dried cranberries
- 2-3 tbsp finely-chopped shallot or red onion (include more if you like)
Mayo Dressing (Note: contains raw egg; use your own favorite jarred mayo or other dressing if you prefer)
- 1 egg
- 2/3 cup avocado oil (or extra virgin olive oil)
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp raw honey
- Salt and pepper to taste
Instructions
- Toss all the salad ingredients together in a big bowl
- To make the dressing, use an immersion blender in a tall container. Mix the egg, oil, lemon juice, mustard and honey
- Salt and pepper salad to taste
- Add anything you want to the basic mayo dressing – herbs, honey, or whatever!
- Mix the mayo into your salad – as much or as little as you like
- Spoon into avocado halves