This stuffed avocado recipe is so flavorful and extremely addictive. It’s perfect for lunch or an easy, delicious dinner. Serve with plantain chips and you’re all set!

I recently went to visit my friends over at Calle Sol in Charlotte. They had this amazing stuffed avocado on the menu and it was so good I knew immediately that I needed to try and remake it at home. I already have a fantastic Peruvian Chicken Salad on the blog, so I figured we’d stuff the avocados with that! Oh, make sure to come along with us with this video that features Calle Sol’s chefs by clicking here.

I swoon over anything that has aji amarillo paste involved, so let’s just say I was a BIG fan. Insider note: I love this paste so much that I featured it in my 2nd blog post I ever did back in 2014! Don’t judge my baby blogging skills. 🙂

INGREDIENTS FOR MY PERUVIAN CHICKEN SALAD:

Chicken Breasts
Mayonnaise
Cotija Cheese
Aji Amarillo Paste
Lime Juice
Cilantro
Garlic
Red Onion
Salt

I like to poach my chicken breasts and then place them in my kitchenaid when they’re still warm to shred with the flat beater/paddle attachment. You want to do this on low speed and it’ll only take about one minute to fully shred. The texture is perfect, it’s so much easier than hand-shredding, and I highly recommend this method!

Per the usual, I used Springer Mountain Farms Chicken Breasts for this recipe. Two breasts should fill up 4 halves of avocado perfectly… about 2 cups shredded. If needed, you can make this salad up to two days in advance, making the stuffed avocado process about 5 minutes! And if you have any leftover chicken salad, it’ll stay good in the fridge for up to 3 days total (but trust me, it won’t last that long).

TIPS FOR MAKING STUFFED AVOCADO:

To keep things fresh, make sure to cut the avocado’s right before you’re going to stuff them. Otherwise they can start to brown and it won’t look as nice.
There are two ways to remove the avocado skin once cut in half: you can tear a small rip and peel, or use a large spoon to scoop and separate the skins from the flesh.
I like to squeeze a little lime and salt on my avocado. This is completely optional but I find it gives them a little more flavor.

If you have any avocados left, don’t peel them! Here are some avocado recipes you’ll love!

Creamy Tomatillo Salsa Verde with Avocado

Avocado Stuffed Flautas (aka Taquitos!)

30-Minute One-Pan Meal: Cheesy Chicken Taco Skillet

Citrus Chicken Tostadas with Avocado Corn Salsa

Best Avocado Toast for Tapas

Avocado Chicken Salad Pinwheels

California Inspired Chickpea Salad with Avocado

The Easiest 5-minute Avocado Crema

Quinoa Salad with Avocado Vinaigrette

VIEW MORE RECIPES BY CLICKING HERE!

Peruvian-Inspired Chicken Salad Stuffed Avocado

This stuffed avocado recipe is so flavorful and extremely addictive. It’s perfect for lunch or an easy, delicious dinner. Serve with plantain chips and you’re all set!

SERVINGS 4

Prep Time 30

Cook Time 20

Total Time 50

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Ingredients

2 Ripe Avocados
2 Chicken Breasts
1/4 cup Mayonnaise
2 oz. Cotija Cheese, crumbled
2 tbsp. Aji Amarillo Paste
1/2 Lime, juiced
2 tbsp. Chopped Cilantro
1 Garlic Clove, minced
2 tbsp. Minced Red Onion
1/4 tsp. Salt, or more to taste
Green Lettuce Leaves, optional for serving
Plantain Chips, for serving / dipping

Instructions

Poach the chicken and then shred. Set aside to slightly cool.
In a large bowl, mix the chicken, mayonnaise, Cotija cheese, Aji Amarillo Paste, lime juice, cilantro, garlic, red onion, and salt. Place in the refrigerator, covered, for at least 20 minutes to allow flavors to merry.
When you’re ready to serve: slice the avocados in half, remove the seed, and carefully separate the flesh from the peel. If desired, you can season the flesh parts with lime juice and salt.
Evenly fill the center of each avocado half with the Peruvian chicken salad. Serve immediately over lettuce leaves for decor and plantain chips for dipping.