In season Spring - Fall. Learn what makes our avocados so special & where to find them.

California Avocado Chicken Salad in a Half Shell

California Avocado Chicken Salad in a Half Shell
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Serving Size: 12

3 1/2 lbs. boneless chicken breasts, skinned, cooked and shredded
1/4 cup fresh lemon juice
2 cups celery, sliced
2 cups green onions, chopped
1 cup fresh cilantro, chopped
3 red bell peppers, finely chopped
1 1/2 cups mayonnaise
As needed Salt and pepper to taste
6 California Avocados, halved and seeded
1/4 cup fresh lemon juice
3 California Avocados, seeded, peeled and diced
As needed Mixed seasonal fruit as needed

Remember to check the label when you shop.

In season Spring - Fall. Learn where to find them


  1. Toss chicken with lemon juice in large bowl.
  2. Add celery, onions, cilantro, bell pepper, mayonnaise, salt and pepper.
  3. Cover and refrigerate at least 1 hour.
  4. Prepare avocado half-shells per order. Generously drizzle with lemon juice to prevent browning and to enhance flavor.
  5. Just before serving, gently toss chicken with diced avocado.
  6. Place two avocado half-shells on plate.
  7. Fill with chicken mixture.
  8. Garnish with mixed seasonal fruit.

*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.

Nutrition information per serving

Nutrition Information per Serving: 910 calories, 71g of fat, 130mg of cholesterol, 300mg of sodium, and 48g of protein.

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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