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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

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  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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