California Avocado season has ended.

Stuffed California Avocado with Cranberry Chicken Salad

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Stuffed California Avocado with Cranberry Chicken Salad



Serves: 6

As needed Yield: 4 cups
6 Fresh California Avocados (7 oz. each)*
12 oz. roasted chicken, diced
5 1/2 oz. celery, diced
2 1/2 oz. dried cranberries
3 oz. Red bell pepper, diced
1 oz. green onions, diced
4 oz. mayonnaise
As needed Salt and pepper to taste

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Combine all ingredients except the avocado and mix well.
  2. Cut each avocado in half and remove the pit.  Place two halves on each plate.  Stuff each avocado half with a heaping ¼ cup scoop of the chicken salad.  Serve.

* 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

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

About the author

Chef Marvin L. Davis, Sweetwater Restaurant (Jackson, WY)


(5 Ratings)