Avocado With Chicken Recipe

Prepare Avocados

Halve the avocados lengthwise and remove the pits. Scoop out about one-third of the flesh from each half into a bowl, leaving a rim so the halves can be used as natural bowls. Reserve the scooped flesh for the filling.

Make Filling

In the bowl with the reserved avocado flesh, mash lightly with a fork so there are still small chunks. Add the shredded or diced cooked chicken, chopped red onion, halved cherry tomatoes, chopped cilantro, lime juice, olive oil, Greek yogurt or mayo (if using), smoked paprika, crushed red pepper flakes (if using), salt, and black pepper. Toss gently until combined and taste; adjust salt, pepper, or lime as needed.

Assemble

Spoon the chicken-avocado mixture into the hollowed avocado halves, dividing evenly among the four halves (or two whole avocados if using larger halves). Garnish with a little extra cilantro and a light sprinkle of smoked paprika or cracked black pepper. Serve immediately so the avocado doesn't brown; if you need to hold them for up to 20 minutes, squeeze a little extra lime juice over exposed avocado flesh and cover tightly.

Prepare potatoes by peeling (optional) and cutting into even 1/4- to 1/2-inch sticks. Rinse in cold water until water runs clear to remove excess starch, then pat completely dry with a clean towel.

For frying: heat vegetable oil in a deep pot to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain. Increase oil temperature to 375°F (190°C) and fry in batches again for 2–3 minutes until golden and crisp. Drain on paper towels and season with salt. For oven fries: toss dried potato sticks with 2 tsp oil, spread in a single layer on a baking sheet, bake at 425°F (220°C) for 20–30 minutes, turning once, until golden and crisp; season with salt.

Keep fries warm and serve alongside the stuffed avocados.

Combine mixed greens, sliced cucumber, and shredded carrot in a large bowl.

Whisk together olive oil and balsamic or lemon juice; season with salt and pepper to taste. Toss dressing with salad just before serving.

Serve the salad on the side with the avocado-stuffed chicken.

In a small pot, heat 1 tsp olive oil over medium heat. Add the garlic and sauté 30–60 seconds until fragrant but not browned. Add the chopped potato (or cauliflower) and broth, bring to a simmer and cook until the potato is tender, about 8–10 minutes.

Add the spinach (or mixed greens) to the pot and cook 1–2 minutes until wilted. Remove from heat and let cool slightly.

Carefully transfer the contents to a blender or use an immersion blender. Puree until smooth. Stir in lemon or lime juice, salt, and pepper; adjust seasoning to taste. If the soup is too thick, add a little more broth or water to reach desired consistency.

Serve warm in bowls alongside the avocado-stuffed chicken. Optionally garnish with a drizzle of olive oil or a few reserved cilantro leaves.