This Chicken Apple Salad Stuffed Avocados recipe will remind you of Thanksgiving! Stuffed avocados with chicken apple salad make a healthy snack/appetizer!
Course Appetizer, Salad, Snack
Cuisine American
Keyword apple salad, apple salad recipe, Chicken apple salad, Chicken apple salad stuffed avocados, Stuffed avocado, Stuffed Avocado Chicken Apple Salad
Prep Time 15 minutesminutes
Cook Time 0 minutesminutes
Poached chicken (if cook from scratch) 15 minutesminutes
Make the Whole30 ranch yogurt dressing. Crisp up the prosciutto over medium heat about 3 minutes per side, if using. Dice the cooked chicken breasts to cubes.
In a large mixing bowl, add the chicken, celery, scallions, and apple.
Drizzle with the dressing. Season with salt and pepper to taste. Sprinkle with dried thyme. Toss well.
Slice the avocados in half and remove the pits. Place them over a large serving tray. Scoop 2-3 spoonfuls of the chicken apple salad into the avocado boat. Crush the crispy prosciutto and sprinkle them on top and all over. Enjoy it with a spoon!
Notes
If on Keto, swap toasted walnuts for apples.
How to poach chicken breasts that are juicy and delicious (p.s. taste like Thanksgiving!)
Arrange the chicken breasts in a single layer and add cold water to the pot to cover the chicken about 1-inch above or so. (I use 2 lbs chicken breasts)
Add the dry spices and salt. I use 1 tsp each thyme and rosemary, 1 dry bay leaf, and ½ tsp coarse sea salt.
Bring the water to a gentle simmer over medium heat then turn the heat down to low.
Cover the pan and simmer for 8-12 minutes (depending on the size/thickness of your chicken)
Test with a digital thermometer. It should read 160F at the thickest part.
Remove the chicken from the water and let it rest for 5 minutes. The temperature should come up to 165F. If not, send it back to the hot poaching water for 10 minutes and the temperature should come up further.
The nutritional label is estimated with 1/4 cup homemade ranch yogurt dressing.