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Curried Chicken Salad Stuffed Avocados, the perfect Whole30 lunch. Filling, with a bit of a kick, sweetness from grapes, and crunch from cashews.

Curried Chicken Salad Stuffed Avocados

  • Total Time: 20 minutes
  • Yield: 6 Servings 1x


  • 1 lb chicken breast, cooked and cubed
  • 2 ribs celery, sliced
  • 1/2 cup red seedless grapes, halved
  • 1/2 cup lightly salted cashews
  • 1/3 cup red onion, diced
  • 1/2 cup mayonnaise
  • juice of 1/2 lime
  • 1 tbsp plus 1 tsp curry powder (get it here)
  • sea salt and black pepper, to taste
  • 3 large avocados, halved and pitted


  1. In a large mixing bowl, combine cubed chicken, celery, grapes, cashews and red onion.
  2. In a separate bowl, combine the mayonnaise, lime juice and curry powder. Mix until well incorporated.
  3. Pour the curry mayonnaise mixture into the mixing bowl with the rest of the ingredients. Use a rubber spatula and scrape the sides of the bowl, to make sure you get all of the mayonnaise out.
  4. Mix until all ingredients are well incorporated.
  5. Sprinkle all 6 avocado halves with a little sea salt and black pepper.
  6. Scoop mixture in heaping mounds on top of the avocados.


4.5g net carbs per serving

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes


  • Serving Size: 1 stuffed avocado halve
  • Calories: 371
  • Fat: 30g
  • Carbohydrates: 12g
  • Fiber: 7.5g
  • Protein: 18g

Keywords: whole30 lunch, keto lunch, avocado recipes, easy whole30 recipes, paleo chicken recipe