Tarragon Chicken Stuffed Avocados
Tarragon Chicken Stuffed Avocados are pretty avocado rings filled with creamy tarragon and lemon chicken salad. This is a pretty lunch to serve to the ladies; for my husband I just smashed the whole thing between two slices of white bread and he was perfectly happy.
The Equipment You’ll Need
- A Dutch oven- I think chicken tastes best when roasted in an uncovered enameled iron pot, but you could use a sheet pan or casserole.
- A Food Processor- This is handy for finely mincing the chicken.
- A Ring Mold or Large Circular Cookie Cutter- You need one of these to form the avocado into a ring. I used a plastic cookie cutter.
The Ingredients You’ll Need for Tarragon Chicken Stuffed Avocados
- Chicken Breasts with skin and bones- Roasting the chicken with the skin and bones adds flavor and keeps the chicken from drying out. Save the skin and bones for making stock.
- Mayonnaise- I always use Hellman’s .
- Tarragon- This adds great flavor to the salad.
How I Made It
- First, I roasted my chicken.
- Next, I made the chicken salad.
- Then, I was sure to chill it for two hours.
- Finally, I made the avocado into a ring, stuffed it with the salad, and served it right away.
I think chicken salad makes a terrific summer lunch. It is so refreshing to bite into a cool, creamy salad on a hot day. The avocado ring really elevates the appearance of the salad, making it seem like a restaurant meal. Instead of chicken, you could also make a lobster or shrimp salad using the same ingredients.
Chicken salad is one of those dishes that is really best made at home. I never order it out, but so many times I see it sitting in deli displays looking so crusty and just plain icky. Actually, the last time I bought some at my very favorite market it was quite yummy, but so salty that I thought for sure it was going to terribly thirsty for the rest of the day. So, I really hope you’ll soon try these not too salty, absolutely yummy Tarragon Chicken Stuffed Avocados.
Tarragon Chicken Stuffed Avocados
Ingredients
- 2 chicken breasts on the bone
- 2 tbsp. extra virgin olive oil
- ½ tsp. kosher salt
- ½ tsp. black pepper
- ¼ tsp. garlic powder
- ⅔ cup minced celery and celery leaves
- ¼ cup lemon juice
- ¼ cup minced red onion
- ⅔ cup mayonnaise
- 2 tbsp. minced tarragon
- 2 avocados
Instructions
- Preheat the oven to 350 degrees.
- Put one tablespoon of oil in the bottom of a Dutch oven, followed by the chicken breasts. Cover the breast with a quarter teaspoon each of the salt and pepper, and all the garlic powder. Top with the rest of the oil. Bake uncovered for 40 minutes or until the chicken is cooked through.
- Take the chicken off the bones, discarding the skin and bones.
- Chop the chicken and then pulse it ten times in a food processor until it's minced. Stir in the rest of the ingredients, except for the avocado. Chill for two hours.
- Slice the avocados thinly, and place them in a ring mold or large cookie cutter, in overlapping slices. Spoon in the chicken salad, and then carefully remove the mold.
