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Tarragon Chicken Stuffed avocados

Tarragon Chicken Stuffed Avocados

Creamy chicken salad with lemon and tarragon, in an avocado ring.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Lunch
Cuisine American
Servings 4

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.
Keyword Chicken, chicken salad
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