Stuffed Avocado with Cranberry Chicken Salad

Pat Duran


This recipe is from the Sweetwater Restaurant in Jackson, WY. Provided by Chef Marvin L. Davis.
This is one of the best chicken cranberry salads I have ever tasted. I hope you agree.


★★★★★ 1 vote

6 servings (makes 4 cups)
10 Min


  • 6 large
    fresh california avocados ( 7 oz. each)
  • 3 c
    roasted chicken, diced
  • 2/3 c
    diced celery
  • 1/3 c
    dried cranberries diced
  • 1/3 c
    red bell pepper, diced
  • 2 Tbsp
    green onions, diced
  • 1/2 c
  • ·
    salt and pepper to taste

How to Make Stuffed Avocado with Cranberry Chicken Salad


  1. Combine all ingredients, except the avocado and mix well.
    Cut each avocado in 1/2 and remove the pit. Place 2 halves on each plate. Stuff avocado half with a heaping 1/4 cup of the chicken salad.Serve chilled if desired.

Printable Recipe Card

About Stuffed Avocado with Cranberry Chicken Salad

Course/Dish: Chicken Salads
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy Healthy

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