Chicken Salad Stuffed Avocados
Prep time
Total time
You can simply stuff the avocado halves with the chicken salad, or make "Roz heads" as detailed below.
Recipe type: Salad
Cuisine: American
Serves: 3 servings
  • 1 cup cubed, cooked chicken breast
  • ½ cup green grapes, halved
  • ¼ cup chopped celery
  • ⅓ cup plain dairy-free yogurt, mayonnaise, or vegan mayo
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1½ avocados, halved, pitted and peeled
  • 6 pretzel twists (classic, whole wheat, or gluten-free)
  • 18 pretzel sticks (classic, whole wheat, or gluten-free)
  • 1 strawberry, sliced
  • 3 dried blueberries
Chicken Salad
  1. In a bowl, stir together the chicken, grapes, celery, dairy-free yogurt or mayo, salt, and pepper.
To Make "Roz Heads"
  1. Scoop three equal portions onto serving plates. Shape each into oval.
  2. Top each with an upside down avocado half.
  3. Decorate each avocado half to resemble Roz’s face. Using a sharp paring knife, trim each pretzel twist to create horn-rimmed glasses lens by cutting off the double loop section of each pretzel twist, keeping a single loop portion, which will become one lens. Two lenses are needed per Roz Head.
  4. Place two pretzel lenses on each avocado to form glasses. Add pretzel stick to each side of avocado to form arms of glasses. Push four pretzel sticks into the top of each avocado to form hair. Add a strawberry slice, trimmed to look like lips for her mouth, and place blueberry on lower left side of face to form mole.
Recipe by Go Dairy Free at