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Avocado Filled With Chipotle Chicken Salad

This ancient fruit can be the perfect accompaniment to a romantic dinner today.

En español | INGREDIENTS

  • 1 chicken breast
  • 1 green onion
  • 1 whole garlic clove
  • 1 red potato cooked, peeled and diced
  • 1/3 cup mayonnaise
  • 1 teaspoon chipotle peppers in adobo sauce
  • 2 teaspoons chopped parsley
  • 1 teaspoon finely chopped red onion
  • 1/4 green apple, peeled and seeded, cut into small squares
  • Juice of  ½ lime
  • 1 teaspoon finely chopped red pepper
  • Salt and pepper to taste
  • 4 avocados (Hass or West Indian type)


  1. Put the chicken breast in a pot of boiling water. Add salt to taste, green onion and garlic.

  2. Cook on low heat for about 20 minutes.

  3. Remove from the pot and let it stand for about 10 minutes.

  4. Cut the chicken into cubes and put them into a large bowl. Add the diced potato, mayonnaise, red onion, parsley, chipotle, red pepper and lime juice.

  5. Mix, adjust the flavors and let the salad cool in the refrigerator for a half hour.

  6. To serve, cut the avocados in half, remove the pit and a bit of the inner pulp.

  7. Serve two generous tablespoons of salad in each avocado half.

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