Smoky Chicken Salad Stuffed Avocados for Quick Weeknight Meals

[This post is sponsored by French’s. For the third year in a row I’m teaming up with them to talk about mustard love!]

How far can our love for avocados go?

Today I’m taking it over the top with chicken salad stuffed avocados, and I might never go back. These are lunchtime gold.

This is another quick lunch I love—easy to prep ahead (aside from slicing the avocado) and ready in minutes.

It’s so delicious.

For the past few years I’ve partnered with French’s to celebrate my love of mustard—summer and winter alike. If you’ve followed along, you know I’m a total mustard enthusiast. Anything tart and briny is my thing, but mustard holds a special place.

My fondness for mustard goes way back. As a kid I’d eat French’s yellow mustard on the usual items, but I also drizzled it on scrambled egg sandwiches on toast. It was pure comfort food—something my mom would make when dinner was different, and I’d always request those mustardy egg sandwiches.

This week and next I’m sharing a few creative ways to use that bottle of French’s Classic Yellow Mustard in your fridge. Mustard is great on hot dogs and burgers, of course, but it also elevates salads, sandwiches and more. First up: chicken salad.

Not just any chicken salad—this one is smoky, with smoked paprika and cumin, plus chopped pecans, Greek yogurt, dried cherries, chives and a bright hit of mustard. All of it gets nestled into a ripe avocado for a satisfying, flavorful bite.

YES. Chicken salad just got so much better.

My chicken salad tends to be less “wet” than many—hearty, textural, and not swimming in dressing. For this version, the avocado adds extra creaminess, so the chicken mix is chunky and satisfying without being heavy.

It’s incredibly satisfying.

I love the tang mustard brings to this salad. As a mustard fan, I’d probably add even more if I were making a sandwich with this filling. That tang lifts the flavors and balances the richness of the avocado and pecans.

Serving tip: add a simple greens salad on the side—gem lettuce, butter lettuce, or spring greens work well. Make a light vinaigrette with apple cider vinegar, olive oil, a dollop of French’s mustard, a touch of honey, garlic, salt and pepper. Whisk it up, drizzle over the greens, and you’ve got a fresh, balanced plate.

If you want bread alongside, serve with a baguette or dinner rolls and consider a mustard compound butter to take it up a notch. Mustard compound butter adds a bright, savory boost to bread and pairs beautifully with the chicken and avocado.

Perfect for a casual picnic in the yard or a relaxed lunch at home.

Now that’s one perfect avocado.