In a medium saucepan, simmer the chicken and onion in lightly salted water until the chicken is cooked. Remove the chicken, cool for 5 minutes, and shred into a medium bowl. Discard the onion. Place the chicken in a large bowl and refrigerate for 1 hour or until chilled.

Add the potatoes, carrot, peas, parsley, and mayonnaise to the chicken and mix gently to combine. Season with salt and pepper and set aside.

Fill each avocado half with the chicken mixture and serve.


  • 1 medium boneless, skinless chicken breast, approximately 180g
  • 1 medium onion, roughly chopped
  • 2 medium potatoes, boiled, peeled, diced, and cooled
  • 1 small carrot, peeled, diced, cooked, and cooled
  • 75g peas, cooked and cooled
  • 2 tablespoons parsley, rinsed and finely chopped
  • 250g mayonnaise
  • Salt and pepper
  • 3 avocados, halved, pitted, and peeled

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