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Buffalo Ranch Chicken Stuffed Avocados - A Bold, Creamy, Easy Meal

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large ripe avocados (but still slightly firm)
  • 2 cups cooked shredded chicken (rotisserie works well)
  • 1/3 cup buffalo sauce (use your preferred heat level)
  • 1/4 cup ranch dressing (homemade or store-bought)
  • 2 tablespoons plain Greek yogurt or mayonnaise (for extra creaminess)
  • 1 celery stalk, finely diced
  • 2 green onions, thinly sliced
  • 1/3 cup crumbled blue cheese or shredded Monterey Jack (optional)
  • 1 tablespoon fresh lemon or lime juice
  • Salt and black pepper, to taste
  • Optional garnish: chopped cilantro or parsley, extra ranch or buffalo for drizzling

Method
 

  1. Prep the avocados: Halve the avocados and remove the pits. Scoop out 1–2 tablespoons from the center of each half to make a larger well. Dice the scooped avocado and set aside for the filling.
  2. Mix the sauce: In a bowl, whisk together buffalo sauce, ranch dressing, and Greek yogurt or mayonnaise. Taste and adjust with more buffalo for heat or more ranch for cooling.
  3. Build the filling: Add shredded chicken, diced celery, green onions, and the reserved diced avocado to the bowl. Fold gently to coat everything in the buffalo ranch mixture.
  4. Season: Add lemon or lime juice, a pinch of salt, and pepper. Stir and taste. If you want it richer, add a little more ranch; if you want more tang, add a splash more citrus.
  5. Add cheese (optional): Fold in blue cheese crumbles for a classic buffalo flavor or use Monterey Jack for a milder, melty vibe.
  6. Stuff the avocados: Spoon the chicken mixture into each avocado half, mounding it slightly.
  7. Finish and serve: Drizzle with extra buffalo or ranch if you like, and sprinkle with cilantro or parsley. Serve immediately for the best texture.