Pan-Fried Green Tomatoes with Spicy Texas Chicken Salad Stuffed Avocados

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

A Texas-inspired appetizer featuring crispy pan-fried green tomatoes paired with creamy avocados filled with a zesty chicken salad. This American-inspired recipe, ready in about 35 minutes, turns green tomatoes, all-purpose flour, cornmeal into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 320 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium green tomatoes
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup vegetable oil
• 1 1/2 cups cooked shredded chicken
• 1/3 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/4 cup chopped celery
• 2 tbsp diced red onion
• 1 tbsp hot sauce
• 2 large ripe avocados
• 1 tbsp fresh lemon juice
• 1 tbsp chopped cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Slice 3 medium green tomatoes into 1/2-inch thick rounds. In a shallow bowl, mix 1/2 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp salt, and 1/2 tsp black pepper. Dredge each tomato slice in the flour mixture, shaking off excess.
2. Step 2: Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Fry the coated tomato slices in batches for about 3 minutes per side until golden and crispy. Transfer to paper towels to drain.
3. Step 3: In a medium bowl, combine 1 1/2 cups cooked shredded chicken, 1/3 cup mayonnaise, 1 tbsp Dijon mustard, 1/4 cup chopped celery, 2 tbsp diced red onion, 1 tbsp hot sauce, and 1 tbsp chopped cilantro. Mix well.
4. Step 4: Halve and pit 2 large ripe avocados, scooping out a small cavity to enlarge the filling space. Sprinkle each half with 1 tbsp fresh lemon juice to prevent browning.
5. Step 5: Spoon the spicy chicken salad generously into each avocado half. Serve the stuffed avocados alongside the fried green tomatoes for a flavorful Texas-inspired starter.