Almond Free Chicken & Herb Stuffed Avocado Bites
These stuffed avocado halves are the kind of dish that looks like you spent way more time on them than you actually did. Creamy avocado cradles a bright, herby chicken filling tossed in a zippy apple cider vinegar and olive oil dressing with a warm kick of ginger and turmeric — it's fresh, satisfying, and genuinely exciting to eat. The filling comes together in a single bowl, and the whole thing is built from whole, recognizable ingredients with absolutely no nuts in sight, so there's no label-scanning or substitution stress involved. A squeeze of lemon on the cut avocado keeps everything looking gorgeous right up until serving. The combination of red onion, cucumber, parsley, cilantro, and chives gives every bite a layered, garden-fresh flavor that makes this feel far more special than the effort required. Whether you're serving these as a light lunch, a party appetizer, or a meal-prep staple, they disappear fast — so consider making extra filling from the start.
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Learn more →Ingredients
4 servings
For the avocado
- 4 ripe avocados, halved and pitted
- 1 tbsp fresh lemon juice
For the filling
- 2 cups cooked chicken breast, shredded
- ¼ cup red onion, finely diced
- ¼ cup cucumber, finely diced
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp fresh cilantro, finely chopped
- 1 tbsp fresh chives, finely chopped
For the dressing
- 2 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ½ tsp salt, or to taste
For serving
- 2 tbsp fresh parsley leaves, for serving (optional)
Instructions
- 1
In a mixing bowl, whisk together the apple cider vinegar, olive oil, grated ginger, turmeric, and salt until combined and slightly emulsified.
- 2
Add the shredded chicken, red onion, cucumber, parsley, cilantro, and chives to the bowl. Toss until every piece of chicken is evenly coated with the dressing.
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