Barley 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. Shredded chicken gets tossed with crisp red onion, cool cucumber, and a trio of fresh herbs, then dressed in a bright, tangy vinaigrette built from apple cider vinegar, olive oil, ginger, and turmeric. The result is a filling that's herbaceous, lightly spiced, and genuinely craveable — and it all gets spooned right into creamy avocado halves for a built-in bowl situation. A squeeze of lemon juice on the cut avocado keeps everything looking fresh and vibrant until the moment you serve. Every single ingredient here is naturally free from grains and grain derivatives, so there's no label-scanning or substitution stress involved — just clean, whole-food cooking from start to finish. These work beautifully as a light lunch, a starter for guests, or a meal-prep option that feels anything but boring.
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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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