Cashew Free Chicken & Herb Stuffed Avocado Bites
These stuffed avocado halves are the kind of dish that looks impressive on a platter but comes together with almost no effort. Shredded chicken gets tossed with crisp red onion, cool cucumber, and a trio of fresh herbs — parsley, cilantro, and chives — before being dressed in a bright, tangy vinaigrette built on apple cider vinegar, olive oil, grated ginger, and turmeric. That golden dressing does a lot of heavy lifting, giving the filling a warm, earthy depth that plays beautifully against the creamy avocado. A squeeze of lemon juice on the cut avocado keeps everything looking fresh right up until you serve it. The whole recipe is naturally free from tree nuts of any kind — no swaps needed, no label-checking required, just clean, whole ingredients from start to finish. It works equally well as a light lunch, a party appetizer, or a meal-prep staple you can assemble in minutes. Serve immediately for the best texture, and don't skip the extra parsley on top — it makes the whole thing pop.
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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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