Citric Acid Free Chicken & Herb Stuffed Avocado Bites
Creamy avocado halves loaded with herb-flecked shredded chicken make for a fresh, satisfying bite that feels both light and genuinely filling. The dressing skips the usual citrus juice in favor of apple cider vinegar, which delivers that bright, tangy lift without relying on lemon or lime juice — a small swap that makes a big difference for anyone navigating citric acid sensitivities. A touch of fresh ginger and ground turmeric round out the dressing with warmth and depth, so the flavor is anything but flat. Crisp cucumber, red onion, and a trio of fresh herbs — parsley, cilantro, and chives — keep every bite lively and colorful. The lemon juice used to brush the avocado surfaces is minimal and purely functional, helping prevent browning while the dish comes together quickly. These are best served right away, straight from the halved avocado shell, which doubles as a natural little bowl and makes presentation effortless. Whether you're putting together a casual lunch or a crowd-pleasing appetizer spread, this one is easy to pull off and genuinely hard to resist.
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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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