Eggless Chicken & Herb Stuffed Avocado Bites
Creamy avocado halves make the perfect edible bowl for a bright, herb-loaded chicken filling that feels like something you'd order at a trendy café. The dressing — built from apple cider vinegar, olive oil, fresh ginger, and turmeric — gives the shredded chicken a punchy, golden coating that's anything but boring. Diced red onion and cucumber add crunch, while parsley, cilantro, and chives keep every bite tasting fresh and vibrant. Because the whole recipe relies on whole-food ingredients with zero binding agents or mayo, it naturally sidesteps the egg concern without any substitutions or workarounds needed. A quick brush of lemon juice keeps the avocado looking gorgeous right up until you serve it. These are impressive enough for a dinner party starter but easy enough to throw together on a weeknight when you want something light and satisfying.
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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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