Eosinophilic Esophagitis Friendly Chicken & Herb Stuffed Avocado Bites
Creamy avocado halves make the perfect edible bowl for a bright, herb-packed chicken filling that comes together with just a bowl and a whisk. The dressing leans on apple cider vinegar, olive oil, fresh ginger, and turmeric — simple pantry staples that deliver real depth without relying on any of the common trigger ingredients that make eating out or grabbing something pre-made so stressful. Shredded chicken breast keeps the protein lean and easy to manage, while cucumber and red onion add a satisfying crunch that feels fresh rather than heavy. The lemon juice brushed onto the avocado isn't just a pretty detail — it keeps everything looking vibrant from prep to plate. Parsley, cilantro, and chives layer in brightness without overwhelming the dish, and the whole thing comes together in minutes once your chicken is cooked. It's the kind of recipe that proves eating with a restricted ingredient list doesn't have to mean sacrificing flavor or excitement at the table.
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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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