High Fructose Corn Syrup Free Chicken & Herb Stuffed Avocado Bites
These stuffed avocado halves are the kind of dish that looks impressive on a plate but comes together with almost no effort. Shredded chicken gets tossed with crisp red onion, cool cucumber, and a trio of fresh herbs, then dressed in a bright apple cider vinegar and olive oil vinaigrette spiked with ginger and turmeric. The result is a filling that's bold, fresh, and layered with flavor before it even hits the avocado. Avoiding high fructose corn syrup can be trickier than it sounds — it hides in bottled dressings, condiments, and pre-marinated proteins that seem totally innocent. This recipe sidesteps all of that by building every component from scratch with whole, recognizable ingredients. There's no store-bought sauce or shortcut that could sneak in unwanted sweeteners. A squeeze of lemon on the cut avocado keeps everything looking vibrant, and the whole thing is best served right away so the avocado stays creamy and the herbs stay perky. It works beautifully as a light lunch, a starter, or a crowd-pleasing appetizer that disappears fast.
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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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