Macadamia Free Chicken & Herb Stuffed Avocado Bites
Creamy avocado halves make the perfect edible bowl for a bright, herby chicken filling that's as satisfying as it is fresh. The dressing — built from apple cider vinegar, olive oil, grated ginger, and turmeric — gives every bite a warm, golden depth that feels anything but ordinary. Shredded chicken gets tossed with red onion, cucumber, parsley, cilantro, and chives until it's fully coated and packed with flavor, then piled generously into each avocado half. A quick brush of lemon juice keeps the avocado looking vibrant right up until serving, which makes this just as impressive for guests as it is for a weeknight dinner. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of macadamias and other nuts — every ingredient is straightforward and easy to verify. No cooking required beyond the chicken, so assembly is fast and the result is genuinely stunning on the plate.
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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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