Mushroom Free Chicken & Herb Stuffed Avocado Bites

Total time15 min

Prep time15 min

Cook time0 min

4.9

(13)

Mushroom Free Chicken & Herb Stuffed Avocado Bites

These stuffed avocado halves are the kind of appetizer that looks impressive but comes together with almost no effort. Shredded chicken gets tossed with crisp red onion, cool cucumber, and a trio of fresh herbs — parsley, cilantro, and chives — then dressed in a bright, tangy vinaigrette built on apple cider vinegar, olive oil, grated ginger, and turmeric. The result is a filling that's herby, a little zesty, and just bold enough to hold its own against the creamy richness of the avocado. A quick brush of lemon juice keeps the cut surfaces looking fresh, which matters when you're serving these at a gathering. For anyone navigating a mushroom-free lifestyle, this recipe is naturally in the clear — every ingredient is clean and straightforward, with no hidden fungi lurking in sauces or seasoning blends. Serve them straight from the kitchen while the avocado is at its creamiest and the herbs are still vibrant.

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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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