Nitrate & Nitrite 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 breast gets tossed with crisp cucumber, red onion, and a generous handful of fresh herbs — parsley, cilantro, and chives — before being dressed in a bright, tangy vinaigrette of apple cider vinegar, olive oil, ginger, and turmeric. Every single ingredient here is whole and unprocessed, which matters when you're avoiding the cured meats and packaged deli proteins that so often sneak preservatives into otherwise clean meals. The lemon juice brushed over the avocado keeps everything looking fresh and vibrant right up until serving. That golden turmeric dressing ties the whole filling together with a warm, earthy depth that plays beautifully against the cool, creamy avocado. Serve them as a light lunch, a starter, or a crowd-pleasing appetizer — they disappear fast either way.
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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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