Paleo Chicken & Herb Stuffed Avocado Bites
These stuffed avocado halves are the kind of dish that looks like it took serious effort but comes together with just a bowl and a whisk. Shredded chicken gets tossed with crisp cucumber, red onion, and a trio of fresh herbs — parsley, cilantro, and chives — before being dressed in a bright apple cider vinegar and olive oil vinaigrette spiked with ginger and turmeric. That dressing is the real secret: it's tangy, a little earthy, and ties every element together without relying on anything processed or off-limits. The avocado acts as both vessel and ingredient, adding creamy richness that balances the zippy dressing beautifully. A quick brush of lemon juice keeps the cut surfaces looking fresh, which matters when you're serving something this pretty. Every ingredient here is whole, clean, and grain-free, so there's no need to audit labels or swap anything out — it just works. Serve these straight from the fridge on a warm day and watch them disappear 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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