Peanut Free Chicken & Herb Stuffed Avocado Bites
These stuffed avocado halves are the kind of dish that looks like it came from a trendy café but comes together in minutes with nothing more than a bowl and a whisk. Shredded chicken gets tossed with crisp red onion, cool cucumber, and a trio of fresh herbs — parsley, cilantro, and chives — before being dressed in a bright, golden vinaigrette made with apple cider vinegar, olive oil, ginger, and turmeric. The result is herbaceous, a little tangy, and genuinely satisfying in a way that light food rarely is. A quick brush of lemon juice on the cut avocado keeps everything looking fresh and vibrant right up until serving. Every single ingredient here is naturally free from peanuts and peanut derivatives, so there's no label-scanning or substitution stress involved — just clean, whole-food cooking. These make a stunning appetizer, a no-fuss lunch, or an impressive addition to any spread where you want something that feels a little elevated without a lot of effort.
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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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