Shellfish Free Chicken & Herb Stuffed Avocado Bites
These stuffed avocado halves are the kind of appetizer that looks impressive on a platter 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 vinaigrette built from apple cider vinegar, olive oil, grated ginger, and turmeric. That golden dressing does a lot of heavy lifting, adding warmth and a subtle earthiness that makes the filling taste anything but plain. A squeeze of lemon juice on the cut avocado keeps everything looking fresh and vibrant right up until serving. Every single ingredient here is straightforward and easy to verify, so there's no second-guessing labels or worrying about hidden seafood derivatives sneaking into your dish. These bites work beautifully as a light lunch, a party starter, or a protein-packed snack — and the creamy avocado against the herby, tangy chicken is genuinely hard to stop eating.
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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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