Walnut 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 gets tossed with crisp red onion, cool cucumber, and a trio of fresh herbs — parsley, cilantro, and chives — before being dressed in a bright, tangy vinaigrette built from apple cider vinegar, olive oil, ginger, and turmeric. That golden dressing does a lot of heavy lifting, adding warmth and depth without any heat, and it coats every bite of chicken beautifully. The lemon juice brushed over the avocado keeps everything looking fresh and vibrant right up until serving. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of walnuts and relies entirely on whole, easy-to-verify ingredients — no hidden surprises lurking in a sauce or spice blend. Serve these straight from the fridge on a warm day and they feel almost luxurious, the creamy avocado playing perfectly against the herby, tangy filling.
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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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