Xanthan Gum 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 generous handful of fresh herbs before being dressed in a bright, tangy vinaigrette built from apple cider vinegar, olive oil, ginger, and turmeric. The result is a filling that's bold, fresh, and just a little earthy — and it sits perfectly in the creamy avocado cup like it was always meant to be there. For anyone navigating thickener-heavy packaged foods or store-bought dressings that sneak in stabilizers, this recipe is a breath of fresh air — every single ingredient is whole and straightforward. A squeeze of lemon on the cut avocado keeps everything looking vibrant right up until you serve it. These work beautifully as a light lunch, a starter, or even a crowd-pleasing party bite that disappears 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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