A classic at Peru’s elegant appetizer tables, palta a la reina is made by mixing boiled, shredded chicken with a creamy mayonnaise filling and spooning it into avocado halves. Served cold and easy to prepare ahead, it works well for entertaining or a lunchbox.
Bring the chicken breast to a boil in salted water and simmer for 20 minutes. Once cool enough to handle, shred it very finely; the finer the shreds, the smoother the filling.
Mix the shredded chicken thoroughly in a bowl with the mayonnaise, mustard, corn, carrot, salt, and black pepper. The filling should be spreadable but not runny.
Halve the avocados and remove the pits. Brush the cut surfaces with lemon juice to keep them from browning.
Spoon the chicken filling neatly into the avocado halves, sprinkle with parsley, and serve cold.
Halve the avocados and brush the cut surfaces with lemon juice just before filling to keep them from browning. Shred the chicken very finely so the filling stays in the avocado shells. Allergen: contains egg (mayonnaise).
Doğum günü sofrası için yaptım, hem güzel göründü hem de porsiyon başına doyurucuydu. Herkes ikinci avokadoyu istedi.
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