Palta a la reina, a classic elegant starter from Peru, is made by folding poached, shredded chicken into a creamy mayonnaise mixture and piling it into avocado halves. Served cold and easy to prepare ahead, it works equally well at a dinner party or packed for lunch.
Simmer the chicken breast in salted water for 20 minutes, then once cool enough to handle, shred it very finely. The finer the shred, the smoother the filling.
Mix the shredded chicken thoroughly with the mayonnaise, mustard, corn, carrot, salt and pepper in a bowl; the mixture should be spreadable but not runny.
Halve the avocados and remove the pits, then brush the cut surfaces with lime juice to stop them browning.
Spoon the chicken filling neatly into the avocado halves, scatter over the parsley and serve chilled.
Halve the avocados right before filling and brush the cut side with lime juice, or they will darken quickly. Shredding the chicken very finely helps the filling sit neatly inside the avocado shell without spilling. Allergens: contains egg (mayonnaise).
Replacing part of the mayonnaise with strained yoghurt makes the filling lighter but less creamy; for a dinner party the classic ratio is recommended.
Admin DadaGastro · verified in test kitchenDoğum günü sofrası için yaptım, hem güzel göründü hem de porsiyon başına doyurucuydu. Herkes ikinci avokadoyu istedi.
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