Palta Reina
A refreshing and elegant appetizer, Palta Reina features ripe avocados stuffed with a creamy chicken salad. It's a light yet satisfying dish often served as a starter or a light lunch.
🧂 Ingredients
- 2 large Ripe avocados
- 1 cup Cooked chicken breast(shredded or finely diced)
- 0.5 cup Mayonnaise
- 2 tbsp Red onion(finely chopped)
- 1 stalk Celery stalk(finely chopped)
- 1 tbsp Lemon juice
- 0.5 tsp Salt
- 0.25 tsp Black pepper(freshly ground)
- 2 tbsp Parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Halve the avocados lengthwise and remove the pits. Gently scoop out some of the flesh from each half to create a larger cavity for the filling, being careful not to pierce the skin. Dice the scooped-out avocado flesh and set aside.
💡 Tip: Use a spoon to carefully scoop out the avocado flesh. - 2
In a medium bowl, combine the shredded chicken, mayonnaise, chopped red onion, chopped celery, and the diced avocado flesh.
💡 Tip: Ensure the chicken is finely diced or shredded for a better texture. - 3
Add the lemon juice, salt, and pepper to the chicken mixture. Stir well to combine all ingredients.
💡 Tip: Taste and adjust seasoning as needed. - 4
Spoon the chicken salad mixture generously into the hollowed-out avocado halves.
💡 Tip: Fill the avocados generously, mounding the salad slightly. - 5
Garnish with chopped fresh parsley before serving.
💡 Tip: Serve immediately to prevent avocados from browning.
💡 Pro Tips
- ✓Choose avocados that are ripe but firm to the touch.
- ✓For a lighter version, use Greek yogurt instead of mayonnaise.
- ✓Add other ingredients like chopped hard-boiled eggs, capers, or a pinch of curry powder to the chicken salad for extra flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Stuff with tuna salad instead of chicken.
- Add a sprinkle of paprika or a drizzle of sriracha for a spicy kick.
- Serve on a bed of lettuce with a side of crackers or toast.