Peruvian-Inspired Chicken Salad Stuffed Avocado
This stuffed avocado recipe is so flavorful and extremely addictive. It’s perfect for lunch or an easy, delicious dinner. Serve with plantain chips and you’re all set!
Ingredients
- 2 Ripe Avocados
- 2 Chicken Breasts
- 1/4 cup Mayonnaise
- 2 oz. Cotija Cheese, crumbled
- 2 tbsp. Aji Amarillo Paste
- 1/2 Lime, juiced
- 2 tbsp. Chopped Cilantro
- 1 Garlic Clove, minced
- 2 tbsp. Minced Red Onion
- 1/4 tsp. Salt, or more to taste
- Green Lettuce Leaves, optional for serving
- Plantain Chips, for serving / dipping
Instructions
- Poach the chicken and then shred. Set aside to slightly cool.
- In a large bowl, mix the chicken, mayonnaise, Cotija cheese, Aji Amarillo Paste, lime juice, cilantro, garlic, red onion, and salt. Place in the refrigerator, covered, for at least 20 minutes to allow flavors to merry.
- When you’re ready to serve: slice the avocados in half, remove the seed, and carefully separate the flesh from the peel. If desired, you can season the flesh parts with lime juice and salt.
- Evenly fill the center of each avocado half with the Peruvian chicken salad. Serve immediately over lettuce leaves for decor and plantain chips for dipping.