The Stuffed avocados with chipotle chicken salad (Aguacate relleno de ensalada de pollo)
This recipe could be a great suggestion to use leftover chicken from the day before, to be part of this salad with chipotle and mayonnaise, served on avocado halves. Serve as a canapé or starter dish.
| Yield: 8 servings | Preparation: | Cooking: | Total time: |
The Stuffed Avocados
Ingredients:
* 1 chicken breast
* 4 sprigs green onion
* 1 clove of garlic
* 1 red potato cooked tender, peeled and diced into small squares
* 1/3 cup mayonnaise
* 1 teaspoon chipotle in adobo
* 2 teaspoons chopped parsley
* 2 tablespoons finely chopped red onion
* 1/2 green apple, peeled, seeded and diced
* juice from 1/2 lime
* 1 teaspoon red pepper into small strips
* Salt and pepper to taste
* 4 avocados
Making this recipe:
1) Boil the chicken breast in a pot with water. Add salt to taste, chives and garlic. Simmer for about 20 minutes. Take it out of the pot and let it stand for about 10 minutes.
2) Thoroughly chop the chipotle chile, chop the chicken into small cubes and pour it all into one large bowl. Add diced potatoes, mayonnaise, onion, parsley, red pepper and lemon.
3) Mix, adjust seasoning and let the salad stand in the fridge for 30 minutes.
4) To serve, cut the avocados in halves, remove the pit and some pulp to make more room for the chicken filling.
Serve two generous tablespoons of chicken salad on each half avocado...
* 1 chicken breast
* 4 sprigs green onion
* 1 clove of garlic
* 1 red potato cooked tender, peeled and diced into small squares
* 1/3 cup mayonnaise
* 1 teaspoon chipotle in adobo
* 2 teaspoons chopped parsley
* 2 tablespoons finely chopped red onion
* 1/2 green apple, peeled, seeded and diced
* juice from 1/2 lime
* 1 teaspoon red pepper into small strips
* Salt and pepper to taste
* 4 avocados
Making this recipe:
1) Boil the chicken breast in a pot with water. Add salt to taste, chives and garlic. Simmer for about 20 minutes. Take it out of the pot and let it stand for about 10 minutes.
2) Thoroughly chop the chipotle chile, chop the chicken into small cubes and pour it all into one large bowl. Add diced potatoes, mayonnaise, onion, parsley, red pepper and lemon.
3) Mix, adjust seasoning and let the salad stand in the fridge for 30 minutes.
4) To serve, cut the avocados in halves, remove the pit and some pulp to make more room for the chicken filling.
Serve two generous tablespoons of chicken salad on each half avocado...
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