Peruvian Palta a la Reina Style

Ingredients

• 2 units Large ripe Hass avocados
• 1.5 cups Shredded cooked chicken breast
• 0.5 cup Mayonnaise
• 1 tablespoon Aji Amarillo paste
• 2 tablespoons Fresh lime juice
• 0.25 cup Finely diced red onion
• 0.25 cup Cooked green peas
• 0.25 cup Small diced cooked carrots
• 1 unit Hard-boiled egg, sliced
• 4 units Black olives (Botija style)(optional)
• 1 pinch Salt and black pepper

Instructions

1. 1

   In a medium mixing bowl, combine the shredded chicken breast with the mayonnaise and Aji Amarillo paste.

2. 2

   Gently fold in the diced carrots, green peas, and red onion until the mixture is evenly coated.

3. 3

   Add one tablespoon of lime juice to the chicken mixture and season with salt and pepper to taste.

4. 4

   Cut the avocados in half lengthwise, remove the pits, and carefully peel off the skin while keeping the halves intact.

5. 5

   Brush the remaining lime juice over the hollowed-out avocado halves to prevent browning.

6. 6

   Place each avocado half on a bed of lettuce or a serving plate and fill the center generously with the chicken salad mixture.

7. 7

   Garnish the top of each stuffed avocado with a slice of hard-boiled egg and a Botija olive.

8. 8

   Serve immediately at room temperature or slightly chilled for the best texture.