Chicken-Stuffed Peruvian Avocado


In a medium pot, simmer the chicken and onion in lightly salted water until the chicken is cooked. Remove the chicken, cool for 5 minutes, and shred into a medium bowl. Discard the onion. In a large bowl, place the chicken and refrigerate for 1 hour or until chilled.

Add the potatoes, carrot, peas, parsley, and mayonnaise to the chicken and mix gently to combine. Season with salt and pepper to taste and set aside.

Fill each avocado half with the chicken mixture and serve.




1 medium boneless, skinless chicken breast, approximately 6 ounces
1 medium onion, roughly chopped
2 medium potatoes, boiled, peeled, diced, and cooled
1 small carrot, peeled, diced, cooked, and cooled ½ cup peas, cooked and cooled
2 tablespoons parsley, rinsed and finely chopped
1 cup mayonnaise Salt and pepper
3 Peruvian avocados, halved, pitted, and peeled