PALTA RELLENA DE POLLO DELICIOSO

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a lower-calorie protein alternative

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more budget-friendly

hard-boiled eggs

🥗Healthier: avocado

💰Cheaper: none

Avocado can add creaminess without eggs

Start by greeting the audience and introducing the recipe for palta rellena.

Mention that the recipe will serve four portions and that you can adjust the number of avocados based on your needs.

Prepare the ingredients: cooked chicken breast, tomato, hard-boiled egg, parsley, lime, raw peas, raw carrots, and corn kernels.

Boil water in a small pot and add the diced carrots, peas, and corn kernels to blanch them for 5 to 7 minutes.

After 7 minutes, check the vegetables and drain them, then immediately place them in cold water to retain their color.

Once the vegetables are cool, shred the cooked chicken and mix it with the blanched vegetables in a bowl.

Add a few drops of lime juice and a little salt to the mixture, adjusting to taste, since the mayonnaise will also add salt.

Add black pepper to taste, then incorporate mayonnaise to the mixture, adjusting the amount based on personal preference.

Cut the avocado in half and remove the pit, then carefully peel the avocado halves.

Make a small incision on the bottom of the avocado halves to prevent them from rolling.

Chop the leftover avocado flesh and add it to the filling mixture.

Prepare a plate with lettuce leaves and arrange the avocado halves on top.

Fill the avocado halves with the chicken and vegetable mixture, packing it in gently.

Decorate the plate with slices of tomato, hard-boiled egg, and parsley, and drizzle with lime juice to prevent oxidation of the avocado.

Spice Level:

Dietary