Palta Rellena, or "stuffed avocado" in Spanish, is a classic Peruvian dish that I can remember eating since childhood. Generally however, from what I can remember the chicken salad was always a quizzical mix of chicken, mayonnaise and that bag of mixed vegetables you find in the frozen aisle at the grocery store (you know the one, with the peas, corn and little cubes of carrot). Now that didn't make it any less delicious, but when John made a rotisserie chicken the other night I was inspired to create a contemporary version of this Peruvian classic with the leftovers. Chicken salad is one of our favorite things to make with a leftover chicken; we've also been loving polenta bowls with a hodgepodge of sauteed vegetables and sliced chicken, but that's a whole other blog post.
I love the idea of eating chicken salad in something other than a sandwich, it just keeps things exciting and new. And it's perfect if you're trying to limit your carb intake because the avocado makes it feel decadent.
For this chicken salad I included currants, toasted almonds and a sprinkling of parsley for color, but I have also made this dish with a Southwestern twist using black beans, corn, roasted pepper and cilantro. And I just love a chicken salad with dill, fennel and citrus...the possibilities are endless!
serves 2
Ingredients
1 cup cooked chicken breast, chopped
1 small shallot, diced
1 stalk celery, diced2 tbsp dried currants
2 tbsp sliced almond, toasted
1 tbsp parsley, chopped
1/4 mayonnaise
1 tbsp balsamic vinegar
salt & pepper
2 ripe avocados, halved, pitted and skins removed
Instructions
1. To make the chicken salad, combine chicken, shallot, celery, currants, toasted almond, parsley, mayonnaise and blasamic vinegar in a bowl and mix until ingredients are evenly coated. Season with salt and pepper.
2. Scoop chicken salad into avocado halves. Garnish with additional parsley and serve.
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