Palta Reina is a popular Chilean starter with peeled avocado stuffed with chicken salad.
Chilean, Latin American
(ripe but firm)
canned roasted red bell pepper
, drained and finely chopped
A few leaves lettuce
, chopped, and seasoned with vinaigrette
Peel the avocados and cut them lengthwise to obtain 2 equal halves.
Then remove the core. Sprinkle with lemon juice and season with salt. Set aside.
Preheat the oven to 460 F.
Season the chicken thighs with salt and pepper. Then bake for about 20 minutes.
Once cooked, cut the chicken into small pieces. Mix with the red bell pepper and half of the mayonnaise.
Fill each avocado half with the rest of the mayonnaise, a strip of fresh red bell pepper and an olive cut in half.
In a dish, arrange each avocado on a bed of shredded lettuce leaves.