A Taste From the Melting Pot

Chile: Palta Reina

Recipe courtesy Veronica Duff

1 ripe avocado
juice of 1/2 lemon
1 whole chicken breast, boiled in water
1 cup mayonnaise
1 head lettuce

Peel the avocados, cut into halves lengthwise, and remove the pits. Sprinkle each half with a little lemon juice and salt.

Discard the skin and the bones of the chicken and peel the meat off in strips with a fork.  In a bowl, combine the chicken with mayonnaise (add salt and black pepper to taste).

Decorate 4 plates with lettuce shreds and put avocado half on top. Fill the avocado halves with the chicken mixture and garnish with a few additional lettuce shreds.

Serves: 4