📍 Where this dish comes from: Barranco, Lima · Puente de los Suspiros
Discover the history of this region →
Discover the history of this region →
A classic Peruvian starter turned satisfying side: ripe avocado halves filled with a creamy chicken salad brightened with lime and cilantro.
What You’ll Need
Servings: 4 servings
Calories: 340kcal
Ingredients
- 2 large ripe avocados halved and pitted
- 1 tbsp lime juice
- 1 1/2 cups cooked chicken breast shredded
- 1/4 cup mayonnaise
- 1 celery stalk finely diced
- 2 tbsp red onion finely diced
- 2 tbsp fresh cilantro chopped
- Sea salt and black pepper
- Cherry tomatoes, for garnish
Instructions
- Scoop a little extra avocado from the center of each half to make room for filling; brush the exposed flesh with lime juice.
- Mix the shredded chicken, mayonnaise, celery, red onion, and cilantro. Season with salt and pepper.
- Mound the chicken salad into the avocado halves.
- Garnish with cherry tomatoes and a little extra cilantro.
Nutrition
Serving: 1serving | Calories: 340kcal | Protein: 18g | Fat: 26g | Fiber: 6g
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Health Benefits
- Avocado provides healthy fats in place of a starchy base, and the chicken salad filling is naturally low-carb.