Recipes - Lunch

Avocado stuffed with chicken mayonnaise


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1 skinless chicken breast fillet

1 small carrot

1 celery stick

½ small leek

2 tblsp of mayonnaise

2 ripe Hass avocados

2 olives, pitted and sliced to garnish

Red bell pepper, cut into strips to garnish
Salt, to taste



Preparation time

20 minutes

Cooking time

30 minutes


  1. Place the whole chicken breast in a pan with 1 litre of water, the carrot, leek, celery and a pinch of salt. Bring to the boil, reduce the heat and simmer for 30 minutes.
  2. Remove the chicken from the stock and let it cool, then shred the meat finely, either with your fingers or with two forks, into a bowl and mix it with the mayonnaise.
  3. Halve the avocados, remove the stones and peel them. Remove a small slice from the bottom of each half to stop it rolling around on the plate.
  4. Place an avocado half on individual serving plates. Season with salt and stuff with the chicken mixture. Garnish each avocado half with olives and strips of red pepper and serve immediately.

(c) 2012 ProHass and Chilean Hass Avocados Association