Mediterranean Stuffed Avocado Recipe With Mouth-watering Chicken Salad (Palta Reina) Mediterranean Diet Recipes Chicken Recipes Lunch Salads

This fancy avocado stuffed with mouth-watering chicken salad, called palta reina, is a famous starter dish in Chile. Why not celebrate life with a beautiful lunch or dinner including these fancy Mediterranean avocados that elevate any meal to a special occasion? 

Here is my interpretation of the avocado and chicken salad recipe, which is lower in fat. The easy recipe is made with avocados, chicken breast, plain Greek yogurt, stone-ground Dijon mustard, dried tarragon, dried cranberries (optional), chopped red pepper or tomato (your choice), slivered almonds, fresh parsley and hard-boiled eggs. The chicken salad is spooned into the avocado halves and served on a bed of lettuce. Add some black olives for a little saltiness and color, if desired. 

Pro Tip: You can make this palta reina recipe a day in advance and assembled right before serving time.

Cuisine: Chilean
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2 to 4

Ingredients

• 2 large avocadoes
• 2 chicken breasts
• 1/2 cup plain Greek yogurt
• 2 teaspoons stone-ground Dijon mustard
• 1 teaspoon dried tarragon
• 2 tablespoons dried cranberries, coarsely chopped (optional)
• 1/3 chopped red pepper or chopped tomato
• 2 tablespoons slivered almonds
• 1/4 bunch fresh parsley, chopped fine
• 2 hardboiled eggs, halved or quartered
• black olives, for garnish (optional)
• lettuce leaves, for plating (optional)

Here is how to make it:

1. Preheat your oven's broiler. Season the chicken with salt and pepper on both sides. Place the chicken on a foil-lined baking sheet and broil it on the first side for 8 to 10 minutes. Turn it over and continue cooking until internal temperature reaches 165 degrees F. Remove, cool, cut into cubes and place in the refrigerator to cool. It can be made a day ahead.
2. While the chicken is in the oven, prepare the sauce by mixing the yogurt, mustard, salt, pepper, tarragon and parsley in a small bowl. When the chicken is cool, add it to the yogurt sauce. Add the chopped cranberries, if using, tomatoes or red pepper, almonds and half of the parsley. Stir to combine. Season to taste with salt and pepper, if needed.
3. Slice the avocado in half and take out the pit. Divide the chicken salad mixture between the halves. Serve on a bed of lettuce and garnish with hard-boiled eggs and black olives.

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