📝 About This Recipe
Palta a la Reina, or 'The Queen’s Avocado,' is a beloved Peruvian classic that exemplifies the elegance of Lima's criollo cuisine. This starter features buttery, ripe Hass avocados cradling a delicate, creamy chicken salad enriched with vibrant vegetables and a hint of lime. It is a refreshing, sophisticated dish that perfectly balances the richness of the fruit with a bright, savory filling.
🥗 Ingredients
The Chicken Base
- 1 large Chicken breast (boneless and skinless)
- 1 piece Celery stalk (halved for poaching)
- 1 teaspoon Salt (for poaching water)
The Salad Filling
- 1/2 cup Mayonnaise (high quality or homemade)
- 1/2 cup Carrots (peeled and finely diced)
- 1/2 cup Green peas (fresh or frozen)
- 1/2 cup Corn kernels (preferably Peruvian choclo or sweet corn)
- 1 tablespoon Lime juice (freshly squeezed)
- 2 tablespoons Yellow onion (very finely minced)
- to taste Salt and Black Pepper (freshly cracked)
The Avocado & Assembly
- 2 large Hass Avocados (perfectly ripe but firm)
- 1 teaspoon Lime juice (to prevent oxidation)
For Garnish
- 2 pieces Hard-boiled eggs (quartered)
- 4 pieces Black botija olives (pitted and halved)
- 4 large leaves Butter lettuce (washed and dried)
- 1 sprig Fresh parsley (finely chopped)
- 1 small piece Red bell pepper (cut into thin strips for color)
👨🍳 Instructions
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1
Place the chicken breast in a small pot with enough water to cover it. Add the celery stalk and a teaspoon of salt. Bring to a gentle simmer over medium heat.
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2
Cook the chicken for about 15-20 minutes until fully cooked through. Remove from the liquid and let it cool completely before shredding or dicing into small cubes.
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3
While the chicken cooks, prepare the vegetables. Boil the diced carrots, peas, and corn in salted water for 5-7 minutes until tender but still holding their shape. Drain and plunge into ice water to stop the cooking and preserve the color.
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4
In a medium mixing bowl, combine the cooled chicken, drained vegetables, and the finely minced onion.
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5
Fold in the mayonnaise and one tablespoon of lime juice. Stir gently until all ingredients are evenly coated in the creamy dressing.
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6
Season the chicken salad with salt and freshly cracked black pepper to taste. Refrigerate the mixture for at least 15 minutes to allow the flavors to meld.
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7
Prepare the avocados just before serving to ensure they stay bright green. Slice them in half lengthwise and remove the pits.
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8
Carefully peel the skin off each avocado half, keeping the flesh intact. If the hole from the pit is very small, you can use a spoon to slightly enlarge it to hold more filling.
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9
Lightly brush the avocado halves with a little lime juice and sprinkle with a pinch of salt.
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10
Place a leaf of butter lettuce on each of the four serving plates as a decorative base.
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11
Set one avocado half on top of each lettuce leaf, hole-side up.
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12
Generously mound the chicken salad into the center of each avocado, allowing it to spill over slightly for an abundant look.
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13
Garnish each plate with two quarters of hard-boiled egg, two olive halves, and a few strips of red bell pepper.
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14
Finish with a sprinkle of chopped parsley and serve immediately while chilled.
💡 Chef's Tips
Choose avocados that yield slightly to gentle pressure; if they are too soft, they won't hold the weight of the salad. For the best texture, ensure your chicken and boiled vegetables are completely cold before mixing with the mayonnaise to prevent it from thinning out. If you want a traditional 'Limeño' touch, add a teaspoon of yellow chili paste (Ají Amarillo) to the chicken salad for a subtle, fruity heat. Always use high-quality mayonnaise; a squeeze of extra lime into store-bought mayo can give it that 'homemade' brightness. To keep the dish looking professional, use a small ice cream scoop to portion the chicken salad onto the avocados.
🍽️ Serving Suggestions
Pair this with a crisp, chilled glass of Sauvignon Blanc or a traditional Peruvian Chicha Morada. Serve as a light lunch on its own or as a formal starter before a main course like Lomo Saltado. Accompany with a side of 'Salsa Criolla' (marinated red onions) for an extra acidic punch. Provide extra lime wedges on the side for guests who enjoy a more citrus-forward profile. This dish pairs beautifully with a side of crispy salted crackers or toasted baguette slices.