Avocados Stuffed Chicken Salad
350 gr. chicken breast
1 potato, chopped into cubes
1 carrot, chopped into cubes
1 clove garlic
1 tablespoon parsley
1 apple, chopped into cubes
12 black olives
1 can of asparagus tip
Salt and pepper to taste
6 tablespoons olive oil
2 tablespoons sherry vinegar
Wash the chicken breast, and put to cook in salted water over low heat for 20 minutes.
Add, potatoes and carrots, and cook for another 20 minutes.
Drain well and put all the vegetables in a bowl.
Dice chicken breast and set aside.
Cut the avocados in half and remove the stone carefully.
Scoop out a bit of the avocado to make a better size hole to place chicken salad in.
Mash the bit of avocado you scooped out and add to diced chicken, seasonings and vegetables.
Sprinkle the avocado with lemon juice, and fill with chicken and vegetables salad.
You can also add any other seasoning of your choice.
Recipe adapted from cocinafacildehoy.blogspot.com
29 de septiembre de 2016
Posted by Brenda A. Ysaguirre at 3:00