Ingredients
- 2 large ripe avocados
- 250 g cooked chicken breast, shredded
- 1 carrot, cooked and diced
- 50 g cooked peas
- 4 tablespoons mayonnaise
- Juice of 1 lime
- Salt and pepper
- Lettuce to serve
Step-by-step
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- Mix the chicken, carrot and peas in a bowl.
- Add the mayonnaise, salt, pepper and a bit of lime; combine well.
- Cut the avocados in half and remove the pit.
- Sprinkle the flesh with lime so it doesn't oxidize.
- Fill each half with the chicken salad.
- Serve over a bed of lettuce.
Tips
- Use firm but ripe avocados so they hold their shape.
- Prepare the filling right before serving.
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