Peach Salad
Chicken Stuffed Avocados
| By : |
| Servings |
4 Servings
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Ingredients
To parboil the chicken:
- 2 cups (½ liter) water
- ½ chicken breast
- ½ tbsp salt
For the mayonnaise:
- 1 egg
- ½ cup oil
- Salt and pepper to taste
- Drops of lemon
- 1 tsp mustard
For the filling:
- ¼ cup cooked peas
- 1 cooked carrot, diced
- mayonnaise
- Salt and pepper to taste
- Juice of one lemon
Ingredients
To parboil the chicken:
For the mayonnaise:
For the filling:
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Instructions
- Place the stainless steel inner pot inside the Instant Pot® and add the water, chicken, and salt. Close and lock the Instant Pot® lid, making sure the steam release handle is turned to Sealing. Press Soup/Broth and set time to 8 Minutes.
- When the time is up, release the steam (by turning the handle). Once all the pressure has been released, open the lid, remove the chicken, shred, and set aside.
- For the mayonnaise, blend the egg on the lowest speed, add the oil in a steady stream, and add the rest of the ingredients. Set aside.
- For the filling, mix all the ingredients together. Set aside.
- Cut the avocados in half and bathe in lemon to avoid browning.
- Place the avocados on a plate, stuff with the filling, and garnish with lemon slices.
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