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Ave palta
Chicken and avocado roll
Ave palta: Chilean roll filled with shredded chicken in mayonnaise and mashed avocado
ChileanIn Santiago's fuentes de soda and school kiosks, the ave palta is the lunch everyone orders: a soft hallulla or crusty marraqueta roll filled with shredded chicken in mayonnaise (ave mayo) and a thick layer of mashed avocado, palta. Chileans pack it for the office and for long bus journeys. The common mistake is mixing warm chicken with mayonnaise, which turns oily and is a food-safety risk; cool the chicken first. Pack it with an ice pack. Chef's tip: mash the avocado with lemon and salt just before assembling, so it stays green until lunch.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 14 oz chicken breast
- ¾ tsp salt
- 4 tbsp mayonnaise
- 1 tbsp lemon juice
- ¼ tsp black pepper
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Method
0/4 doneStep 1: Put 14 oz chicken breast in a pan with water to cover and ⅜ tsp salt. Bring to a simmer and poach gently for 12–15 minutes, until 165°F in the centre with no pink.
15 minStep 2: Lift out and cool for 10 minutes, then shred finely with two forks. Mix with 4 tbsp mayonnaise and ¼ tsp black pepper.
Step 3: Mash 2 ripe avocados with 1 tbsp lemon juice and the rest of ¾ tsp salt until smooth.
Step 4: Split 4 hallulla or marraqueta rolls, spread the bases thickly with avocado and top with the chicken. Close, wrap and pack with an ice pack; eat the same day.
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 27 g
- Carbs
- 36 g
- Fat
- 24 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ave palta take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of chicken breast?
- Boneless chicken thighs, same weight (a few minutes longer).
- What can I use instead of ripe avocados?
- Mashed peas with lemon juice (for dips).
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