Stuffed Plantains and Nopalito Salad

Representing three regions of Latin America, this recipe combines Puerto Rican plantains, a Venezuelan chicken filling and serves a traditional Mexican salad alongside.

For the stuffed plantains:

1 packet GOYA® Powdered Chicken Bouillon

1 boneless, skinless chicken breast (about 1/2 lb.)

1/2 avocado, finely chopped (about 1/4 cup)

1/4 cup GOYA® Mayonnaise

1/2 small yellow onion, finely chopped (about 1/4 cup)

2 tbsp. GOYA® Guacamole, thawed

1/2 tsp. GOYA® Minced Garlic

1/2 tsp. finely chopped fresh cilantro

, to taste

1 box (12 oz.) GOYA® Fried Plantain Cups, cooked according to package directions

For the nopalito salad:

1 jar (30 oz.) GOYA® Nopalitos, drained and rinsed

2 medium tomatoes, finely chopped (about 2 cups)

1/4 lb. white cheese, crumbled

1/4 cup finely chopped fresh cilantro

1/2 small yellow onion, finely chopped (about 1/4 cup)

1/4 cup GOYA® Lemon Juice

2 GOYA® Serrano Peppers, finely chopped

2 tbsp. GOYA® Red Wine Vinegar

1 tbsp. GOYA® Salsita Habanero

1.	In a medium saucepan over medium-high heat, bring 4 cups water to a boil. Add bouillon, stirring until dissolved. Reduce heat to medium low. Add chicken and cook until tender and cooked-thorough, about 20 minutes; transfer to plate and refrigerate until cold. Shred chicken.
2.	In a medium bowl, stir together the avocado, mayonnaise, onions, guacamole, garlic, cilantro and shredded chicken. Season with adobo; cover and transfer to refrigerator to chill.
3.	Meanwhile, in a medium bowl, mix together the nopalitos, tomatoes, cheese, cilantro, onion, lemon juice, peppers, vinegar and salsita until combined.
4.	Divide shredded chicken salad (reina pepida) evenly among hot plantain cups. Serve with nopalito salad.