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The starter, Light and fresh

Chicken and avocado verrine

This chicken and avocado verrine is a fresh layered starter with shredded chicken, creamy avocado, and grapefruit, serving 6. It takes 30 minutes of active work and is made in the morning for the evening, with only the assembly left to do right before guests arrive. It's easy to make, costs €2.60 per person, and succeeds when the avocado keeps its color until serving.

Shredded chicken, creamy avocado, and grapefruit layered in a glass, served well chilled as a starter.

Chicken and avocado verrine
For
6 people
Work
30 min
Total time
40 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€2.60
Calories per person
280 kcalcalculated by Kiloach, your weight coach

This verrine plays on contrast, with shredded chicken mixed into tangy fromage blanc, creamy avocado mash, and the sharp juiciness of pink grapefruit segments. Lime and cilantro add a fresh note that wakes up the palate without weighing down the meal. It's a light starter, built to come before a richer main course.

It fits naturally into a spring or summer dinner with friends, when you want a starter you can prep calmly in the morning. Kids tend to like it too, since the chicken and avocado are mild and familiar. Serve it in individual glasses for a polished dinner, or in small bowls if you're hosting a bigger group.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 4 steps, 25 min
  3. Before the guests arrive 1 step, 15 min
  4. When it's time to serve 1 step

In the morning, poach and shred the chicken, make the avocado mash and press plastic wrap onto it, and drain the grapefruit segments. Right before guests arrive, layer the verrines with chicken, avocado, and grapefruit, then keep them in the fridge. At serving time, sprinkle with fresh cilantro and serve right away.

The ingredients

6 people

Butcher

  • Chicken breasts 3

Fruits and vegetables

  • Ripe avocados 3
  • Pink grapefruit 2
  • Lime 2
  • Red onion 0.5
  • Fresh cilantro 0.5 bunch

Dairy

  • Fromage blanc 125 g

Pantry

  • Saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Drop the chicken breasts into gently simmering salted water, let them poach over low heat, then shred them once cooled. 25 min

    Turn off the heat after ten minutes and leave the chicken in the water, it keeps cooking gently and stays tender.

  2. Mix the chicken with the fromage blanc, the juice of one lime, the chopped red onion, and the chopped cilantro, season with salt and pepper.

    Taste before adding salt, the fromage blanc and lime already bring plenty of flavor.

  3. Mash the avocados with a fork and the juice of the second lime, season lightly with salt, then press plastic wrap directly onto the surface.

    Keep a pit in the mash while it waits, this slows down browning a little.

  4. Peel the grapefruits down to the flesh, remove the segments, and cut them into small pieces.

    Drain them well on paper towels, otherwise the juice soaks into the other layers in the glass.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Layer the verrines with avocado, grapefruit, and chicken, then keep them in the refrigerator. 15 min

    Pipe each layer using a piping bag or a cut corner of a plastic bag, the sides of the glass stay clean.

When it's time to serveThe final touches, right in front of your guests.

  1. Sprinkle with a few cilantro leaves and serve the verrines well chilled.

    A pinch of Espelette pepper on top adds a subtle touch of warmth.

Our tips to get it right

  • Pick avocados that are ripe but still firm, they mash well without turning watery and hold their layer in the glass.
  • Segment the grapefruit over a bowl to catch the juice, then stir a spoonful into the avocado mash for extra brightness.
  • Assemble the verrines in clear, straight sided glasses, the layers show better and look appealing before anyone even takes a bite.

The variations

  • Swap the chicken for peeled, pre-cooked shrimp, it saves time and makes the starter taste even fresher.
  • For a vegetarian version, replace the chicken with chickpeas mashed with a fork and a pinch of cumin.
  • For kids, skip the grapefruit, which can surprise them, and add small cucumber cubes instead.

What to serve it with

  • Small grilled toasts
  • Grilled fish as the main course
  • A glass of homemade iced tea

Storage

Assembled verrines keep up to 24 hours in the refrigerator, with plastic wrap pressed directly on the avocado to prevent browning. They don't freeze well, the shredded chicken and avocado would lose their texture. Serve them straight from the fridge, no reheating needed.

Questions about this recipe

Can I use something other than fromage blanc?

Greek yogurt or a light sour cream both work, giving a slightly thicker texture. Avoid very runny fromage blanc, it would make the chicken mixture watery.

How do I keep the avocado from browning before serving?

Press plastic wrap directly onto the avocado mash, leaving no air between the wrap and the mixture. The lime juice also helps slow down browning.

Can I use leftover cooked chicken, like from a roast?

Yes, it's actually a great way to use leftover roast chicken. Just shred it and mix it with the fromage blanc as described.

What kind of glass should I serve this in?

A small, straight, clear glass, about four inches tall, shows off the layers nicely. One glass per person is enough, since this is a starter, not a main.

Can a chicken and avocado verrine be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the same day, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a chicken and avocado verrine?

Allow 40 min in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a chicken and avocado verrine?

About 280 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a chicken and avocado verrine cost?

About €2.60 per person, that's €15.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

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