Arepas Filled With Avocado Chicken Salad (Reina Pepiada)
Delicious Venezuelan Arepas filled with the best avocado chicken salad. Perfect for a quick lunch and dinner! Use it in sandwiches, arepas or by itself! Yum
Servings 8 arepas
Calories 315kcal
Ingredients
For Arepas
- 2 Cups P.A.N Cornmeal
- 2 1/2 Cups Water
- 1 Teaspoon Salt
For Avocado Chicken Salad
- 1 Ripe Avocado
- 2-3 Cups cooked chicken shredded or chopped
- 1/4 Cup Cilantro chopped
- 2 Tablespoons Mayo
- Juice of 1 Lemon
- 1/2 Teaspoon onion powder
- 1 Teaspoon garlic powder
- 1/4 Cup slivered almonds toasted
- Salt + Pepper to taste
Instructions
For Arepas
- In a bowl place the water and salt. Slowly add the PAN Cornmeals and mix with your hands
- Let the dough rest for 5 minutes
- Meanwhile, heat a skillet or griddle on medium high heat. Spray the pan with nonstick spray or rub with oil
- Divide dough into 6-8 portions. Roll out into balls and flatten them with your hands
- Cook on the griddle for 4-5 minutes on each side
- Remove from heat
- If you're making a few batches, keep the hot arepas in a warm oven until ready to use
For Avocado Chicken Salad
- In a bowl, place the avocado and mash with a fork, add the mayo, lemon juice, cilantro, onion powder and garlic powder, salt and pepper. Mix
- Incorporate the chicken into the avocado and with a spoon, mix the mixture together
- Finally add the almonds
Assembly
- Cut your arepas halfway lengthwise
- Stuff with the chicken salad
- Enjoy!
