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

Course Entree

Cuisine Latin, Venezuelan

Keyword arepas, leftover chicken, reina pepiada

Prep Time 10

Cook Time 10

Total Time 20

Servings arepas

Calories 315kcal

Author Tiffany Bendayan

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

US Customary - Metric

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!

Nutrition