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Chicken and Avocado Salad Arepas
Bonus— they're gluten-free!

Yields:
8 serving(s)
Total Time:
50 mins
Arepas are Venezuelan fried corn cakes stuffed with tasty fillings, like this creamy, zesty chicken and avocado salad.
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Ingredients
For the Chicken and Avocado Salad
- 2
ripe avocados
- 3 Tbsp.
mayonnaise
- 2 Tbsp.
fresh lime juice
Kosher salt
- 2 cups
shredded rotisserie chicken
- 2
scallions, finely chopped
- 1/2
jalapeño, seeded and finely chopped
- 1/4 cup
cilantro, finely chopped
For the Venezuelan Arepas
- 2 cups
precooked cornmeal (masarepa, not masa harina)
Kosher salt
- 2 Tbsp.
canola oil
Directions
Make the Chicken and Avocado Salad
- Step 1In a bowl, mash avocado (about 2 cups) with mayonnaise, lime juice and 1/2 teaspoon salt.
- Step 2Add chicken and gently toss to coat, then fold in scallions, jalapeño and cilantro. Set aside.
Make the Arepas
- Step 1In a large bowl, combine cornmeal and 2 teaspoons salt. Add 2 1/2 cups warm water and whisk to remove lumps, then stir with spatula to combine. Let rest 5 minutes. Divide dough into 8 balls and flatten each into a 3-inch disk about 1/2 inch thick.
- Step 2Heat 1 tablespoon oil in a large nonstick skillet on medium. In 2 batches, cook 4 arepas, covered, until golden brown on one side, 6 to 8 minutes. Uncover, flip and cook until other side is golden brown, 5 to 7 minutes more.
- Step 3Transfer to a wire rack and repeat with remaining oil and arepas. Split and stuff with chicken salad.
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