Best Chicken and Avocado Salad Arepas Recipe


Mike Garten

Arepas are Venezuelan fried corn cakes stuffed with tasty fillings, like this creamy, zesty chicken and avocado salad.

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Yields:

8


servings

Total Time:

0

hours

50

mins

For the Chicken and Avocado Salad

2
c.

shredded rotisserie chicken

2


scallions, finely chopped

1/2


jalapeño, seeded and finely chopped

1/4
c.

cilantro, finely chopped

For the Venezuelan Arepas

2
c.

precooked cornmeal (masarepa, not masa harina)

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Make the Chicken and Avocado Salad

  1. In a bowl, mash avocado (about 2 cups) with mayonnaise, lime juice and 1/2 teaspoon salt.
  2. Add chicken and gently toss to coat, then fold in scallions, jalapeño and cilantro. Set aside.

Make the Arepas

  1. In 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.
  2. Heat 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.
  3. Transfer to a wire rack and repeat with remaining oil and arepas. Split and stuff with chicken salad.

Did you make this recipe? Comment below!

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