Arepa Reina Pepiada with Avocado Chicken Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A classic Venezuelan cornmeal cake stuffed with a creamy mixture of shredded chicken, ripe avocado, and fresh herbs. This latin american-inspired sandwiches & wraps ready in about 30 minutes pairs pre-cooked cornmeal (harina PAN), warm water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 6 Latin American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 2 cups pre-cooked cornmeal, 1 tsp salt, and gradually add 1 1/2 cups warm water, mixing with your hands until a soft dough forms; let it rest for 5 minutes.
  2. Step 2: Divide the dough into 6 equal balls, then flatten each into a 4-inch thick disc about 1/2 inch thick.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Cook each arepa disc for 5-6 minutes per side until golden brown and a crisp crust forms; transfer to a plate.
  4. Step 4: In a medium bowl, mash 1 medium ripe avocado with 1/3 cup mayonnaise, 2 cups shredded chicken breast, 2 tbsp chopped cilantro, 1 tbsp fresh lime juice, and 1/4 tsp black pepper until creamy and well combined.
  5. Step 5: Slice each arepa horizontally through the middle, creating a pocket. Generously fill with the avocado chicken salad and serve warm.

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Frequently asked questions

How long does Arepa Reina Pepiada with Avocado Chicken Salad take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Arepa Reina Pepiada with Avocado Chicken Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep warm water from drying out.

Can I substitute ingredients in Arepa Reina Pepiada with Avocado Chicken Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Arepa Reina Pepiada with Avocado Chicken Salad for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Arepa Reina Pepiada with Avocado Chicken Salad?

Latin American sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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