Venezuelan Reina Pepiada Chicken Salad Sandwich

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy chicken salad sandwich with avocado, mayo, and fresh herbs served inside warm arepas for a delicious handheld meal. This Latin American-inspired chicken recipe, ready in about 35 minutes, pairs cooked chicken breast, shredded, ripe avocado, peeled and mashed, mayonnaise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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: 20 min Cook: 15 min Serves 4 Latin American cuisine 420 cal/serving

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Ingredients

2 cups cooked chicken breast, shredded
1 medium ripe avocado, peeled and mashed
1/2 cup mayonnaise
2 tbsp fresh cilantro, chopped
1 tbsp lime juice
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups pre-cooked white cornmeal (arepa flour)
1 cup warm water
2 tbsp vegetable oil

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Instructions

Step 1: In a bowl, mix 2 cups shredded cooked chicken breast, 1 medium mashed avocado, 1/2 cup mayonnaise, 2 tbsp chopped fresh cilantro, 1 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper until creamy and well combined; refrigerate until ready to use.
Step 2: In a separate bowl, combine 1 1/2 cups pre-cooked white cornmeal with 1/2 tsp salt, then slowly add 1 cup warm water, stirring until a soft dough forms; rest for 5 minutes.
Step 3: Divide dough into 4 equal balls and flatten into 5-inch discs about 1/2-inch thick.
Step 4: Heat 2 tbsp vegetable oil in a skillet over medium heat and cook each disc for 4-5 minutes per side until golden and slightly puffed.
Step 5: Slice arepas horizontally to create pockets and fill each with generous scoops of the chicken-avocado salad.
Step 6: Serve immediately while the arepas are warm and the filling is fresh and creamy.