Venezuelan Reina Pepiada Chicken Salad Sandwich
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 ready in about 35 minutes pairs cooked chicken breast, shredded, medium 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.
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
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.
Frequently asked questions
How long does Venezuelan Reina Pepiada Chicken Salad Sandwich take to make?
Total time is about 35 minutes (20 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 Venezuelan Reina Pepiada Chicken Salad Sandwich?
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 mayonnaise from drying out.
Can I substitute ingredients in Venezuelan Reina Pepiada Chicken Salad Sandwich?
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 Venezuelan Reina Pepiada Chicken Salad Sandwich for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Venezuelan Reina Pepiada Chicken Salad Sandwich?
Latin American chicken 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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