Venezuelan Arepas Reina Pepiada-Inspired Chicken Salad

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 cups precooked white corn meal
• 2 1/2 cups warm water
• 1 tsp kosher salt, divided
• 1 tbsp vegetable oil
• 1 ripe avocado, mashed
• 1/3 cup mayonnaise
• 1 celery stalk, finely diced
• 2 scallions, thinly sliced
• 2 tbsp lime juice
• 2 tbsp chopped cilantro
• Black pepper and lettuce leaves

Steps

1. Poach chicken in gently simmering water until the thickest part reaches 165°F. Rest, then shred finely.
2. Mix corn meal, warm water and 1/2 teaspoon salt. Rest 5 minutes, then shape into eight thick disks.
3. Cook arepas in oil over medium heat until golden on both sides, about 6 minutes per side. Transfer to a 375°F oven for 8 minutes to finish.
4. Mix avocado, mayonnaise, celery, scallions, lime juice, cilantro, remaining salt and pepper. Fold in shredded chicken.
5. Split arepas almost through, tuck in lettuce, and fill generously with chicken salad.

Allergen note: Contains egg if using mayonnaise. Check precooked corn meal for cross-contact information.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.