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Author:
Kevin Curry
Venezuela Reina Pepiada (Avocado Chicken Salad)
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Steps
Step 1
Bring a pot of water to a boil. Add the chicken breast (and an optional bay leaf – I like to add for extra flavor on the chicken). Simmer and cook for about 15 minutes until the chicken is cooked through and tender. Once cooked, remove from the water to cool and shred finely with forks.
Step 2
Add all the ingredients to a bowl and mix together! Season to taste with sea salt & pepper.
Step 3
I love to enjoy mine with toast on whole or multigrain/seed toast, especially for breakfast…
Step 4
or as a hi-protein low-carb dip with bell peppers.
Traditionally, Venezuelan Reina Pepiada is enjoyed with delicious arepas.
Step 5
Venezuela Reina Pepiada (Avocado Chicken Salad)
Kevin Curry
INGREDIENTS
INSTRUCTIONS
-
Bring a pot of water to a boil. Add the chicken breast (and an optional bay leaf – I like to add for extra flavor on the chicken). Simmer and cook for about 15 minutes until the chicken is cooked through and tender. Once cooked, remove from the water to cool and shred finely with forks.
-
Add all the ingredients to a bowl and mix together! Season to taste with sea salt & pepper.
-
I love to enjoy mine with toast on whole or multigrain/seed toast, especially for breakfast…
-
or as a hi-protein low-carb dip with bell peppers.
Traditionally, Venezuelan Reina Pepiada is enjoyed with delicious arepas.
Mar 16 2024
Super easy and loved it. Doubled the recipe. Tastes good in a wrap!
The most time consuming active step was shredding the chicken.
hahaha! same issue for me at the beginning was the shredding and chopping!
Hey Kevin! My wife and I love this recipe. It’s so versatile as a snack, or with eggs or toast for breakfast. I did find that shredding chicken with washed hands was most efficient for me. Honestly one of my favorites from your website!
I’m happy to hear this!