Home > Recipes > Venezuela Reina Pepiada (Avocado Chicken Salad)

Kevin Curry

Venezuela Reina Pepiada (Avocado Chicken Salad)

Venezuela Reina Pepiada (Avocado Chicken Salad)

Ingredients for 4 servings

* Optional Substitution Note
  • 1 lb chicken breast
  • 1 bay leaf (optional)
  • 2 ripe avocados
  • 1/2 medium onion (white or red), diced
  • 1/2 red bell pepper, diced
  • 2 – 3 garlic cloves, minced (to taste)
  • 1 serrano pepper with ALL seeds removed, finely diced (OPTIONAL)
  • 2 tablespoons reduced fat olive oil mayonnaise
  • 1/4 cup finely diced cilantro
  • sea salt & pepper to taste

Utensils: Eat Happy & Be Well salt cellar


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
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Prep 15min
Cook 5min
Total 20min

Nutrition per serving

About Kevin - author


Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!