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Venezuela Reina Pepiada (Avocado Chicken Salad)

Prep: 15 min
Cook: 5 min
Total: 20 min

Ingredients for 4 servings

  • 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