Venezuela Reina Pepiada (Avocado Chicken Salad)
FitMenCook
My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.
Venezuela Reina Pepiada (Avocado Chicken Salad)
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
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.
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