Prepare to embark on a mouthwatering culinary journey that will transport your taste buds straight to the vibrant streets of Venezuela! The Reina Pepiada is not just a chicken salad – it's a creamy, zesty explosion of flavors that will make your lunch or dinner absolutely unforgettable. Named after a beauty queen and packed with luxurious ingredients like ripe avocado and tender shredded chicken, this recipe is about to become your new obsession. Get ready to impress your family and friends with this incredibly delicious Venezuelan classic that's both easy to make and impossible to resist!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Venezuelan
Serves: 4 servings
Ingredients
- 2 cups cooked shredded chicken
- 1 ripe avocado
- 1/2 cup mayonnaise
- 1/4 cup chopped cilantro
- 1 lime, juiced
- Salt to taste
- Black pepper to taste
- 1/2 cup diced onion
Instructions
- Begin by preparing the cooked shredded chicken. If you haven't cooked the chicken yet, you can boil or poach chicken breasts in salted water for about 20-30 minutes until fully cooked. Once cooked, let it cool slightly, then shred it using two forks or your hands.
- While the chicken is cooking, prepare the other ingredients. Dice the onion finely and set it aside. Chop the cilantro and set it aside as well.
- Cut the ripe avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Mash the avocado with a fork until it reaches a creamy consistency. You can leave it a bit chunky for added texture if desired.
- Add the mayonnaise to the mashed avocado and mix well until fully combined. This will create a creamy base for your salad.
- Squeeze the juice of one lime into the avocado-mayo mixture. This will add freshness and help prevent the avocado from browning. Stir to combine.
- Now, add the cooked shredded chicken to the mixing bowl along with the diced onion and chopped cilantro. Gently fold the ingredients together until everything is evenly coated with the avocado-mayo mixture.
- Season the salad with salt and black pepper to taste. Start with a small amount and adjust according to your preference. Mix gently to incorporate the seasoning.
- Once everything is well combined, cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for about 10-15 minutes to allow the flavors to meld together.
- After chilling, give the salad a gentle stir. Taste and adjust seasoning if necessary. Serve the Reina Pepiada on its own, on a bed of lettuce, or in arepas (Venezuelan cornmeal buns) for a traditional presentation.
Tips
- Choose a perfectly ripe avocado for the creamiest texture. It should yield slightly when gently pressed but not feel mushy.
- For the most tender chicken, poach or boil the breasts slowly to prevent them from becoming tough. Let them cool completely before shredding.
- Fresh lime juice is crucial – it adds brightness and helps prevent the avocado from browning too quickly.
- Feel free to customize the salad by adding diced jalapeños for extra heat or roasted red peppers for additional flavor.
- For the most authentic experience, serve this salad in traditional Venezuelan arepas, but it's equally delicious on a bed of crisp lettuce or as a sandwich filling.
- Chill the salad for at least 10-15 minutes before serving to allow the flavors to meld together beautifully.
Nutrition Facts
Calories: 245kcal
Carbohydrates: g
Protein: 16g
Fat: 17g
Saturated Fat: 3g
Cholesterol: 40mg
