The rich and vibrant culinary heritage of Venezuela is captured beautifully in one of its most beloved dishes: Reina Pepiada. This chicken and avocado salad is not just a recipe; it’s a homage to Venezuelan culture, history, and flavor. Its intriguing origin story, as well as its versatility and fresh appeal, have made it a staple in Venezuelan households and a favorite for those discovering Latin American cuisine.
The dish’s roots date back to 1955, when a Venezuelan empanada and arepa shop owner, inspired by local pride, created this now-iconic filling. It was named to honor Susana Duijm, a Venezuelan beauty queen who had recently been crowned Miss World—the first Latin American woman to win the title. “Reina” translates to “Queen,” and “Pepiada” is Venezuelan slang for a curvy, vivacious woman. Together, the name represents a regal and hearty dish that celebrates beauty, flavor, and the spirit of community.
Traditionally, Reina Pepiada is used as a filling for arepas—grilled cornmeal pockets that serve as one of Venezuela’s most iconic foods. However, this tender and creamy chicken and avocado mixture is equally delightful served on its own as a salad. In either form, it exemplifies Venezuelan cuisine’s knack for combining simple, fresh ingredients into something truly spectacular.
Central to the Reina Pepiada salad is its balance of textures and flavors. The shredded chicken serves as the base, providing a protein-rich element that lends heartiness to the dish. This is complemented by the creamy richness of ripe avocados, which also bring a buttery flavor that makes every bite luxurious. To bind these two elements together, a touch of mayonnaise and olive oil is used, with freshly squeezed lime juice cutting through the richness with a bright, tangy finish.
The addition of corn kernels adds a touch of sweetness to the mix, while finely chopped red onions lend a sharp, crunchy contrast. A sprinkling of cilantro imparts a citrusy, herbal aroma that ties the dish together, ensuring every bite feels layered and refreshing. Salt and freshly ground black pepper finish the salad, allowing the natural taste of the ingredients to shine.
Despite its gourmet flavor profile, Reina Pepiada is incredibly easy to prepare and requires just a short time in the kitchen. The ingredients are uncomplicated and accessible, making this a dish that can work equally well for an impromptu lunch, a dinner party starter, or a quick snack. Its versatility also makes it adaptable for modern tastes—some cooks like to swap mayonnaise for tangy Greek yogurt or add a dash of hot sauce to spice things up. However you serve it, Reina Pepiada retains its position as a dish full of history, heart, and flavor.
Whether enjoyed as a filling for arepas or simply as a refreshing salad, Reina Pepiada is Venezuelan comfort food at its finest. With its mix of humble origins and royal inspiration, it embodies the creativity and celebration of Venezuelan culture, proving that simple ingredients can be turned into something truly extraordinary.
Venezuelan Chicken and Avocado Salad (Reina Pepiada)
Ingredients
- 2 cups cooked chicken breast shredded
- 2 units ripe avocados peeled, pitted and diced
- ¼ cup (affiliate link)mayonnaise preferably homemade
- 1 tablespoon (affiliate link)olive oil extra virgin
- 1 unit lime juiced
- 1 cup corn kernels fresh or thawed if frozen
- ¼ cup red onion finely chopped
- ¼ cup cilantro fresh, chopped
- 1 teaspoon (affiliate link)salt to taste
- ½ teaspoon (affiliate link)ground black pepper
Instructions
- In a large mixing bowl, combine the shredded chicken and diced avocados. Gently fold together to prevent the avocados from mashing.
- Add the mayonnaise, olive oil, and lime juice to the chicken and avocados. Mix thoroughly until all ingredients are well incorporated.
- Introduced the corn, red onion, and chopped cilantro into the mixture. Stir gently, ensuring an even distribution of ingredients.
- Season with salt and black pepper, adjusting to taste. Allow the mixture to sit for 10 minutes to blend the flavors.
- Serve this aromatic salad in bowls, garnishing with a few fresh cilantro leaves for a burst of color.