Venezuelan Chicken and Avocado Salad (Reina Pepiada)
A vibrant twist on a classic Venezuelan dish, Reina Pepiada is a delightful chicken and avocado salad that offers a generous blend of creamy textures and savory flavors. Originally created to commemorate a Venezuelan beauty queen, this dish is both indulgent and refreshing, perfectly balancing hearty proteins with fresh produce. It can elevate a casual lunch or lend a touch of sophistication to a dinner setting.
Ingredients
- 2 cups cooked chicken breast shredded
- 2 units ripe avocados peeled, pitted and diced
- ¼ cup mayonnaise preferably homemade
- 1 tablespoon 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 salt to taste
- ½ teaspoon 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.
Notes
For a creamy consistency throughout, use ripe avocados at peak season. If looking for a healthier alternative, substitute mayonnaise with Greek yogurt for added tang.
Nutrition
Calories: 270kcalCarbohydrates: 8gProtein: 23gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 798mgPotassium: 259mgFiber: 1gSugar: 2gVitamin A: 103IUVitamin C: 2mgCalcium: 16mgIron: 1mg
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