A food writer has detailed a recipe for a Colombian-style chicken and avocado salad filling, inspired by a popular dish discovered during travels in South America. The filling, which can be used to stuff arepas or as a sandwich spread, features mashed avocado mixed with mayonnaise, lime juice, shredded chicken, and finely diced onion.
The original arepas, a type of flatbread made from cornmeal, are commonly consumed in Colombia and Venezuela. The author developed a fondness for arepas reina pepiada, which involves crisp cornmeal patties filled with a zesty chicken and avocado mixture. This adaptation, suitable for use in sandwiches, aims to capture the essence of the traditional filling.
To prepare the filling, ripe avocados are mashed with mayonnaise or Greek yogurt, lime juice, and salt. Cooked and shredded chicken is then incorporated, along with chopped spring onions. For added flavor, chopped coriander and diced jalapeño pepper can be included.
The chicken and avocado filling can be served in various ways, including stuffed into a baguette or ciabatta roll, or piled onto toasted sourdough bread as an open-faced sandwich. The recipe is presented as a versatile option, particularly useful for utilizing leftover roast chicken.