Meat & Seafood
Boneless Skinless Chicken Breasts 4
Full Fat Mayonnaise 1 cup
Celery 3 stalks
Fresh Cilantro Leaf 1/4 bunch
Worcestershire Sauce 1 tsp
Kosher Salt 1 tsp
Harina P.A.N. Pre-Cooked White Cornmeal 2 cups
Yellow Mustard 1 Tbsp
Make Arepa Dough
Pour water and salt in a bowl. Slowly add P.A.N. Pre-cooked White Corn Meal. Knead for 1-2 minutes until smooth. Let the dough rest for 3-5 minutes.
- 2 cups Harina P.A.N. Pre-Cooked White Cornmeal
- 1 tsp Kosher Salt
- 2 1/2 cups Water
Cook chicken in a pot with 4 cups water and vegetables until the chicken is cooked through - about 20 to 25 minutes. Once cooked, shred the chicken into small pieces.
- 4 Boneless Skinless Chicken Breasts
- 1/2 Leek
- 4 Scallions
- 3 stalks Celery
- 1/4 bunch Fresh Cilantro Leaf
- 4 cups Water
Divide the dough into 8-10 equal portions, form balls & shape into discs about 4-5 inches wide using the palm of your hands (or squeezing between two plastic wraps).
Cook for 5 minutes on both sides on a grill or pan over medium heat. The grill or pan can be slightly greased with oil.
Smash 1 ½ avocados with a fork or potato masher, add lemon juice and immediately mix with shredded chicken. Place aside the other ½ avocado for decoration.
- 2 , ripe Avocados
- 1/2 , juiced Lemon
Season Chicken Avocado Salad
Combine mayonnaise, mustard, Worcestershire sauce, salt and pepper with the chicken and avocado mixture.
- 1 cup Full Fat Mayonnaise
- 1 Tbsp Yellow Mustard
- 1 tsp Worcestershire Sauce
- to taste Iodized Salt
- to taste Black Pepper
Slice & Serve
Slice open lengthwise, creating a pocket, and add a portion of mix and some avocado slices.
|Daily value percentage|
|Total Fat||23 g||29%|
|Total Saturated Fat||4 g||20%|
|Unsaturated Fat||19 g|
|Total Carbohydrate||31 g||11%|
|Fiber Total Dietary||4 g||15%|
|Sugars Total||2 g|
|Excellent Source: Protein||24 g||49%|
|Vitamin C||8 mg||8%|
|Calcium Ca||30 mg||2%|
|Iron Fe||2.5 mg||15%|
By Innit Culinary Team