Venezuelan Avocado Chicken Salad (No Mayo)

If you love chicken salad, you’re going to go crazy for this one. My Venezuelan friend Sonia shared her recipe with me. Shredded chicken is mixed with avocado, lime juice, jalapeño, bell pepper, white onion, garlic and cilantro. There’s no mayonnaise so it’s super healthy, paleo, dairy-free, and bursting with vibrant Latin flavors.

Venezuelan Avocado Chicken Salad (No Mayo)

This avocado chicken salad recipe is actually designed to be the stuffing for a beloved Venezuelan dish called 'reina pepiada': Venezuelan arepas with chicken avocado salad.



  • 2 1/2 cups cooked shredded chicken breast or 1 pound of boneless chicken, poached
  • 2 perfectly ripe Haas avocados, peeled and pitted
  • 1 tablespoon plus 1 teaspoon fresh lime juice (or more to taste)
  • ½ red bell pepper, seeds and ribs removed, diced
  • 3 tablespoons finely chopped white onion
  • 3 tablespoons finely chopped cilantro
  • ½ jalapeño pepper, seeds and ribs removed, finely chopped (or more, to taste)
  • 2 teaspoons finely minced garlic (2 medium cloves)
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon fresh ground black pepper or to taste


  1. In a large bowl mash the avocado with the lime juice. Add the rest of the ingredients: chicken, bell pepper, onion, cilantro, jalapeño, and garlic. Season to taste with salt and pepper. Cover and store in the fridge until you’re ready to eat.
  2. It’s best to serve this the same day you make it. You can store it in the fridge overnight and It will still be delicious the next day, but it might lose some of its lovely green color.

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