If you’re craving a dish that’s light, refreshing, and packed with flavor, this Venezuelan Chicken & Avocado Filling is a must-try. Made with tender poached chicken, creamy avocado, fresh cilantro, and a hint of lime, it’s the perfect balance of rich and zesty. Whether you’re using it as a filling for arepas, a topping for salads, or a protein-packed snack, this recipe is as versatile as it is delicious. Plus, it’s paleo-friendly and easy to prepare, making it a great addition to any meal plan!
Recipe
Serves 8
1.3 lbs. boneless skinless chicken breast
1 small onion, sliced + 1 extra onion, finely chopped
sea salt & black pepper
water (enough to cover the chicken by 1-2 inches)
2½ ripe avocados
3 cloves garlic, minced
0.5 oz. cilantro, chopped
1 tbsp. Paleo mayonnaise (We like Primal Kitchen)
2 tbsp. lime juice
How to Prepare
To poach the chicken, place the chicken breast, sliced onion, a pinch of salt and black pepper in a pot. Cover with water by an inch or two. Bring to a boil, then lower the heat and simmer for 10-15 minutes until the chicken is cooked through. Remove the chicken from the pot and set it aside to cool.
Mash the avocados in a large bowl, then add the minced garlic, chopped onion, cilantro, mayonnaise and lime juice.
Shred the cooled chicken and add it to the avocado mixture.
Season with additional salt and black pepper to taste. Mix well to combine.
Cover and refrigerate the chicken and avocado filling until ready to use.
