Steps
- Mix 450g of poached, cooled, finely shredded chicken breast, ¼ cup of chopped cilantro, 2 tablespoons of mayonnaise, and ½ teaspoon of salt.
- Fold in 4 peeled, pitted, mashed avocados and the juice of ½ lime. Season with pepper, cover, and refrigerate while making the arepas.
- Stir 2¼ teaspoons of salt into 4 cups of cold water. Gradually work in 680g of precooked white cornmeal and knead until soft and cohesive. Divide into 8 balls and flatten into discs.
- Heat a lightly oiled griddle over high heat and a grill to medium. Cook the arepas on the griddle for 1½ minutes per side, until they release easily.
- Transfer to the grill and cook for about 5 minutes per side, until lightly browned and hollow-sounding when tapped. Split, remove a little of the soft center, and fill with the chicken salad.