Chicken and Avocado Filling
By America's Test KitchenPublished on May 24, 2019
Time
15 minutes
Yield
Makes enough to fill 8 corn cakes
Ingredients
1 cup shredded rotisserie chicken 1 avocado, halved, pitted, and cut into ½-inch pieces2 tablespoons minced fresh cilantro 2 scallions, sliced thin1 tablespoon lime juice ¼ teaspoon chili powder Salt and pepper
Before You Begin
Use this filling in our Arepas recipe.
Instructions
- Mix all ingredients together in bowl and season with salt and pepper to taste.
Time
15 minutesYield
Makes enough to fill 8 corn cakesIngredients
1 cup shredded rotisserie chicken
1 avocado, halved, pitted, and cut into ½-inch pieces
2 tablespoons minced fresh cilantro
2 scallions, sliced thin
1 tablespoon lime juice
¼ teaspoon chili powder
Salt and pepper
Ingredients
1 cup shredded rotisserie chicken
1 avocado, halved, pitted, and cut into ½-inch pieces
2 tablespoons minced fresh cilantro
2 scallions, sliced thin
1 tablespoon lime juice
¼ teaspoon chili powder
Salt and pepper
Ingredients
1 cup shredded rotisserie chicken
1 avocado, halved, pitted, and cut into ½-inch pieces
2 tablespoons minced fresh cilantro
2 scallions, sliced thin
1 tablespoon lime juice
¼ teaspoon chili powder
Salt and pepper
Why This Recipe Works
Spicing up rotisserie chicken and avocado brings together a tasty and satisfying filling for a dinner of Venezuelan arepas—and it's gluten-free.
Before You Begin
Use this filling in our Arepas recipe.
Instructions
- Mix all ingredients together in bowl and season with salt and pepper to taste.
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