- 2 c. masarepa (pre-cooked white cornmeal)
- 1-1/4 c. water
- 2/3 c. shredded queso fresco
- 1-1/2 t. kosher salt
- 2 T. butter
- Avocado Fresco Chicken Salad:
- 1-1/2 ea. Avocados From Mexico
- 1/3 c. mayonnaise
- 1 T. fresh lemon juice
- 1 T. apple cider vinegar
- 2 T. chopped fresh tarragon
- 2 T. chopped fresh parsley
- 1 t. kosher salt
- 3 c. cooked chicken breast, chopped into 1/2" cubes
- 1/2 c. finely chopped celery
- 1/2 c. finely chopped green apple, peeled
- 1/2 c. chopped, toasted walnuts
- 1/2 c. red grapes, quartered
- 1/2 c. crumbed queso fresco
- Prepare the arepas: Preheat oven to 325°F. In a large bowl, combine masarepa, water, shredded queso fresco, and salt. Knead with hands until a smooth dough comes together. If too sticky, add water by the tablespoonful until moist and uniform. Break into 6 pieces and roll into balls. Place on a parchment covered baking sheet or cutting board, cover with another sheet of parchment, and press a skillet or other heavy cutting board on top, flattening balls into 1/2”-thick discs.
- Cook arepas: Melt butter in a cast-iron or nonstick skillet over medium-low heat. Cook arepas for about 5 minutes on the first side, until golden brown, working in batches if needed. Flip and cook on other side for another 4 to 5 minutes. Transfer to a baking sheet and place in preheated oven for 10 to 12 more minutes until cooked through. Set aside and let cool.
- Prepare chicken salad: In a blender or food processor, combine avocado, mayonnaise, lemon juice, and cider vinegar until smooth. Pour into a large bowl and mix in tarragon, parsley, and salt until well combined. Add chicken, celery, apple, walnuts, grapes, and queso fresco and toss until all ingredients are incorporated.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!