Place the chicken breasts and onion in a medium saucepan and add enough cold water to cover by 1 inch. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer over medium heat. Reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through, about 10 to 12 minutes. Cool chicken in liquid, if time allows (It helps to keep the chicken moist.) Drain chicken & onion. Roughly shred chicken & reserve onion.
In a bowl, add the shredded chicken and onion. Sprinkle with the vinegar. Add in the jalapeno, bell pepper, green onion, cilantro, parsley, and avocado. Lightly mix. Stir in just enough mayonnaise to moisten and hold together the rest of the ingredients. Either stir carefully, keeping the avocado intact or “mush” in the avocado; either way is delicious.
Taste and season with additional salt and pepper and /or add a little more vinegar if needed. There should be a pleasant slight tanginess without being “sour.” Cover and refrigerate until ready to serve. Serve in still warm arepas and serve with additional cilantro and/or lime and salsa.
Nutrition: (1/4) of the recipe) Calories: 216; Calories from Fat 114, 58%; Total Fat 13g; Cholesterol 40.37mg; Sodium 144mg; Total Carbohydrate 10.6g; fiber 3.8g; Sugar 2.38g; Protein 14.89g
Keywords: Avocado, Bargain Meal of the Week, Bell Peppers, Bread, Chicken, Chicken Salad, cornmeal, Diners Drive Ins and Dives, Hot Peppers, La Caraquena, leftover Chicken, Sandwiches, South American, Venezuela