For The Poached Chicken (or skip this step and use 3 cups cooked shredded chicken)

• 1 pound boneless, skinless chicken breast halves
• 1/2 small onion, sliced
• 1 bay leaf
• 5 peppercorns
• 1/2 teaspoon salt

For The Chicken & avocado salad

• 1 pound shredded poached chicken (about 3 cups) (see recipe below)
• 2 Haas avocados, peeled, pitted, roughly mashed
• 2-3 tablespoons mayonnaise
• 1 tablespoon plus 1 teaspoon fresh lime juice
• 1/2 red bell pepper, seeds and ribs removed, diced
• 3 tablespoons finely chopped white onion
• 3 tablespoons finely chopped cilantro
• 1/2 jalapeño pepper, seeds and ribs removed, finely chopped
• 2 teaspoons finely minced garlic (2 medium cloves)
• 1/2 teaspoon salt or more, to taste
• Fresh ground black pepper

For The Arepas

• 3 cups precooked white corn flour (P.A.N. or Masarepa)
• 3 1/4 cups warm water
• 1 teaspoon salt
• Oil