In a large bowl, dissolve salt in warm water. Gradually add the pre-cooked corn meal, mixing with your hands until a soft, uniform dough forms. It should not stick to your hands. If too dry, add a little more water; if too wet, add a little more corn meal.

Let the dough rest for 5 minutes.

Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten into a disc about 3/4 inch thick and 4-5 inches in diameter. Smooth out any cracks around the edges.

Heat a griddle or cast-iron skillet over medium heat. Add a splash of oil. Cook arepas for 7-10 minutes per side, or until golden brown and a crisp crust forms. They should sound hollow when tapped.

Alternatively, after pan-frying for a few minutes per side, transfer to a preheated oven at 350°F (175°C) for 10-15 minutes to cook through.

Once cooked, allow to cool slightly. Carefully slice each arepa horizontally about three-quarters of the way through, creating a pocket.

In a medium bowl, combine shredded chicken, mashed avocado, mayonnaise, chopped cilantro, finely diced red onion, and lime juice.

Mix well until all ingredients are thoroughly combined and creamy.

Season with salt and black pepper to taste.

Generously fill each warm arepa pocket with the Reina Pepiada chicken and avocado salad.

Serve immediately and enjoy!