In a large bowl, dissolve the salt in the warm water. Slowly pour in the corn meal while mixing constantly with your hand to prevent lumps.

Add the tablespoon of vegetable oil and knead the dough until it is smooth, moist, and does not stick to your hands. Let it rest for 5 minutes.

Divide the dough into 4 to 6 equal portions. Roll them into balls and then flatten them into discs about 1/2 inch thick, smoothing out any cracks on the edges.

Heat a skillet or griddle over medium heat and lightly grease with butter or oil.

Place the discs on the hot skillet. Cook for about 5 to 7 minutes per side until a dry crust forms and they have golden brown spots.

While the arepas cook, prepare the filling. In a medium bowl, mash one avocado and cube the other.

Combine the shredded chicken, mashed and cubed avocado, mayonnaise, chopped onion, cilantro, and lime juice. Mix well until creamy. Season with salt and pepper.

Once the arepas are cooked (they should sound hollow when tapped), remove them from heat.

Slice each arepa open horizontally to create a pocket, leaving the back edge attached.

Stuff the warm arepas generously with the chicken avocado salad and serve immediately.