Ensalada de pollo
Creamy, chunky, and with a nice tangy kick, this ensalada de pollo is perfect to serve at gatherings or to make it ahead for those busy days.
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Servings: 6 servings
Ingredients
For the chicken
- 2 small chicken breasts
- 1 garlic clove
- 2 bay leaves
For the salad
- 3 medium potatoes (peeled and diced)
- 2 small carrots (peeled and diced)
- 1 can peas (4 oz)
- 1 can sweet corn (7 oz)
- 2 cups lettuce (shredded)
- ½ cup mayonaisse (or greek yogurt)
- 1 cup Mexican crema (or sour cream)
- 2 Tbsp pickled jalapeños (diced)
- salt
Instructions
- Cook chicken breast in boiling water with salt, garlic, and bay leaves until tender.
- Let chicken cool slightly then shred it using two forks. Place chicken in a large bowl and set aside.
- Place a medium saucepan with water and 1 tablespoon of salt over high heat and bring to boil.
- When the water starts boiling add potatoes and set the heat to medium.
- Simmer until tender (about 8 minutes) then remove them with a slotted spoon and give them a quick rinse with cold water.
- Drain well and place potatoes onto the bowl with chicken, then proceed to do the same with carrots (about 4 minutes cooking time).
- Add corn, peas, and shredded lettuce to the bowl.
- Mix in mayonnaise, cream, and jalapeños.
- Coat evenly and season with salt to taste.
- Serve or store the salad in the fridge until needed.
NOTES
Add 2-3 tablespoons of vinegar from the pickled jalapeños. It taste delicious!
Nutrition
Calories: 484kcal | Carbohydrates: 46g | Protein: 25g | Fat: 23g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 392mg | Potassium: 1096mg | Fiber: 7g | Sugar: 10g | Vitamin A: 3700IU | Vitamin C: 48mg | Calcium: 107mg | Iron: 2mg
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