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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.
PREP
25
minutes
COOK
30
minutes
TOTAL
55
minutes
5
from
2
votes
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Servings:
6
servings
Author:
Maricruz
Ingredients
Cups (US)
-
Metric
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:
484
kcal
|
Carbohydrates:
46
g
|
Protein:
25
g
|
Fat:
23
g
|
Saturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
77
mg
|
Sodium:
392
mg
|
Potassium:
1096
mg
|
Fiber:
7
g
|
Sugar:
10
g
|
Vitamin A:
3700
IU
|
Vitamin C:
48
mg
|
Calcium:
107
mg
|
Iron:
2
mg
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