Ensalada de pollo
This ensalada de pollo (chicken potato salad) is the perfect cold dish to serve in summer. Make it ahead of time and let all flavour blend together.
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Servings: 6 servings
Ingredients
For the chicken
- 2 small chicken breasts (about 3 cups once cooked and shredded)
- 1 garlic clove
- 2 bay leaves
For the salad
- 3 medium potatoes
- 2 small carrots
- 1 can peas (4 oz)
- 1 can sweet corn (7 oz)
- 2 cups lettuce (shredded)
- ½ cup mayonaisse
- 1 cup Mexican crema (or sour cream)
- 2 Tbsp pickled jalapeño (diced)
- salt
Instructions
- Cook chicken breast in boiling water with salt, garlic and bay leaves until tender. Let it cool sightly then shred it using two forks. Place chicken in a large bowl and set aside.
- Peel and cut potatoes and carrots into small cubes.
- Place a medium sauce with water and 1 tablespoon of salt over high heat and bring to boil. When the water starts boiling add potatoes and lower the heat to medium.
- Simmer until tender (about 8 minutes) then take them off with a colander and give them a quick rinse with cold water.
- Drain well and place them on to the bowl with chicken, then proceed to do same with carrots (about 4 minutes cooking time).
- Add corn, peas and shredded lettuce to the bowl.
- Mix in mayonnaise, sour cream and jalapeno. Coat evenly, season with salt to taste and cover the bowl.
- Chill the salad for at least one hour before serving, in order to let flavours blend all together.
NOTES
Add 2-3 tablespoon 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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