This ensalada de pollo (Mexican chicken salad) is packed with fresh flavors and perfect to bring to potlucks, picnics, and the office. It is creamy, chunky, and can be served on crispy tortillas or bread.
For the chicken
INGREDIENTS
▢ 2 small chicken breasts (read notes)
▢ 1 garlic clove
▢ 2 bay leaves
For the salad
▢ 3 medium potatoes (peeled and diced)
▢ 2 small carrots (peeled and diced)
▢ ½ cup peas
▢ 1 cup sweet corn
▢ 4 cups lettuce (shredded)
▢ ½ cup mayonaisse (or greek yogurt)
▢ 1 cup Mexican crema (or sour cream)
▢ 2 Tbsp pickled jalapeños (diced)
▢ salt (to taste)
INSTRUCTIONS
Boil chicken breast with salt, garlic, and bay leaves until cooked through.
Let chicken cool slightly then shred it. Place chicken in a large bowl and set aside.
Fill a pot with water, add 1 tablespoon of salt, and bring to a boil.
When the water starts boiling add potatoes and cook until tender but still a little firm on the inside.
Remove potatoes with a slotted spoon and place them on a plate to cool down.
Cook carrots in the same way, drain, and place on the plate with the potatoes.
Make the salad
Add lettuce, chicken, potatoes, carrots, corn, and peas to a large mixing bowl.
Add cream, mayonnaise, and pickled jalapeños. Mix for 2 minutes, then adjust the salt to taste.
Serve immediately or chill the salad for 10 minutes in the fridge before serving.
EXTRA NOTES
You can also use rotisserie chicken to make this recipe. 4 cups of shredded chicken will be enough.
For an easy way to shred the chicken, you can use a mixer. So, place your cooked chicken in a bowl, make sure it has no bones, and use the mixer at low speed until all meat is nicely shredded.
Ensure potatoes and carrots are cut into small bites to be easier to cook and eat.
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