Chicken salad

Name: Chicken salad (Salpicon de ave)
Cuisine: Argentine
Ingredients: salt and ground black pepper; chopped fresh parsley, to garnish; sliced crusty bread, to serve; 2 Little Gem (Bibb) lettuces; 2 hard-boiled eggs; 12 black olives, pitted; salt and ground black pepper; 2 medium carrots, cut into 1cm/½in cubes; 1 bunch asparagus, trimmed; 100 g/3¾ oz fresh peas; 60–75 ml/4–5 tbsp mayonnaise; 1 large chicken breast fillet; chicken stock, for poaching; 500 g/1¼ lb waxy potatoes, peeled and cut into 2cm/¾in cubes

Salpicon de ave

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

This creamy yet light chicken salad is ideal for a light supper or cold buffet dish, especially during warmer summer weather, as all the ingredients can be cooked in advance and the salad assembled at the last minute.

Ingredients

1 large chicken breast fillet
chicken stock, for poaching
500 g/1¼ lb

Americas
Argentina
Supper
Summer

Method

Put the chicken in a small pan and pour over just enough stock to cover. Bring to the boil, cover, and simmer gently for 15 minutes or until tender. Leave in the liquid for 5 minutes, then remove and leave to cool. Cut into chunks.
Meanwhile,