Chicken Salad

Name: Chicken Salad (Ensalada de Pollo)
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 1 pound (450 g) chicken breast, cooked and shredded; 14 ounces (400 g) potatoes, cooked and diced; 8 ounces (225 g) carrots, cooked and diced; 5 ounces (140 g) celery, diced; 6 ounces (170 g) canned sweet peas, drained; 1 Golden or Red Delicious apple, peeled and diced; 1 Golden or Red Delicious apple, peeled and diced; 1 cup (225 g) mayonnaise; Salt and pepper, to taste; Salt and pepper, to taste; 1 sprig fresh parsley; Saltines; Pickled jalapeños and carrot slices; Pickled jalapeños and carrot slices

Ensalada de Pollo

Preparation info

Yield:
8
servings

Difficulty
Easy
Ready in
15 min

Appears in

The Mexican Home Kitchen

By Mely Martínez

Published 2020

About

The chicken salad that is made in Mexico is an adaption of the famous Russian Olivier salad, but with chicken added. Some variations include other ingredients, like red peppers and corn. It is a classic party dish that continues to be popular throughout Mexico.

Ingredients

1 pound (450 g) chicken breast, cooked and shredded
14 ounces (400

Americas
Mexico
Main course
Gluten-free

Method

Place the shredded chicken in a large bowl with the potatoes, carrots, celery, sweet peas, and apple. Gently mix together and stir in the mayonnaise. Do this carefully to avoid breaking up or mashing the cooked vegetables.
Season the salad with the salt and pepper, then refrigerate for about 4 hours to allow the flavors to blend.
Garnish with the pars