Cuban Chicken Salad (Ensalada de Pollo)

A staple served at parties. This isn’t my great aunt’s version but close.   Adapted from Cuban Chicks Can Cook, by Ana Quincoces Rodriquez

 

Cuban Chicken Salad

  • Servings: 6 to 8
  • Difficulty: easy
  • Print

IMG_0813 3

 

Ingredients

  • 1 whole roasted chicken shredded without skin
  • 4 large peeled red potatoes, cubed into 1-inch pieces and boiled till tender
  • 1 large green apple peeled and finely chopped into 1-inch pieces
  • 1 cup of mayonnaise
  • 1 tablespoon Dijon mustard
  • 4 hard boiled eggs, 3 finely chopped, use 1 for decoration
  •   3/4 cup peas
  • 1 cup canned asparagus tips, reserve 2 tablespoons liquid
  • 1 small can diced pimentos, reserve 2 tablespoons liquid
  • 1 tablespoon red wine vinegar
  • 1 tablespoon sugar
  • salt and pepper to taste

 

Directions

  1. Combine mayonnaise, mustard, reserved pea and pimento liquid, vinegar, sugar, salt and pepper.
  2. Stir in the chicken, I used my hands. Add remaining ingredients. Toss well.
  3. Add a couple of tablespoons of mayonnaise if necessary.
  4. You can decorate the top with slices of egg, any left over pimento pieces, peas or asparagus.

 

3 thoughts on “Cuban Chicken Salad (Ensalada de Pollo)

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