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.

 

Published by the fashionista cook

Self taught cook, a former high-end retail manager.

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

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