Salpicón de pollo is a salad with chicken, cooked vegetables and mayonnaise commonly found in many Latin American countries. In Perú it’s often served as an entrée but it makes a wonderful main meal particularly during warmer months.
This recipe is gluten-free and dairy-free. It keeps well in the fridge for a few days, especially if you dress it just before eating. On that note, I recommend you make your own mayonnaise (it’s super easy!) because most commercial ones are made with less-than-ideal ingredients.
Salpicón de pollo (Peruvian chicken salad)
- 1 chicken breast (approx. 500 grams)
- 1 medium potato
- 1 medium carrot
- 1/2 cup corn kernels
- 3/4 cup peas (frozen is fine)
- 1/2 small red onion
- juice of 1/2 lime
- 1/4 cup mayonnaise (homemade preferred)
- 1/2 tsp salt
- freshly ground black pepper
- parsley, chopped
- lettuce leaves
- In a pot, pour enough water to cover the chicken breast. Bring water to a boil, reduce heat to a minimum, add some salt and put chicken in. Poach for 15-20 minutes. When done, reserve and cool down.
- While chicken cooks, peel and cube potato and carrot. Boil water in a pot with a steamer insert (or equivalent kitchen tool). Add potatoes and steam for 10 minutes. Add carrot and steam for another 5 minutes.
- Add corn kernels and peas and steam for another couple of minutes.
- Reserve vegetables and let cool down.
- Finely chop onion and place in a bowl, squeeze lime juice on it.
- When chicken is at room temperature, chop with a knife or shred with a knife. Mix with onion, vegetables, mayonnaise, salt and pepper.
- Serve on lettuce leaves.