Recipe: Salpicón de pollo (Peruvian chicken salad)

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)

Salpicón de pollo is a salad with chicken, cooked vegetables and mayonnaise commonly found in many Latin American countries.

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Total Time 45 minutes mins

Course Main Course, Salad

Cuisine Peruvian

Servings 3 -4

Ingredients

  

• 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

Instructions

 

• 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.

Keyword chicken, chicken breast, gluten free, mayonnaise, Peruvian cuisine, Peruvian food, potato

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