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)

  • Servings: 3-4
  • Difficulty: easy
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  • 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


  1. 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.
  2. 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.
  3. Add corn kernels and peas and steam for another couple of minutes.
  4. Reserve vegetables and let cool down.
  5. Finely chop onion and place in a bowl, squeeze lime juice on it.
  6. When chicken is at room temperature, chop with a knife or shred with a knife. Mix with onion, vegetables, mayonnaise, salt and pepper.
  7. Serve on lettuce leaves.

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