Enjoy this extremely simple and flavorful plate Ansalda de PoloA Mexican -style chicken salad. Serves cold over Krichi Tostada with firecrackers or with many hot sauce, this is amazingly satisfactory meal.
Listen, I’m not here to defeat American foods, but when you hear ‘Chicken salad’ I am hoping you will think about the Mexican version.
It has found all the ingredients of the classic chicken salad (mayo, mustard, chicken breast), in which some simple ingredients such as chicken boilin and pickle jalpio juice have been taken to another level. Colorful vegetable peas, carrots, potatoes and corn, this is nothing but analoda de polo boring.
It is a great dish to bring Pot Lux (just like this simple macaroni salad), easy lunch, or to keep it in hand for a sharp breakfast.
Enjoy a philosophical pan de agwa (water bread), home -made planting chips, or two pieces of your favorite crackers.
Grocery list
Note: If preferred, you can also use cut -off rooting chicken.
Step -by -step instructions
Tip: Add more or more mayo and/or sour cream, depending on how much you like your chicken salad.
What to serve with Ainsalda de Polo
We usually enjoy Einsalda de Polo On top of firecrackers, chips or a crisp tostadaTop with a lot of hot sauce or pack.
You can also serve above the raw piece of bread or use this salad as filling in a sandwich. Options are endless!
Other recipes that connect well with it:
Add optional
There are many variations of this prescription in different households and different countries in Latin America. You can easily do Leave any ingredients you are not fans (Sometimes we leave carrots and potatoes in our family) and add your choice to the chicken salad.
Here are some ideas to start you:
- Money
- Cutting iceberg lettuce
- Pickle jalpos and carrots
More tasty salad
Beaven Provicho,
Detail
Enjoy this extremely simple and flavorful plate Ansalda de PoloA Mexican -style chicken salad. Serves cold over Krichi Tostada with firecrackers or with many hot sauce, this is amazingly satisfactory meal.
- Boil the chicken. In a medium vessel, add water, half onion, chicken bilin and gulf leaves. Before adding chicken breasts, bring it to a boil, boiling until they reach the internal temperature of 165 ° F, about 20 minutes. Rake the water and let the chicken cool down before crushing.
- Boil potatoes and carrots. When the chicken is cooked, boil another medium vessel of water, add the money and carrots before. Boil to the tender of the fork, about 10 minutes, then press all the water and place aside to cool.
- Mix the salad base. In a large bowl, mix the mow, sour cream, mustard, pickle jalpio liquid, and salt and pepper to taste. Mix well.
- Collect the salad. Add cut chicken, cooked potatoes and carrots, sweet corn, and peas in the bowl with a mixture. Toss everything until the service is uniformly shared and refrigerated. With crackers, chips or bread, enjoy the cold on the tosta.
Note
Instead of cooking the chicken breast from the beginning, 4 cups of cut -cut rooting chicken are free to use.
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