Cuban Chicken Salad
Ensalada de Pollo
by The Chef
Serves: 6
Notes:This is a marriage of chicken and potato salad an excellent option to enjoy during the hottest day of the year.
Directions:
- Use chicken thighs or breast de-boned and skinned. Arrange the chicken in a single layer in a large, shallow baking pan, and spread the butter (1 stick) on top. Bake 1 hour. Baste with butter often to avoid drying out.
- Shred or cut the cooked chicken in small bite-sized pieces.
- Meanwhile, peal and put the potatoes in a large saucepan, and cover with 6 cups cold, salted water. Bring to a boil, and simmer for 20 minutes. Drain and cut up into small cubes.
- Combine the chicken and potatoes in a large bowl and add the rest of the ingredients except garnishes mix it all together with the salt and mayonnaise.
- Toss well, and refrigerate, covered, for at least 4 hours. Taste, and correct seasoning before garnishing.
- Arrange the salad on a bed of lettuce on a large serving platter, and garnish with the peas, eggs, asparagus and roasted peppers in a pleasing design.
Ingredients: - 4 cups Chicken, cooked and diced (2 to 3 pounds chicken thighs or breast de-boned and skinned)
- Butter for the the chicken preparation
- 4-6 Potatoes boiled, cubed
- 1 Apple (peeled, cored, diced in small pieces)
- ½ cup onion finely chopped
- 1 cup diced celery (optional)
- 1 ½ -2 cups mayonnaise
- ½ Tablespoon salt
For the Garnish: - 1 cup frozen peas
- 4 hard boiled eggs
- 1 (8 ounce) can or jar asparagus
- 1 small jar diced pimentos
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