Your requested recipe from Cuban Cookbook




Cuban Chicken Salad     
by The Chef
Ensalada de Pollo            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