Chicken Salad
Ingredients
- 500 gChicken thigh (poached and shredded)
- 300 gPotato (small cooked cubes)
- 2 pcEgg (hard-boiled and chopped)
- 1 pcRed bell pepper (finely diced)
- 100 gGreen peas (cooked)
- 50 gGreen olive (chopped)
- 150 gJapanese mayo (for binding)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 100 gPiquillo peppers (drained and diced)
Method
Tender shredded chicken bound in a creamy dressing. Diced vegetables provide texture while olives offer a sharp, salty bite.
- 1
Submerge the chicken in a pot of simmering salted water. Poach until the meat is white to the core and easily shreds with a fork.
- 2
Cook the peeled and diced potatoes in boiling water until a knife tip sinks in like butter. Boil the eggs until hard-boiled.
- 3
Shred the warm chicken by hand. Cut the hard-boiled eggs, red pepper, piquillo peppers, and olives into small, regular pieces. The size should be uniform for a balanced mouthfeel.
- 4
In a large mixing bowl, combine all ingredients with the Japanese mayonnaise. The sauce should coat every piece without drowning the mixture. Adjust seasoning with salt and pepper.
Frequently asked questions
How do you get this dish right?
- Let the salad rest for at least 2 hours in the fridge: the potatoes will soak up the dressing and the flavors will meld.
- Shred the chicken while it's still warm; it will absorb the initial seasoning much better.
How long does this dish keep?
Keeps for 48 hours in the refrigerator in an airtight container. Do not freeze due to the mayonnaise content.
