Ensalada de Pollo

Tender shredded chicken bound in a creamy dressing. Diced vegetables provide texture while olives offer a sharp, salty bite.

• Prep time: 25 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 638
• Protein: 30 g
• Carbs: 20 g
• Fat: 45 g

Ingredients

• 500 g Chicken thigh ( poached and shredded )
• 300 g Potato ( small cooked cubes )
• 2 piece Egg ( hard-boiled and chopped )
• 1 piece Red bell pepper ( finely diced )
• 100 g Green peas ( cooked )
• 50 g Green olive ( chopped )
• 150 g Japanese mayo ( for binding )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 100 g Piquillo peppers ( drained and diced )

Instructions

1. Cooking the chicken

   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. Vegetable and egg preparation

   Cook the peeled and diced potatoes in boiling water until a knife tip sinks in like butter. Boil the eggs until hard-boiled.

3. Shredding and chopping

   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. Binding and seasoning

   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.

Chef's tips

• 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.

Storage

Keeps for 48 hours in the refrigerator in an airtight container. Do not freeze due to the mayonnaise content.