Salpicón de pollo – cold chicken and vegetable salad
A filling cold salad of poached chicken, potato, carrot, peas, sweetcorn and hard-boiled egg bound with mayonnaise, served on lettuce with tomato. A typical summer supper in Uruguay, also made with rice or with beef.
- 1 h 15Time
- 36 minHands-on
- 4Portions
- 50 gprotein per portion
- 720kcal per portion
Ingredients for 4 portions
- 600 gChicken breast
- 1Bay leaf
- 600 gPotato
- 2Carrots
- 4Eggs
- 150 gGreen peas, frozen
- 200 gSweetcorn, drained
- 150 gMayonnaise
- ½Lemon, juiced
- to tasteSalt
- to tasteBlack pepper
On the side
- 1Lettuce
- 3Tomatoes, sliced
Method
- Put the chicken breasts and bay leaf in a saucepan, cover with water, add salt and bring to the boil.
- Simmer the chicken for 20 minutes until cooked through, then leave it to cool in the stock.
- Peel the potatoes and carrots and cut them into 1 cm dice.
- Put the potatoes, carrots and eggs in a pan of cold, lightly salted water. Boil for 10–12 minutes until the vegetables are tender but still hold their shape, adding the peas for the last 3 minutes.
- Drain the vegetables and leave them to cool. Cool the eggs in cold water, then peel and chop them.
- Lift the chicken out of the stock and cut it into small pieces or shred it.
- Mix the chicken, potatoes, carrots, peas, sweetcorn and eggs with the mayonnaise and lemon juice in a large bowl. Season with salt and pepper.
- Chill the salpicón in the fridge for at least 30 minutes so that it is properly cold.
- Arrange lettuce leaves on a platter, pile the salpicón on top and lay the tomato slices around it.
