Pairs well with Ensalada de Pollo (Chicken Salad)
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Ensalada de Pollo (Chicken Salad)
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A fresh and crunchy Mexican chicken salad made with roasted skinless chicken breast, mayonnaise, sour cream, mustard, honey, lemon, celery, cranberries, blueberries (or grapes), and toasted nuts, served on a bed of fresh lettuce or as a sandwich filling.
00:00:00 total
Serves 4
easy
Sides / Appetizer
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Ingredients
- skinless roasted chicken breast - 2 cups (cut into small pieces)
- mayonnaise - 1/4 cup (for the dressing)
- sour cream - 1/4 cup (like the one used for tacos, for the dressing)
- mustard - 1 tablespoon (for the dressing)
- salt - watch the video to see (to taste)
- black pepper - watch the video to see (to taste)
- lemon juice - 1 teaspoon (a splash to balance flavors)
- honey - 1 teaspoon (a touch to balance flavors)
- celery - 1/2 cup (chopped, for fresh and crunchy texture)
- cranberries - 1/4 cup (dried or fresh)
- blueberries - 1/4 cup (fresh, can substitute with halved grapes or use both)
- toasted nuts - 1 tablespoon (previously beaten meat likely refers to toasted nuts or seeds (e.g., toasted sesame seeds - chilimolita powder))
- lettuce - watch the video to see (fresh, for serving bed or sandwich)
- chilimolita powder - a pinch (toasted Juanjolí microgreens powder, optional topping)
Instructions
- Prepare the chicken: Use skinless roasted chicken breast and cut it into small pieces.
- Make the dressing: In a bowl, combine mayonnaise, sour cream, mustard, salt, pepper, a splash of lemon juice, and a touch of honey. Stir well to blend the flavors.
- Add crunchy and fruity ingredients: Add chopped celery, cranberries, and blueberries (or halved grapes, or both) to the dressing and mix.
- Combine with chicken: Add the chopped roasted chicken to the dressing mixture and stir well to coat.
- Serve: Serve the chicken salad on a bed of fresh lettuce or use it to fill bread rolls (cuernitos). Optionally, sprinkle with chilimolita powder (toasted Juanjolí microgreens) for a unique flavor.
