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Ingredients
Ingredient Checklist
1 8-ounce skinless and boneless chicken breast
Salt
3 new red or white potatoes (3 ounces)
1 finely diced plus 2 julienned canned roasted red peppers or pimientos
2 hard-boiled large eggs, peeled and finely chopped
1 small red onion, peeled and cut into 1/8-inch dice
3 tablespoons frozen peas, thawed
1/3 cup finely chopped cilantro leaves plus 2 tablespoons leaves, for garnish
Freshly ground pepper
1 cup mayonnaise
Aranitas
Cook's Notes
The chicken salad can be prepared up to a day in advance; add the mayonnaise just before serving. Store the salad in an airtight container, refrigerated.
Gallery
Gallery
Ingredients
Ingredients
- 1 8-ounce skinless and boneless chicken breast
- Salt
- 3 new red or white potatoes (3 ounces)
- 1 finely diced plus 2 julienned canned roasted red peppers or pimientos
- 2 hard-boiled large eggs, peeled and finely chopped
- 1 small red onion, peeled and cut into 1/8-inch dice
- 3 tablespoons frozen peas, thawed
- 1/3 cup finely chopped cilantro leaves plus 2 tablespoons leaves, for garnish
- Freshly ground pepper
- 1 cup mayonnaise
- Aranitas
Directions
Place the chicken in a medium saucepan, and cover with cold salted water. Place the pan over high heat, and bring the water to a boil. Reduce heat to medium; simmer until chicken turns opaque, about 8 minutes. Remove the chicken from the water; set aside until cool enough to handle. Cut into 1/8-inch dice, and set aside in a large bowl.
Place the potatoes in a saucepan; cover with cold salted water. Place pan over high heat, and bring water to a boil. Reduce the heat to medium, and simmer potatoes until fork tender, about 10 minutes. Remove potatoes from water; set aside to cool. Peel, cut into fine dice, and add to the chicken.
Add the diced red pepper, eggs, onion, peas, and cilantro to the chicken mixture. Season with salt and pepper. Add the mayonnaise, and mix until combined.
Place about 1 tablespoon salad on top of each aranita. Garnish with julienned red peppers and cilantro leaves, and serve.
Cook's Notes
The chicken salad can be prepared up to a day in advance; add the mayonnaise just before serving. Store the salad in an airtight container, refrigerated.
Cook’s Notes
The chicken salad can be prepared up to a day in advance; add the mayonnaise just before serving. Store the salad in an airtight container, refrigerated.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Cuban Chicken Salad
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cuban Chicken Salad
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
