Best 3 Ensalada Roja Con Pollo Red Salad With Chicken Recipes
Ensalada roja con pollo, or red salad with chicken, is a vibrant and flavorful dish that combines the freshness of red cabbage and the savory richness of chicken. This classic Spanish salad is a staple of summer gatherings and potlucks, and it's a delicious and easy way to enjoy the warm-weather bounty. With its bright colors and bold flavors, ensalada roja con pollo is sure to be a hit at your next party or gathering.
Here are our top 3 tried and tested recipes!
ENSALADA ROJA CON POLLO (RED SALAD WITH CHICKEN)
My Venezuelan mother-in-law taught me to make this chicken salad. Don't let the 'red' part, which comes from beets, scare you away! I usually just throw this together with however much I have of the ingredients, so trying to figure out measurements is a challenge. Be sure to suit your own tastes with the dressing using more or less mayonnaise, pickle juice, salt and pepper.
Provided by Laurie Johnson Gonzalez
Categories Salad Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- Place the potatoes and carrots into a large pot and fill with enough water to cover. Bring to a boil, and cook until potatoes are tender enough to pierce with a fork, 8 to 10 minutes. Drain and rinse under cold water to cool. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion; cook and stir until tender and light brown, about 10 minutes. Set aside to cool.
- In a large bowl, combine the potatoes, carrots, chicken, eggs and pickles. In a separate bowl, whisk together the onion, pickle juice and mayonnaise. Season with salt and pepper. Pour over the potato mixture and stir gently to coat. Adjust the amounts of mayonnaise, salt and pepper if desired. Gently stir in beets last. Refrigerate for at least 1 hour to blend flavors before serving.
Nutrition Facts : Calories 539.9 calories, Carbohydrate 38.7 g, Cholesterol 146.2 mg, Fat 35.8 g, Fiber 5.3 g, Protein 17.4 g, SaturatedFat 6.1 g, Sodium 474.7 mg, Sugar 4.7 g
ENSALADA ROJA CON POLLO (RED SALAD WITH CHICKEN)
My Venezuelan mother-in-law taught me to make this chicken salad. Don't let the 'red' part, which comes from beets, scare you away! I usually just throw this together with however much I have of the ingredients, so trying to figure out measurements is a challenge. Be sure to suit your own tastes with the dressing using more or less mayonnaise, pickle juice, salt and pepper.
Provided by Laurie Johnson Gonzalez
Categories Salad Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- Place the potatoes and carrots into a large pot and fill with enough water to cover. Bring to a boil, and cook until potatoes are tender enough to pierce with a fork, 8 to 10 minutes. Drain and rinse under cold water to cool. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion; cook and stir until tender and light brown, about 10 minutes. Set aside to cool.
- In a large bowl, combine the potatoes, carrots, chicken, eggs and pickles. In a separate bowl, whisk together the onion, pickle juice and mayonnaise. Season with salt and pepper. Pour over the potato mixture and stir gently to coat. Adjust the amounts of mayonnaise, salt and pepper if desired. Gently stir in beets last. Refrigerate for at least 1 hour to blend flavors before serving.
Nutrition Facts : Calories 539.9 calories, Carbohydrate 38.7 g, Cholesterol 146.2 mg, Fat 35.8 g, Fiber 5.3 g, Protein 17.4 g, SaturatedFat 6.1 g, Sodium 474.7 mg, Sugar 4.7 g
CUBAN CHICKEN SALAD - ENSALADA DE POLLO
Make and share this Cuban Chicken Salad - Ensalada De Pollo recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 48m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook the carrots and peas separately in the microwave for about 2-3 minutes on high.
- Carrots should be soft, peas dark green.
- Chill thoroughly in the refrigerator.
- Mix the mayonnaise, lime juice, and garlic in a bowl; adjust the mayonnaise to get the right consistency.
- In a large bowl, toss the carrots, peas, celery, onion, and cooked chicken together; add the mayonnaise mixture, a little at a time, until you get the proper consistency.
- Salt and pepper to taste.
- Gently fold in the chopped eggs.
- Serve well chilled on a bed of lettuce.
Nutrition Facts : Calories 284, Fat 11.9, SaturatedFat 2.5, Cholesterol 151.3, Sodium 334.6, Carbohydrate 20.5, Fiber 4.5, Sugar 7.8, Protein 23.7
Tips:
- Use fresh, ripe ingredients. This will ensure that your salad is flavorful and delicious.
- Don't overcook the chicken. Overcooked chicken is tough and dry. Cook it just until it is cooked through, about 8-10 minutes per side.
- Let the chicken cool slightly before shredding it. This will make it easier to shred and prevent it from falling apart.
- Use a variety of vegetables in your salad. This will add flavor, color, and nutrients.
- Don't be afraid to experiment with different dressings. There are many different types of dressings that can be used on a red salad, so find one that you like and enjoy.
Conclusion:
Red salad with chicken is a delicious, healthy, and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover chicken, and it is also a great option for a light lunch or dinner. With its vibrant colors and flavors, this salad is sure to be a hit with everyone who tries it.
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