Chicken
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Ensalada de Pollo (Chicken Salad)
Prep
cook
total
Ingredients
- 2 chicken breasts
- A pinch of salt for boiling
To assemble the chicken salad:
- 1/3 of an onion
- 2 garlic cloves
- 1 head of romaine lettuce, finely chopped
- 1 cup cooked vegetables (this recipe used peas, corn, green beans and carrots)
- 4 tablespoons sour cream
- 4 tablespoons mayonnaise
- A pinch of salt
- A pinch of black pepper
- 1 teaspoon Spanglish Asadero Garlic & Lime seasoning
- A splash of pickled jalapeño vinegar
- Pickled jalapeño slices, to taste.
Garlic & Lime
Directions
- Start by cooking one chicken breast in water with a little salt, onion, and garlic cloves.
- Cook for about 40 minutes, or until the chicken is very tender.
- Once cooked, remove the chicken breast and shred it in a skillet or bowl.
- Add the romaine lettuce, cooked vegetables, sour cream, mayonnaise, salt, black pepper, Spanglish Asadero Garlic & Lime seasoning, pickled jalapeño vinegar, pickled jalapeño slices, to taste.
- Mix everything very well until fully combined.
