Ensalada de pollo (chicken salad with potatoes, carrots, corn and peas)
Cooking Con Claudia · ♥ 1.6K likes · 29.1K views · 3 min video
Read about chicken in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ lb carrots
- 1 cup mayo
- ½ cup sour cream
- ½ tsp garlic salt
- 1 tsp black pepper
- 3 whole pickled jalapenos
- 3 tbsp pickled jalapeno juice
- 1 whole rotisserie chicken
- ½ whole onion
- 15 oz corn
- 15 oz sweet peas
- 3 whole small diced potatoes
- salt
- water
Put the diced potatoes and carrots in a small saucepan with a good amount of salt, cover with water and bring to a boil over medium-high heat.
Once at a full boil, reduce to medium and cook 10 minutes, until the potatoes and carrots are tender.
In a bowl mix the mayo, sour cream, mustard, garlic salt, black pepper, a little salt and the pickled jalapenos with their juice.
Mixing the dressing and chicken
Mix in the onion, corn and sweet peas, then gently fold in the carrots and potatoes without breaking them.
Adding the vegetables and chilling