Ensalada Roja Con Pollo (Red Salad With Chicken)
Como prepara mole como el que hace mamá en casa.
Recipe Summary 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.Ingredients | Comida Mexicana Pollo Con Mole6 large baking potatoes, peeled and cubed4 carrots, diced1 tablespoon olive oil1 large onion, chopped3 cups diced cooked chicken6 hard-cooked eggs, peeled and chopped2 dill pickles, chopped2 tablespoons dill pickle brine2 cups mayonnaisesalt and pepper to taste1 cup diced cooked beetsDirectionsPlace 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.Info | Comida Mexicana Pollo Con Moleprep: 25 mins cook: 15 mins additional: 1 hr total: 1 hr 40 mins Servings: 12 Yield: 12 servings
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