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first shot of plate with rice and chicken salpicon
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Salpicón (Bolivian Style Chicken Salad)

Bolivian-style chicken salpicón is a dish with shredded chicken and vegetables, often served with rice.
Course Appetizer, Main Course
Cuisine Bolivian
Prep Time 25 minutes
Cook Time 30 minutes
Servings 6
Calories 643kcal
Author Lizet Bowen

Ingredients

  • 600 g boneless chicken breast (1 whole chicken breast)
  • 1/2 onion
  • 2 bay leaves
  • 2 teaspoons of salt
  • 800 g diced potatoes + 1 tablespoon salt (2 potatoes)
  • 200 g diced carrots + 1 tsp salt (1 carrot)
  • 50 g frozen peas (1/4 cup)
  • 320 g mayonnaise (1 and 1/2 cups)
  • 6 lettuce leaves
  • 3 hard-boiled eggs, sliced
  • 2 sliced ​​tomatoes
  • 6 olives
  • Serve with rice

Instructions

  • Chicken breast: add the chicken breast to a medium saucepan along with the onion, bay leaf, 2 teaspoons of salt, and cover with water. Bring to a boil and cook for 20 minutes, or until the chicken is cooked. Let it cool and shred.
  • Potatoes: Add the potatoes to a medium saucepan, cover with water and add 1 tablespoon of salt. Once it starts to boil, set a timer for 6 minutes. Take out a small piece of potato and see if it is cooked, but firm. Drain.
  • Carrots: In a small saucepan, add the carrots and 1 teaspoon of salt. Cover with water and cook for 8 minutes. Drain.
  • Peas: In a small saucepan, bring a little water to a boil. Once it boils, add the peas and cook for 5 minutes. Drain.
  • Once everything is cool, add the chicken, potatoes, carrots, peas, and mayonnaise to a large bowl. Mix carefully so as not to mash the potatoes. If desired, add salt.
  • Serve: on a plate, place 1 lettuce leaf, add the chicken salad on top, and garnish with sliced tomatoes, sliced hard-boiled eggs, and olives.

Notes

The number of calories is only for the salpicon, without the rice.