Salpicón (Bolivian Style Chicken Salad)
Bolivian-style chicken salpicón is a dish with shredded chicken and vegetables, often served with rice.
Servings 6
Calories 643kcal
Ingredients
- 600 g boneless chicken breast (1 whole chicken breast)
- ½ onion
- 2 bay leaves
- 2 teaspoons of salt
- 800 g diced potatoes + 1 tablespoon salt (2 potatoes)
- 200 g diced carrots + 1 teaspoon salt (1 carrot)
- 50 g frozen peas (¼ cup)
- 320 g mayonnaise (1 and ½ 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.
Nutrition
Serving: 403g | Calories: 643kcal | Carbohydrates: 30.13g | Protein: 30.2g | Fat: 44.38g | Fiber: 4.8g
