Cuban Chicken Salad - Ensalada De Pollo |
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Prep Time: 45 Minutes Cook Time: 3 Minutes |
Ready In: 48 Minutes Servings: 8 |
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Three Guys from Miami Cook Cuban Ingredients:
1 1/2 cups diced carrots |
1 1/2 cups frozen peas |
1/2-2/3 cup real mayonnaise |
1 lime, juice of |
1 garlic clove, minced |
1 cup chopped celery |
1 cup chopped onion |
1 lb cooked chicken meat, diced |
3 hard-boiled eggs, chopped |
salt |
pepper |
Directions:
1. Cook the carrots and peas separately in the microwave for about 2-3 minutes on high.
2. Carrots should be soft, peas dark green.
3. Chill thoroughly in the refrigerator.
4. Mix the mayonnaise, lime juice, and garlic in a bowl; adjust the mayonnaise to get the right consistency.
5. In a large bowl, toss the carrots, peas, celery, onion, and cooked chicken together; add the mayonnaise mixture, a little at a time, until you get the proper consistency.
6. Salt and pepper to taste.
7. Gently fold in the chopped eggs.
8. Serve well chilled on a bed of lettuce.
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