Ensalada Mexicana With Picoso Dressing Food
MEXICAN CHICKEN SALAD
This chicken salad recipe is a Mexican adaption of the famous Russian salad, but with chicken added. The salad has some of the same ingredients as the Eastern European version, but the Mexican version has several variations, that include ingredients like red peppers or corn.
Provided by Mely Martínez
Time 40m
Number Of Ingredients 14
Steps:
- Place the cooked and shredded chicken, potatoes, carrots, celery, sweet peas and apple into a large bowl.
- Mix gently and stir in the mayonnaise (carefully, to avoid breaking or mashing the cooked vegetables).
- Season with salt and pepper. Refrigerate for about 4 hours to allow the flavors to blend. Believe me, it is worth the wait, as it will definitely taste better.
Nutrition Facts : ServingSize 6 oz Chicken Salad, Calories 327 kcal, Carbohydrate 15 g, Protein 15 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 48 mg, Sodium 283 mg, Fiber 3 g, Sugar 5 g
ENSALADA MEXICANA WITH PICOSO DRESSING
Make and share this Ensalada Mexicana With Picoso Dressing recipe from Food.com.
Provided by COOKGIRl
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- *NOTE: You can use store bought tortilla chips or as I did, prepare your own. Using either corn or flour tortillas, cut up into thin strips and bake on a cookie sheet at 350 degrees for about 12-15 minutes or until toasted and crunchy. Set aside to cool.
- SALAD DRESSING: In a non-reactive bowl combine all the ingredients and using an immersion blender, mix well. Whisk salad dressing before serving.
- SALAD: In a large bowl combine the salad ingredients. Toss with a little bit of the dressing to coat.
- Sprinkle tortilla chips on top to garnish. Grate some freshly ground black pepper on top.
- Serve the remaining salad dressing on the side.
Nutrition Facts : Calories 461.6, Fat 28.4, SaturatedFat 2.8, Sodium 540, Carbohydrate 43, Fiber 11.2, Sugar 13.4, Protein 11.1
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