Spanish Chicken Salad (Ensaladilla de Pollo) – Creamy & Easy Recipe
Ensaladilla de Pollo, or Spanish Chicken Salad, is a creamy, comforting dish made with tender chicken, potatoes, vegetables, and mayonnaise. This traditional recipe is perfect as a light lunch, side dish, or party appetizer.
Rich yet refreshing, this creamy chicken potato salad is a staple in Spanish homes and tapas bars — simple to prepare and always a crowd favorite.
⭐ Why You’ll Love This Spanish Chicken Salad
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🥗 Creamy and satisfying texture
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🍗 Tender, flavorful chicken
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🥔 Hearty potatoes for a filling dish
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❄️ Perfect served cold — ideal for warm weather
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🎉 Great for meal prep and gatherings
This easy chicken salad recipe is versatile and can be customized with your favorite ingredients.
🛒 Ingredients You’ll Need
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2 cups cooked chicken breast, shredded or diced
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2 medium potatoes, boiled and diced
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1 carrot, cooked and chopped
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½ cup green peas
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2 eggs, hard-boiled and chopped
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¾ cup mayonnaise
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Salt and black pepper to taste
Optional: roasted red peppers or olives for garnish.
👩🍳 How to Make Ensaladilla de Pollo
1️⃣ Cook the Ingredients
Boil potatoes and carrot until tender but firm. Cook peas if using fresh. Let all ingredients cool completely.
2️⃣ Combine
In a large bowl, mix chicken, potatoes, carrot, peas, and chopped hard-boiled eggs.
3️⃣ Add Dressing
Stir in mayonnaise until evenly coated. Season with salt and pepper to taste.
4️⃣ Chill
Refrigerate for at least 1 hour before serving to allow flavors to blend.
5️⃣ Garnish & Serve
Decorate with extra egg slices, olives, or roasted peppers before serving.
🍽️ Serving Suggestions
This Spanish creamy chicken salad pairs perfectly with:
✔ Toasted baguette slices
✔ As a sandwich filling
✔ As part of a tapas spread
✔ Alongside grilled meats
Serve cold for best flavor and texture.
💡 Tips for the Best Chicken Salad
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Let all ingredients cool before mixing to prevent watery texture.
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Use rotisserie chicken for convenience and added flavor.
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Add a splash of lemon juice for freshness.
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Chill thoroughly before serving.
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