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How to Prepare a Tasty Chicken Salad

On this page we present you 3 different ways to prepare this recipe:

Chicken Salad (Original version)
Traditional Chicken Salad (Version with 9 ingredients and 9 steps)
Version in Spanish

Chicken Salad

In Cuban cuisine, chicken is revered as one of the most cherished meats. In past times, when red meat was more affordable, chicken was seen as an exclusive delicacy. This exquisite chicken salad recipe is an ideal appetizer for any special occasion.

In the mid-twentieth century, as red meat was more economical, chicken was considered a luxury.

This chicken salad recipe is a magnificent appetizer for any menu. Originating from Cuba, this chicken salad combines fresh and traditional flavors, being a popular dish throughout the island.

Chicken Salad

1 hour

8 Servings

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Ingredients

1 Roasted and deboned chicken

4 Large potatoes

1 cup of Mayonnaise

½ Red onion

1 Large chili pepper

1 cup of Chopped celery

3 Carrots

1 pinch of Salt

1 pinch of Pepper

Preparation

Step 1 : To prepare this salad, start by deboning and cubing the meat of the roasted chicken.

Step 2 : Next, boil the potatoes and carrots and cut them into cubes the same size as the chicken.

Step 3 : All ingredients are mixed in a large bowl, seasoned with salt and pepper to taste, and stirred carefully.

Step 4 : Finally, this delicious salad can be served in peeled avocado halves, turning it into a fresh and delicious appetizer.

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Traditional Chicken Salad

Chicken Salad is a fresh and versatile Cuban dish, ideal for a hearty snack. With shredded chicken, potatoes, eggs, peppers, and olives.

Appetizers

1 hour

6 Servings

Ingredients

2 cups of Chicken breasts

1 Onion

3 Eggs

1 Bell pepper

½ cup of Olives

1 cup of Mayonnaise

500 grams of Potatoes

1 pinch of Salt

1 pinch of Pepper

Preparation

Step 1 : Peel and wash the potatoes, then cut into cubes and boil in salted water until al dente.

Step 2 : On the other hand, boil the chicken in water with salt and bay leaf until tender, shred it, discard the bones, and reserve the breasts.

Step 3 : Boil the eggs for 10 to 15 minutes, peel and cut as desired.

Step 4 : Chop the olives and cut the pepper into thin strips.

Step 5 : In a bowl, mix the potatoes, shredded chicken, onion, peppers, and olives.

Step 6 : Add the mayonnaise and, optionally, mustard.

Step 7 : Stir carefully, add salt and pepper to taste.

Step 8 : Refrigerate for at least half an hour.

Step 9 : To finish, garnish with roasted peppers, olives, or other ingredients of choice.