Ensalada Roja con Pollo (Red Salad with Chicken)

Ensalada Roja con Pollo (Red Salad with Chicken)

7 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    1 h 40 m
Laurie Gonzales
Recipe by  Laurie Gonzales

“My Venezuelan mother-in-law taught me to make this chicken salad. Don't let the 'red' part, which comes from beets, scare you away! I usually just throw this together with however much I have of the ingredients, so trying to figure out measurements is a challenge. Be sure to suit your own tastes with the dressing using more or less mayonnaise, pickle juice, salt and pepper.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Place the potatoes and carrots into a large pot and fill with enough water to cover. Bring to a boil, and cook until potatoes are tender enough to pierce with a fork, 8 to 10 minutes. Drain and rinse under cold water to cool. Set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the onion; cook and stir until tender and light brown, about 10 minutes. Set aside to cool.
  3. In a large bowl, combine the potatoes, carrots, chicken, eggs and pickles. In a separate bowl, whisk together the onion, pickle juice and mayonnaise. Season with salt and pepper. Pour over the potato mixture and stir gently to coat. Adjust the amounts of mayonnaise, salt and pepper if desired. Gently stir in beets last. Refrigerate for at least 1 hour to blend flavors before serving.

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Reviews (7)

Rate This Recipe
SunnyByrd
37

SunnyByrd

This is a wonderful salad. I made a 1/2 recipe for the first try and restrained myself from adding anything to it (dill weed, celery, peas...). All of the flavors, textures, and colors worked beautifully together. You may be tempted to add to it - but, for the first batch, don't. There are many ingredients that would lend themselves nicely, but this is a 5-star salad on its own. Thanks, Laurie!

Laurie Gonzales
23

Laurie Gonzales

I personally would not cook the potatoes and carrots together, because they may cook at a different rate. I would also cook them whole (potatoes with skins on), then peel/cube/dice when they are cold, but that's just how I like to do it. To prepare the beets: cook a whole, unpeeled large beet (or a couple small) in water until it is tender when pierced with a fork. Drain, rinse in cold water, and peel it when cold.

greatfoodaddict
11

greatfoodaddict

I was looking all over the web for this recipe since I grew up in Venezuela... I finally found it here! The funny thing is, I have an account here and didn't come up when I looked up beets and hard-boiled eggs. :( Oh well, I's so happy you have it! It tastes just like what I grew up with, I only omitted the pickles and pickle juice and added a little vinegar instead. I had never heard of pickles until I came here so I am SURE my mom didn't used to put them in there. Thanks so much!!! (PS I still remember my kindergarten class making me bring 2 hard-boiled eggs so we could make this together <3)

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 540 cal
  • 27%
  • Fat
  • 35.8 g
  • 55%
  • Carbs
  • 38.7 g
  • 12%
  • Protein
  • 17.4 g
  • 35%
  • Cholesterol
  • 146 mg
  • 49%
  • Sodium
  • 507 mg
  • 20%

Based on a 2,000 calorie diet

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My Mom's Good Old Potato Salad

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