Ensalada Roja Con Pollo (Red Salad With Chicken) Recipe

Name: Ensalada Roja Con Pollo (Red Salad With Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large baking potatoes, peeled and cubed; 4 carrots, diced; 1 tablespoon olive oil; 1 large onion, chopped; 3 cups diced cooked chicken; 6 hard-cooked eggs, peeled and chopped; 2 dill pickles, chopped; 2 tablespoons dill pickle brine; 2 cups mayonnaise; salt and pepper to taste; 1 cup diced cooked beets

Servings: persons

6 large baking potatoes, peeled and cubed
4 carrots, diced
1 tablespoon olive oil
1 large onion, chopped
3 cups diced cooked chicken
6 hard-cooked eggs, peeled and chopped
2 dill pickles, chopped
2 tablespoons dill pickle brine
2 cups mayonnaise
salt and pepper to taste
1 cup diced cooked beets

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.

1527

kcal

Calories

116

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 large baking potatoes, peeled and cubed, 4 carrots, diced, 1 tablespoon olive oil, 1 large onion, chopped, and more.

Yes, Ensalada Roja Con Pollo (Red Salad With Chicken) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ensalada Roja Con Pollo (Red Salad With Chicken)

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