Vegetable and Chicken Salad
Potato, carrot and peas boiled and dressed with mayonnaise, with fried chicken cut into pieces stirred through at the end. Twenty minutes, four servings.
Servings: 4
Calories: 632kcal
Ingredients
- 300 g chicken
- 1 cup peas
- 2 carrots chopped small
- 3 potatoes chopped small
- 1 cup mayonnaise
- Oil for frying the chicken
- Salt and pepper
Instructions
- Chop the carrot and the potato into small pieces and set them aside.
- Put the chopped potato, the chopped carrot and the peas in a pot of water and cook for 5 to 10 minutes, until the vegetables are tender. Drain them and set them aside.
- Season the chicken with salt and pepper on both sides.
- Heat a little oil in a skillet and fry the chicken on both sides.
- Take it out of the skillet and cut it into small squares.
- In a bowl, put the cooked carrot, potato and peas and add the mayonnaise. Stir well.
- Add the chicken pieces and stir again, carefully.
- Taste, adjust the salt, and serve.
Notes
Fresh lettuce can go in, which is what the recipe suggests. Add it at the last moment, since dressed lettuce wilts within the hour. Let the vegetables cool before the mayonnaise goes in. Mayonnaise is an emulsion held together by egg yolk, and warm vegetables break it: the oil separates out and the dressing turns greasy and thin. Drain them well too. Five to ten minutes is a short boil and that is deliberate. Potato and carrot should hold their shape in the bowl rather than crumbling into the mayonnaise, so a knife should meet a little resistance when they come out. This is the Colombian cousin of a Russian salad, with fried chicken instead of ham and no beetroot, and it is eaten as a side or on its own.
Nutrition
Calories: 632kcal | Carbohydrates: 39g | Protein: 8g | Fat: 50g | Saturated Fat: 8g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 1475mg | Potassium: 811mg | Fiber: 5g | Sugar: 5g | Vitamin A: 537IU | Vitamin C: 46mg | Calcium: 44mg | Iron: 3mg