Ensalada Roja con Pollo (Red Salad with Chicken)

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.

Step: 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.

Step: 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.

Step: 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.

Per Serving: 540 calories; protein 17.4g; carbohydrates 38.7g; fat 35.8g; cholesterol 146.2mg; sodium 474.7mg.

Product salad is morely of the easiest salads to produce . It is high in fibre and water produce . As fruits can make natural sweetness , you must have it for breakfast . The sugar can will give you more energy for the day and deal with your sweet cravings too.

Salads often get a bad rap for being unpleasant (if they’re feather like and mean) or unhealthy (if they’re not lean and mean). The substantial middle ground is not being talked more , but it’s precisely where you’ll found the salads that may get weight loss.