Ensalada De Pollo Fresca Recipes

ENSALADA DE POLLO RECIPE

Steps:

• Start by cooking the vegetables. Place the potato cubes in a pot of salted boiling water, and boil until the potatoes are just fork tender (about 8 minutes).
• In a separate medium sized pot, simmer the carrots, peas, and corn together until they are just cooked through (about 3 minutes).
• In a large bowl, mix together the mayonnaise, sour cream, yellow mustard, lime juice, and jalapeno brine. Add in the chicken, salt, potatoes, and vegetables, and toss to coat. Taste and adjust salt to your preference.
• Chill in the refrigerator for 1 - 2 hours before serving.

ENSALADA DE POLLO

Steps:

• In a bowl combine the sour cream, mayonnaise, garlic salt, and pepper and mix well.
• Add the onion, celery, jalapenos and the juice from the jalapenos to the bowl. Mix well.
• Next add the veggies and chicken and mix again until everything is well coated.
• Transfer to the fridge to chill for about an hour before serving.

ENSALADA FRESCA (FRESH SALAD)

Steps:

• Dip the avocado slices into the lemon juice and place on a paper towel to drain. This will help to prevent oxidation.
• Chill a large round serving plate. in a circular pattern, leaving the center open for a small ramekin in which to serve the chipotle cream, alternate the slices of tomato, cheese and avocado. Sprinkle the minced tarragon over the arrangements and lightly sprinkle with coarse salt and pepper to taste.
• In a small bowl combine together the yogurt, chipotle and adobo sauce and if desired additional salt and pepper. Place the prepared yogurt mixture in center of serving dish. Allow each individual guest to spoon the chipotle cream over the tomato and cheese slices when plating.
• Please note: It is important that this salad be served quickly after preparing. If it is allowed to sit to long it will loose its "fresca".

FRESCA ENSALADA ORIENTAL DE POLLO

Steps:

• Espolvorea el pollo con la sal; barnízalo con 2 cdtas. de aderezo.
• Calienta una sartén antiadherente a fuego medio-alto. Añade el pollo; cocínalo 2 min. por lado o hasta que esté dorado por ambos lados. Tapa la sartén; cocina el pollo a fuego medio-bajo por 5 min. o hasta que esté bien cocido (165ºF), volteándolo de vez en cuando. Rebánalo.
• Distribuye la lechuga en 2 platos; pon encima la naranja, las vainitas chinas, el pollo, las almendras y la zanahoria. Rocíalos con el aderezo restante.

ENSALADA DE POLLO Y VEGETALES FRESCOS

Steps:

• Mezcla las lechugas verdes con el pollo, los tomates y las zanahorias en una ensaladera grande.
• Añade el aderezo; revuelve ligeramente.
• Coloca cantidades iguales en 4 platos individuales.