ENSALADA DE POLLO RECIPE
Easy Ensalada de Pollo (Mexican Chicken Salad) made with mayonnaise and sour cream is creamy and delicious. It makes the best tostadas, sandwich, or pasta salad!
Provided by Alexa Blay
Categories Chicken
Time 15m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 301 calories, Carbohydrate 12.6 grams carbohydrates, Fat 21.5 grams fat, Fiber 1.5 grams fiber, Protein 15.2 grams protein, ServingSize 1/8, Sugar 2.8 grams sugar
FRESCA ENSALADA ORIENTAL DE POLLO
Directamente desde el otro lado del mundo, nos ha llegado el mejor sabor, contenido en esta maravillosa y muy fresca ensalada oriental de pollo.
Provided by My Food and Family
Categories Casa
Time 20m
Yield Rinde 2 porciones de 2-1/2 tazas cada una.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 220, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TACOS DE POLLO
These chicken tacos can be simple to prepare, with practice. They are VERY delicious and addicting. In Mexico they are usually served for supper but they make a wonderful light lunch also. This is authentic and made from scratch. The flavorful results are well worth the effort. The salsa and filling can be made a day or two ahead and refrigerated. To simplify things even more you can purchase a rotisserie chicken from the deli instead of poaching your own. Prep time does not include cooking time.
Provided by Alskann
Categories Lunch/Snacks
Time 1h45m
Yield 12 Tacos, 6 serving(s)
Number Of Ingredients 22
Steps:
- TO POACH THE CHICKEN:(or for a short-cut pick up a rotisserie chicken and shred it.).
- Cut the chicken breast in half.
- Put the chicken in a pot, cover with broth. Add water if needed.
- Cover and bring to a simmer.
- Continue simmering until chicken is just tender but not soft, about 25 minutes.
- Set aside to cool in broth.
- When cool, strain and strip the meat from the bone, discard the bone.
- Finish shredding chicken. If desired, you can shred some of the skin into the meat for extra flavor.
- Reserve the broth for other use, saving 3 Tablespoons for taco filling.
- ***While the chicken is poaching, make the SALSA DE JITOMATE DE MICHOACAN:.
- (Chiles and tomatoes can be broiling at the same time).
- Place the chiles under the broiler until slightly charred and blistered; set aside to cool.
- Line a small shallow pan with foil.
- Add whole, unpeeled tomatoes.
- Broil 2-inches from the heat, turning occasionally, until skin blistered and browned and flesh inside is mushy.
- Set aside to cool.
- Place the garlic, chiles, and salt together in food processor or blender.
- Process to a rough paste.
- Gradually add the unpeeled tomatoes; blending well after each addition.
- The sauce will have a rough texture.
- Add the onion and cilantro; stir well.
- TACO FILLING:.
- Heat the oil in a heavy skillet.
- Add onion and chile strips; saute for 1 minute but do not brown.
- Add tomatoes and continue cooking for 3 more minutes, until some of the juice has been absorbed.
- Add the shredded chicken, broth, and salt; cook until the mixture is almost dry and shiny, about 8 minutes.
- Set aside to cool slightly.
- THE TACOS:.
- Place 1/12 of the filling mixture across a corn tortilla; roll up and secure with a toothpick.
- Repeat with remaining tortillas and filling.
- Heat enough oil in a heavy frying pan to cover the bottom liberally, but not deep.
- Place the tacos a few at a time in the hot oil, open part down.
- Fry gently, turning occasionally until the tacos seal.
- Remove the toothpics and pace on serving plate.
- Open each taco slightly and insert some of the sauce, lettuce, creme fraiche, and cheese to taste.
Nutrition Facts : Calories 329.6, Fat 20.6, SaturatedFat 8.3, Cholesterol 40.8, Sodium 1133.1, Carbohydrate 29.1, Fiber 5.2, Sugar 6.6, Protein 9.7
ENSALADA FRESCA (FRESH SALAD)
The fresher the ingredients the better the salad. This is a Tex-Mex version of the classic Caprese Salad and yields itself nicely to either a sit down dinner or buffet. Hope you enjoy
Provided by PaulaG
Categories < 30 Mins
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
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".
Nutrition Facts : Calories 180.1, Fat 12.9, SaturatedFat 5.9, Cholesterol 32.6, Sodium 252.7, Carbohydrate 7.1, Fiber 2.4, Sugar 3.1, Protein 10.4
ENCHILADAS VERDES CON POLLO AS MADE BY CUCO RECIPE BY TASTY
Recording artist Cuco teams up with Tasty to make his favorite recipe: Enchiladas Verdes Con Pollo. If you like your enchiladas spicy, increase the number of serrano peppers.
Provided by Betsy Carter
Categories Lunch
Time 55m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Add the tomatillos, onion, serrano peppers, and garlic to a medium saucepan. Pour in enough water to just cover. Bring to a boil over medium-high heat and cook until the vegetables are very tender and the tomatillos have changed color, 8-10 minutes.
- Use a slotted spoon to transfer the cooked vegetables to a blender and discard the cooking liquid. Purée the vegetables until broken down. Add the chopped cilantro, salt, and chicken stock. Blend the salsa until smooth. It should be speckled and thick.
- Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. When the oil is shimmering, add the salsa verde to the pan. Bring to a boil, then reduce the heat to maintain a strong simmer. Cook until the salsa deepens in color and thickens slightly, about 10 minutes, stirring occasionally. Pour the salsa into a medium bowl and set aside. Wipe out the pan with a paper towel.
- Heat the remaining 2 tablespoons of vegetable oil in the same pan over medium-high heat. Working 2 at a time, fry the tortillas for 1 minute per side, until starting to brown but not completely fried. They should be crisp around the edges but still pliable enough to roll. Transfer the tortillas to a paper towel-lined baking sheet to drain.
- Set a rack in the center of the oven and turn on the broiler.
- Spread ½ cup of the salsa verde over the bottom of a 9 x 13-inch (22 x 33 cm) baking dish.
- Assemble the enchiladas: Dip a tortilla in the remaining salsa verde so both sides are coated. Place the tortilla on a flat surface and add about 4 tablespoons of shredded chicken to the center. Roll tightly. Place the filled tortilla, seam-side down, in the baking dish. Repeat with the remaining ingredients.
- Pour any remaining salsa over the top of the enchiladas, then sprinkle with the queso fresco.
- Broil the enchiladas until the cheese is just melted, 2-4 minutes.
- Serve the enchiladas warm with the diced onion, Mexican crema, and cilantro leaves for topping
- Enjoy!
Nutrition Facts : Calories 412 calories, Carbohydrate 14 grams, Fat 27 grams, Fiber 1 gram, Protein 27 grams, Sugar 6 grams
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