Andrea's chicken salad is especially tasty when served with a side of fried plantain chips!

Ecuadorian Chicken Salad

  • For the Chicken
  • 1/2 Chicken (breast; spine; and leg)
  • 1/2 Yellow Onion (chopped)
  • 1/2 Green Pepper (chopped)
  • 1 Carrot (peeled and chopped)
  • 1 rib Celery (chopped)
  • 1 Chicken Bouillon Cube
  • Water (to cover)
  • 2 Russet Potatoes (peeled and quartered)
  • For the Chicken Salad
  • 1 large Red Onion (sliced)
  • 4 juicy Limes (juiced)
  • 2 tablespoons Salt (plus more to season dish)
  • 1/2 Green Bell Pepper (diced)
  • 2 Roma or 1 Large Beefsteak Tomato (diced)
  • handful finely chopped Cilantro
  • 1 Egg (hardboiled)
  • Olive Oil
  • For the Plantain Chips
  • 2 Green Plantains (peeled and sliced lengthwise; 1/8th-inch thickness)
  • Vegetable Oil (to fry)
  • Salt
step-by-step directions
step-by-step directions
  • For the Chicken:
  • Combine everything but the Potatoes in a stock pot, and cover with water. Bring to a boil, and reduce to a simmer, cook for 45 to an hour, until Chicken is cooked through. 20 minutes before finished, add Potatoes, cooking until fork tender.
  • Drain, reserve and dice the Potatoes, and shred the Chicken.
  • For the Salad:
  • Combine the Onion and Salt and allow to sit for 5 minutes. Add the Lime Juice, and allow to marinate for at least 30 minutes.
  • Combine the Bell Pepper, Tomatoes, Egg, Potatoes, marinated Onion, Chicken, and a splash of Olive Oil and toss to coat. Adjust seasonings as needed.
  • For the Plantain Chips:
  • Heat 1/2-inch of  Oil in to 360°F. Fry the Plantains until crispy. Drain on a paper towel lined plate and season immediately with Salt.
  • Serve the Chicken Salad with the Plantain Chips.
Similar categories: Dinner Courses & Meals

Watch how its made

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Ecuadorian Chicken Salad

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