WEEKDAYS 1e|12c|p

Ecuadorian Chicken Salad

619 Ecuadorian Chicken Salad
Andrea's chicken salad is especially tasty when served with a side of fried plantain chips!
skill level
Moderate
time
60-120min
servings
4
cost
$$
Contributed by :
Andrea's chicken salad is especially tasty when served with a side of fried plantain chips!
share
ingredients
  • 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 
watch this recipe
×
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    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: 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.
  • 2
    Drain, reserve and dice the Potatoes, and shred the Chicken.
  • 3
    1 large Red Onion (sliced)
    4 juicy Limes (juiced)
    2 tablespoons Salt (plus more to season dish)
    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.
  • 4
    1/2 Green Bell Pepper (diced)
    2 Roma or 1 Large Beefsteak Tomato (diced)
    1 Egg (hardboiled)
    cooked Potatoes
    marinated Onion
    cooked Chicken
    handful finely chopped Cilantro
    Olive Oil
    Combine the Bell Pepper, Tomatoes, Egg, Potatoes, marinated Onion, Chicken, and a splash of Olive Oil and toss to coat. Adjust seasonings as needed.
  • 5
    2 Green Plantains (peeled and sliced lengthwise; 1/8th-inch thickness)
    Vegetable Oil (to fry)
    Salt
    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.
  • 6
    Serve the Chicken Salad with the Plantain Chips.

    Helpful Tips:
    1. Plantains are similar to bananas, but larger, firmer, and less sweet.
    2. Use poached chicken and shred.
    3. To pickle the onions: slice thin, add salt and lime for 5-10 minutes.

 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes