Ecuadorian Chicken Salad

Andrea Zevallos
Servings: 4
1 to 2 hr

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

  • Ingredients
  • step-by-step directions
Ecuadorian Chicken Salad
  • 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)
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)
  • 1 handful cilantro (finely chopped)
  • 1 hardboiled egg
  • olive oil
Plantain Chips
  • 2 green plantains (peeled and sliced lengthwise; 1/8-inch thickness)
  • vegetable oil (to fry)
  • salt
  • 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
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