Ensalada Roja con Pollo (Red Salad with Chicken)
Ingredients1 h 40 m servings 540 cals
- Place the potatoes and carrots into a large pot and fill with enough water to cover. Bring to a boil, and cook until potatoes are tender enough to pierce with a fork, 8 to 10 minutes. Drain and rinse under cold water to cool. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion; cook and stir until tender and light brown, about 10 minutes. Set aside to cool.
- In a large bowl, combine the potatoes, carrots, chicken, eggs and pickles. In a separate bowl, whisk together the onion, pickle juice and mayonnaise. Season with salt and pepper. Pour over the potato mixture and stir gently to coat. Adjust the amounts of mayonnaise, salt and pepper if desired. Gently stir in beets last. Refrigerate for at least 1 hour to blend flavors before serving.
Per Serving: 540 calories; 35.8 g fat; 38.7 g carbohydrates; 17.4 g protein; 146 mg cholesterol; 475 mg sodium. Full nutrition
ReviewsRead all reviews 7
This is a wonderful salad. I made a 1/2 recipe for the first try and restrained myself from adding anything to it (dill weed, celery, peas...). All of the flavors, textures, and colors worked be...
I personally would not cook the potatoes and carrots together, because they may cook at a different rate. I would also cook them whole (potatoes with skins on), then peel/cube/dice when they ar...
I was looking all over the web for this recipe since I grew up in Venezuela... I finally found it here! The funny thing is, I have an account here and didn't come up when I looked up beets and h...
I like beets, so the recipe caught my eye. I also like to keep as much raw as possible. I did a dice on raw carrots and onion. No sauteing. I shredded the beet and added raw. I added the wa...
I love beets so I wanted to try this. It was good but no one seemed thrilled. I thought it needed a little more flavor, onion or something added to the dressing.