Ensalada De Pollo (chicken Salad) Recipe
Make Ensalada De Pollo (chicken Salad) Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Base
Dressing
Toppings
Method
Salad Preparation
- 1
Prepare the Chicken
If using leftover chicken, shred or chop the cooked chicken breast into bite-sized pieces. If cooking fresh chicken, grill, boil, or bake the chicken until fully cooked, then let it cool before cutting.
- 2
Chop the Vegetables
Wash and chop the romaine lettuce into bite-sized pieces. Halve the cherry tomatoes, slice the cucumber, and finely chop the red onion.
- 3
Combine the Base Ingredients
In a large mixing bowl, combine the cooked chicken, romaine lettuce, cherry tomatoes, cucumber, and red onion. Toss well to combine.
Dressing Preparation
- 4
Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until smooth and well combined.
- 5
Dress the Salad
Pour the dressing over the salad mixture and toss gently to ensure the salad is evenly coated with the dressing.
Assembly
- 6
Add Toppings
Slice the avocado and arrange it on top of the salad. Sprinkle the feta cheese and chopped parsley over the salad for added flavor and garnish.
- 7
Serve
Serve the ensalada de pollo immediately, or refrigerate for up to an hour before serving if desired. Enjoy!
