Recipe by Laurie Gonzales
"My Venezuelan mother-in-law taught me to make this chicken salad. Don't let the 'red' part, which comes from beets, scare you away! I usually just throw this together with however much I have of the ingredients, so trying to figure out measurements is a challenge. Be sure to suit your own tastes with the dressing using more or less mayonnaise, pickle juice, salt and pepper."
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baking potatoes, peeled and cubed
diced cooked chicken
hard-cooked eggs, peeled and chopped
dill pickles, chopped
dill pickle brine
salt and pepper to taste
diced cooked beets
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 beautifully together. You may be tempted to add to it - but, for the first batch, don't. There are many ingredients that would lend themselves nicely, but this is a 5-star salad on its own. Thanks, Laurie!
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 are cold, but that's just how I like to do it. To prepare the beets: cook a whole, unpeeled large beet (or a couple small) in water until it is tender when pierced with a fork. Drain, rinse in cold water, and peel it when cold.
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 hard-boiled eggs. :( Oh well, I's so happy you have it! It tastes just like what I grew up with, I only omitted the pickles and pickle juice and added a little vinegar instead. I had never heard of pickles until I came here so I am SURE my mom didn't used to put them in there. Thanks so much!!! (PS I still remember my kindergarten class making me bring 2 hard-boiled eggs so we could make this together <3)
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 warm cooked potato, carrots and onion to the dressing and refrigerated. I followed the recipe from there. I gently folded the raw shredded beets in last. This was a beautiful and very tasty salad.
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.
try adding paprika
This "Ensalada Roja con Pollo (Red Salad with Chicken)" was both attractive and delicious. I will definitely be making this again many, many more times. Thank you Laurie Gonzales for sharing your recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Ensalada Roja con Pollo (Red Salad with Chicken)
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 540
** Calories from Fat: 322
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