Ensalada Roja con Pollo (Red Salad with Chicken) Recipe - Allrecipes.com
Ensalada Roja con Pollo (Red Salad with Chicken) Recipe
  • READY IN ABOUT hrs

Ensalada Roja con Pollo (Red Salad with Chicken)

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    25 mins
  • COOK

    15 mins
  • READY IN

    1 hr 40 mins

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Feb 16, 2008

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!

 
Feb 26, 2008

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.

 

9 Ratings

Mar 30, 2010

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)

 
Apr 24, 2009

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.

 
Aug 27, 2010

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.

 
Aug 10, 2010

try adding paprika

 

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Nutrition

  • Calories
  • 540 kcal
  • 27%
  • Carbohydrates
  • 38.7 g
  • 12%
  • Cholesterol
  • 146 mg
  • 49%
  • Fat
  • 35.8 g
  • 55%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 17.4 g
  • 35%
  • Sodium
  • 475 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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