Ensalada Roja con Pollo (Red Salad with Chicken)

Ensalada Roja con Pollo (Red Salad with Chicken)

7
Laurie Gonzales 6

"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

1 h 40 m servings 540 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 540 kcal
  • 27%
  • Fat:
  • 35.8 g
  • 55%
  • Carbs:
  • 38.7g
  • 12%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 475 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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.

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 you...