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Salpicón de ave
Cold chicken salad
Argentine cold chicken salad with diced vegetables, egg and mayonnaise
Salpicón de ave is the cold supper of Argentine summers, made in Buenos Aires flats and on estancias alike when it is too hot to cook much, and a favourite way to use the chicken from a puchero or Sunday roast. Shredded chicken is mixed with diced pepper, tomato, spring onion, sweetcorn and boiled egg, bound with mayonnaise sharpened with lemon and mustard, and served chilled with crusty bread or on lettuce. The common mistake is dressing it while the chicken is still hot, which melts the mayonnaise into an oily puddle; let everything cool first. Chef's tip: dress the chicken with the lemon juice and a pinch of salt before the mayonnaise goes in, so the meat itself is seasoned, not just its coating.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅛ lb skinless chicken breastor 400 g leftover cooked chicken
- 1 tsp salt
- 3 eggs
- 1 red pepperfinely diced
- 2 tomatoesseeded and diced
- 3 spring onionsthinly sliced
- 5 ½ oz sweetcorndrained tinned or defrosted frozen
- 1 lemonjuiced
- 5 tbsp mayonnaise
- 1 tsp Dijon mustardcheck the label if you need gluten free
- 2 tbsp fresh parsleychopped
- 8 lettuce leaves (optional)to serve
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Method
0/6 doneStep 1: Put 1 ⅛ lb skinless chicken breast in a pan with ⅔ tsp salt and cold water to cover. Bring to a bare simmer and poach until the thickest part reaches 165°F, or is white all the way through with no pink, 12–15 minutes. Lift out and leave to cool on a plate.
15 minStep 2: At the same time, lower 3 eggs into a small pan of boiling water and cook for 10 minutes for firm yolks. Cool them in cold water, peel and chop.
10 minStep 4: Add 1 red pepper, 2 tomatoes, 3 spring onions, 5 ½ oz sweetcorn and the chopped eggs.
3 minStep 5: Whisk 5 tbsp mayonnaise with 1 tsp Dijon mustard and the rest of ½ lemon, then fold it through the salad with 2 tbsp fresh parsley until everything is lightly coated. Taste for salt.
2 minStep 6: Chill until serving if you have time. Serve on 8 lettuce leaves or with crusty bread. Keep leftovers in the fridge and eat within 2 days.
1 min
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 36 g
- Carbs
- 12 g
- Fat
- 22 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does salpicón de ave take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of skinless chicken breast?
- Boneless chicken thighs, same weight (a few minutes longer).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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