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Cuban Chicken Salad

This chicken salad is made with roasted red peppers and cilantro. Serve on crispy beds of fried, grated green plantains called Aranitas.

Source: Martha Stewart Living, September 1998


  • 1 8-ounce skinless and boneless chicken breast
  • Salt
  • 3 new red or white potatoes (3 ounces)
  • 1 finely diced plus 2 julienned canned roasted red peppers or pimientos
  • 2 hard-boiled large eggs, peeled and finely chopped
  • 1 small red onion, peeled and cut into 1/8-inch dice
  • 3 tablespoons frozen peas, thawed
  • 1/3 cup finely chopped cilantro leaves plus 2 tablespoons leaves, for garnish
  • Freshly ground pepper
  • 1 cup mayonnaise
  • Aranitas


  1. Place the chicken in a medium saucepan, and cover with cold salted water. Place the pan over high heat, and bring the water to a boil. Reduce heat to medium; simmer until chicken turns opaque, about 8 minutes. Remove the chicken from the water; set aside until cool enough to handle. Cut into 1/8-inch dice, and set aside in a large bowl.

  2. Place the potatoes in a saucepan; cover with cold salted water. Place pan over high heat, and bring water to a boil. Reduce the heat to medium, and simmer potatoes until fork tender, about 10 minutes. Remove potatoes from water; set aside to cool. Peel, cut into fine dice, and add to the chicken.

  3. Add the diced red pepper, eggs, onion, peas, and cilantro to the chicken mixture. Season with salt and pepper. Add the mayonnaise, and mix until combined.

  4. Place about 1 tablespoon salad on top of each aranita. Garnish with julienned red peppers and cilantro leaves, and serve.

Cook's Notes

The chicken salad can be prepared up to a day in advance; add the mayonnaise just before serving. Store the salad in an airtight container, refrigerated.

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