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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.