Go Back Email Link

Chicken Salad with Cucumber and Mint

Ensalada de Pollo con Pepino y Yerbabuena
Mexican home cooks like easy luncheon or light meal salads just as we do. This one is adapted from a Mexican magazine in Mexico City. The chipotle chile adds a spicy punch to the salad dressing.
Deel op Facebook Print Recipe

Ingredients

Makes 4 servings

  • 2 tablespoons vegetable oil
  • 4 skinless boneless chicken breast halves
  • ½ teaspoon salt or to taste
  • 4 cups finely shredded lettuce such as romaine or green leaf
  • 1 medium cucumber peeled, seeded, and diced (about ½ inch)
  • 2 tablespoons finely chopped fresh mint
  • 1 tablespoon finely chopped fresh parsley
  • 3 tablespoons mayonnaise
  • 3 teaspoons fresh lime juice
  • 1 mashed canned chipotle chile en adobo
  • 2 hard-cooked eggs peeled and quartered lengthwise
  • 8 radishes sliced into rounds

Instructions

  • In a large nonstick skillet, heat the oil over medium heat.
  • Season the chicken breasts with salt and cook until lightly browned on both sides and white inside, but still juicy, about 8 minutes.
  • Remove to a cutting board.
  • When cool enough to handle, cut lengthwise into thin strips.
  • Reserve.
  • Put all the remaining ingredients, except the eggs and radishes, in a large bowl.
  • Add the chicken strips.
  • Toss gently to mix well.
  • Adjust salt.
  • Mound the salad equally on 4 serving plates.
  • Garnish with egg wedges and radish rounds.
  • Serve at once.
--------------------------------------------------------------------------------------------------
Course; Chicken / Salad
Cuisine; Mexican