Ensalada Clásica de Pollo

Name: Ensalada Clásica de Pollo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lb pechugas de pollo sin hueso ni piel; 3 tallos de apio picados finamente; 3 cebollas verdes cortadas en rodajas finas; 2 tbsp perejil fresco picado finamente; 0.5 cup mayonesa; 1 tbsp mostaza de Dijon; 1 tbsp jugo de limón fresco; 0.5 tsp polvo de ajo; 0.5 tsp polvo de cebolla; 0.5 tsp sal kosher más; 0.25 tsp pimienta negra molida fresca; 1 tsp azúcar; 1 tbsp eneldo fresco picado; 6 cup agua; 1 tsp sal kosher para el caldo de cocción; 1 whole hoja de laurel; 5 whole granos de pimienta negra

Almuerzo35 min4 porcionesFácil

Sobre esta receta

Una ensalada de pollo atemporal y que agrada a todos, hecha con pollo tierno cocido, apio crujiente y un aderezo cremoso y ligeramente ácido a base de mayonesa. Simple, confiable y versátil sin límites — sírvela en sándwiches, en tazas de lechuga, rellena en aguacate, o directamente del tazón. Esta es la receta a la que volverás una y otra vez.

Instrucciones

1
Add the water, salt, bay leaf, and black pepper to a saucepan (Large). Place the chicken breast in a single layer in the pot. The water should cover the chicken by at least an inch — add lemon juice if needed.
2
Bring the water to a gentle boil over ^[medium-high heat], then immediately reduce the heat ^[to low]. Cover and let the chicken simmer gently for 15–18 minutes, until the thickest part of the chicken breast reads ![165°F] on an instant-read thermometer.
3
Transfer the chicken breast to a cutting board and let it rest for 5 minutes. Discard the poaching salt. Once cool enough to handle, chop or shred the chicken into bite-sized pieces. For the best texture, chop rather than shred — it holds up better in the green onion.
4
In a mixing bowl (Large), whisk together the mayonnaise, Dijon mustard, lemon juice, garlic powder, green onion powder, salt, black pepper, and sugar (if using) until smooth and well combined.
5
Taste the dressing and adjust seasoning. It should taste slightly bold and tangy — it will mellow once mixed with the chicken breast.
6
Add the chopped chicken breast, diced celery, green onion, parsley, and dill (if using) to the mixing bowl with the dressing. Gently fold everything together until evenly coated.
7
Taste and adjust salt, black pepper, or lemon juice as needed. For best results, cover and refrigerate for at least 30 minutes before serving — this lets the flavors meld and the green onion firm up slightly.
8
Serve chilled on toasted bread, croissants, or sandwich rolls; in crisp lettuce cups; stuffed in a halved avocado; or alongside crackers and lemon juice fruit.

Ensalada Clásica de Pollo

Almuerzo35 min4 porcionesFácil

Sobre esta receta

Instrucciones

1
Add the water, salt, bay leaf, and black pepper to a saucepan (Large). Place the chicken breast in a single layer in the pot. The water should cover the chicken by at least an inch — add lemon juice if needed.
2
Bring the water to a gentle boil over ^[medium-high heat], then immediately reduce the heat ^[to low]. Cover and let the chicken simmer gently for 15–18 minutes, until the thickest part of the chicken breast reads ![165°F] on an instant-read thermometer.
3
Transfer the chicken breast to a cutting board and let it rest for 5 minutes. Discard the poaching salt. Once cool enough to handle, chop or shred the chicken into bite-sized pieces. For the best texture, chop rather than shred — it holds up better in the green onion.
4
In a mixing bowl (Large), whisk together the mayonnaise, Dijon mustard, lemon juice, garlic powder, green onion powder, salt, black pepper, and sugar (if using) until smooth and well combined.
5
Taste the dressing and adjust seasoning. It should taste slightly bold and tangy — it will mellow once mixed with the chicken breast.
6
Add the chopped chicken breast, diced celery, green onion, parsley, and dill (if using) to the mixing bowl with the dressing. Gently fold everything together until evenly coated.
7
Taste and adjust salt, black pepper, or lemon juice as needed. For best results, cover and refrigerate for at least 30 minutes before serving — this lets the flavors meld and the green onion firm up slightly.
8
Serve chilled on toasted bread, croissants, or sandwich rolls; in crisp lettuce cups; stuffed in a halved avocado; or alongside crackers and lemon juice fruit.