📝 About This Recipe
Salpicón de Pollo is a quintessential Peruvian 'entrada' that perfectly captures the coastal love for fresh, crisp, and chilled appetizers. This colorful cold salad combines tender shredded chicken with a garden of blanched vegetables, all bound together by a zesty lime and mustard vinaigrette. It is a nostalgic staple in Peruvian households, celebrated for its light yet satisfying profile and its beautiful, confetti-like presentation.
🥗 Ingredients
The Chicken Base
- 2 large pieces Chicken Breast (poached and shredded)
- 1 Bay Leaf (for the poaching liquid)
- 2 cloves Garlic (smashed)
The Garden Medley
- 2 medium Yukon Gold Potatoes (cooked and cubed into 1cm pieces)
- 2 medium Carrots (peeled and diced)
- 1 cup Green Beans (trimmed and cut into 1-inch pieces)
- 1/2 cup Green Peas (fresh or frozen)
- 1 cup Corn (Choclo) (Peruvian large-kernel corn or sweet corn)
The Dressing
- 1/2 cup Mayonnaise (high quality)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 teaspoon Yellow Mustard (adds a classic Peruvian tang)
- 2 tablespoons Extra Virgin Olive Oil
- to taste Salt and Black Pepper
Plating and Garnish
- 2 pieces Hard-boiled Eggs (quartered)
- 4-6 pieces Black Botija Olives (optional, for garnish)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 head Lettuce Leaves (Boston or Butter lettuce for the base)
👨🍳 Instructions
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1
In a medium pot, place the chicken breasts, bay leaf, smashed garlic, and a pinch of salt. Cover with water and simmer over medium heat for 15-20 minutes until fully cooked.
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2
Remove the chicken from the broth and let it cool. Once cool enough to handle, shred the chicken into bite-sized strips using your fingers or two forks.
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3
In a separate pot of boiling salted water, cook the cubed potatoes until tender but still firm (about 8-10 minutes). Remove with a slotted spoon and set aside to cool.
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4
In the same boiling water, blanch the diced carrots for 3-4 minutes. Add the green beans and peas for the final 2 minutes of cooking until vibrant and crisp-tender.
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5
If using fresh choclo or corn, boil it separately until the kernels are tender. Drain and set aside.
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6
Immediately shock the cooked vegetables (except potatoes) in a bowl of ice water to stop the cooking process and preserve their bright colors.
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7
In a small mixing bowl, whisk together the mayonnaise, lime juice, yellow mustard, and olive oil until smooth and emulsified.
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8
Taste the dressing and season generously with salt and freshly cracked black pepper.
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9
In a large mixing bowl, combine the shredded chicken, cooled potatoes, carrots, green beans, peas, and corn.
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10
Pour the dressing over the chicken and vegetable mixture. Toss gently with a large spoon to ensure everything is evenly coated without mashing the potatoes.
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11
Cover the bowl and refrigerate for at least 30 minutes. This dish is best served chilled as the flavors meld together perfectly over time.
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12
To serve, arrange a bed of fresh lettuce leaves on a platter or individual plates.
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13
Mound the Salpicón mixture in the center of the lettuce. Garnish with the quartered hard-boiled eggs and Botija olives.
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14
Sprinkle with freshly chopped parsley and an extra drizzle of olive oil if desired before serving.
💡 Chef's Tips
For the best texture, ensure all vegetables are cut to a uniform size so you get a bit of everything in each bite. Don't overcook the potatoes; they should hold their shape when tossed with the dressing. If you want a lighter version, substitute half of the mayonnaise with Greek yogurt. Always use fresh lime juice—bottled juice lacks the essential acidity and bright aroma needed for this dish. Save the chicken poaching liquid to use as a base for a soup or rice dish later!
🍽️ Serving Suggestions
Serve as a refreshing starter before a hearty main like Lomo Saltado. Pair with a glass of chilled Chicha Morada or a crisp Sauvignon Blanc. Accompany with a side of 'Cancha' (Peruvian toasted corn) for a crunchy contrast. Top with a few slices of fresh avocado for added creaminess. Serve alongside a small dish of Salsa Huacaína for those who enjoy a spicy kick.