Hen Salad (Mexican Hen Salad)
7 mins read

Hen Salad (Mexican Hen Salad)

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When French-trained chef Lucien Olivier, then proprietor of the world-famous Hermitage restaurant in Moscow, created his namesake salad throughout the late 1800s, he couldn’t have imagined that it would lastly be recreated the world over. His salad has since moreover taken on various monikers, along with ensalada Rusa—a type of ensalada de pollo in type all by Mexico that choices a lot of the genuine recipe’s components, along with a delicious creamy dressing.

The Origins of Rooster Salad

Come to contemplate it, Olivier ought to have recognized he was onto one factor good. Finally, he guarded the recipe all through his complete life, and it was solely completely revealed after his dying. It’s believed that he created the salad as a vodka chaser, which is smart seeing as how his recipe was every carb- and protein-rich.

The distinctive recipe featured potatoes and doktorskaya kolbasa—a boiled sausage typically known as “doctor’s sausage.” We may on no account uncover all of his culinary secrets and techniques and strategies, along with if he truly was the creator of beef stroganoff, nevertheless until then, we’ll ponder them whereas having enjoyable with those that have been revealed.

How Olivier Salad Turns into Rooster Salad

On this mannequin of Olivier’s salad, shredded rooster takes the place of the sausage, whereas cilantro and a lime, mayonnaise, and Mexican crema dressing give it a decidedly Latin style profile. Two hallmark components keep unchanged, though: frozen peas and carrots.

The duo pay homage to Olivier’s genuine recipe and are coincidentally what make this salad (together with the rotisserie rooster) the correct dish for a quick weeknight summer time season dinner or a last-minute potluck dish with a twist that firm are sure to love.

Concepts for Making Rooster Salad

  • Use cooled components—The rooster, cooked potatoes, and peas and carrots should be cooled sooner than making this recipe.
  • Thawing the peas and carrots—The peas and carrots might be thawed by working them beneath warmth water or boiling them for 2-3 minutes after which straining them.
  • Don’t overcook the potatoes—They should be tender nevertheless company adequate that they preserve their cube kind. Overcooked potatoes will disintegrate by the blending course of, altering the final texture of the salad.
  • Serve it chilled—Ensalada de pollo might be served immediately after preparing nevertheless is most interesting served barely chilled. Place the prepared salad into the fridge for 15 to twenty minutes sooner than serving.

Make Ahead

  • Retailer-bought or selfmade rotisserie or poached rooster might be shredded a day upfront. Protect refrigerated in an airtight container until ready to utilize.
  • The dressing might be prepared a day upfront. Protect refrigerated in an airtight container, mixing correctly sooner than using.
  • The entire dish might be prepared as a lot as 3 days sooner than serving. Protect refrigerated in an airtight container. Let sit at room temperature for 15-20 minutes sooner than serving.

“Ensalada de Pollo is a simple and easily prepared Mexican rooster salad. The dressing of mayonnaise, Mexican crema, and lime juice supplies the mixture a nice creamy texture. Together with pickled greens to serve is the correct counterpoint to the dish.” —Joan Velush


Prepare dinner dinner Mode
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  • 2 cups Yukon gold potatoespeeled and decrease into 1/4-inch cubes

  • 1 teaspoon good saltadditional as needed

  • 1/2 cup mayonnaise

  • 1/2 cup Mexican crema

  • 1 1/2 teaspoons modern lime juice

  • 1/2 teaspoon freshly ground black pepperadditional to type

  • 4 cups shredded rotisserie rooster breast

  • 12–ounces bag frozen peas and carrotsthawed

  • 1/3 cup coarsely chopped onion

  • 1/4 cup finely chopped modern cilantroadditional for garnish

  • Pickled or pickled jalapeños for serving, non-compulsory

  1. Accumulate the weather.

    The Spruce Eats / Cara Cormack


  2. Add the 2 cups Yukon Gold potatoes, peeled and decrease into 1/4-inch cubes to a small pot and add cool water to cowl along with an enormous pinch of good salt. Carry to a boil and cook dinner dinner potatoes for six to eight minutes or until a knife cuts gently by way of nevertheless the potatoes retain some firmness. Drain and unfold out in a shallow bowl or on a plate and refrigerate.

    The Spruce Eats / Cara Cormack


  3. In a small bowl, mix collectively the 1/2 cup mayonnaise, 1/2 cup Mexican crema, 1 1/2 teaspoons modern lime juice, 1 teaspoon good saltand 1/2 teaspoon freshly ground black pepper. Put apart.

    The Spruce Eats / Cara Cormack


  4. Place 4 cups shredded rotisserie rooster breast, 12-ounce bag frozen peas and carrots, thawed, 1/3 cup coarsely chopped onion, and 1/4 cup finely chopped modern cilantro in an enormous bowl. Add the dressing, and mix correctly.

    The Spruce Eats / Cara Cormack


  5. Gently fold the potatoes into the rooster salad. Modify the seasoning to type.

    The Spruce Eats / Cara Cormack


  6. Serve immediately or cowl and place throughout the fridge until merely chilled. Serve garnished with additional cilantro and/or pickled jalapeños, if desired.

    The Spruce Eats / Cara Cormack


How To Retailer

Leftovers might be saved throughout the fridge in an airtight container for as a lot as 3 days. Let sit at room temperature for 15 to twenty minutes sooner than serving.

Feeling Adventurous? Try This:

  • Substitute bitter cream—For individuals who’re unable to hunt out Mexican crema, bitter cream is analogous and will be utilized instead.
  • Use completely different frozen veggies—If you would like in order so as to add a variety of greens, frozen mixed greens that embrace corn and inexperienced beans type good on this recipe. Merely it’s best to positively adhere to the ratio of components.
  • Serve with tostadas or bread—This salad is traditionally served with saltine crackers nevertheless tostadas or your favorite sandwich bread moreover work correctly.
  • Add pickled jalapeño juice—Some recipes title for jalapeño juice throughout the dressing in order so as to add a spicy kick. A teaspoon or two will suffice or you can excessive each portion with escabeche.
Vitamin Information (per serving)
405 Power
24g Fat
15g Carbs
34g Protein

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Vitamin Information
Servings: 6
to eight
Amount per serving
Power 405
% Day-to-day Value*
24g 31%
Saturated Fat 7g 33%
127mg 42%
857mg 37%
15g 5%
Dietary Fiber 2g 9%
Full Sugars 3g
34g
Vitamin C 8mg 42%
Calcium 50mg 4%
Iron 2mg 9%
Potassium 657mg 14%
*The % Day-to-day Value (DV) tells you methods rather a lot a nutrient in a meals serving contributes to a each day consuming routine. 2,000 power a day is used for widespread weight loss plan advice.

(Vitamin information is calculated using an ingredient database and should be thought-about an estimate.)

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