The perfect chicken salad for meal prep : Ensalada de pollo

#chickensalad #food #mealprep
Chicken salad is a global favorite, and for a good reason – it’s easy to make and a great way to use leftover chicken! Perfect for meal prep, outdoor adventures, or a quick home-cooked meal. In this video, I’ll show you the step-by-step process to create the ultimate chicken salad.

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→ Scroll down for ingredient list
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✦ Chicken salad recipe ✦

4 cups shredded cooked chicken
1/2 red onion
2 ea gold potatoes
6 oz carrots (4 ea)
8 oz peas
8 oz corn
1/4 ea cabbage
1/2 bunch cilantro

☞ Dressing
3/4 cup mayo : https://amzn.to/3NfRz07
3/4 cup Mexican cream
2 TBSP dijon mustard : https://amzn.to/3FxDY1E
2 TBSP lime juice
1 lime zest
1/2 cup cotija cheese
1 tsp kosher salt : https://amzn.to/3e5Lm7k
Ground pepper to taste : https://amzn.to/3AScyAc

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almost every country has their own
version of chicken salad and that’s
because it is super easy to put together
plus it allows you to use left over
chicken which I think is fabulous we
like to make them into sandwiches or
even tostadas and take them so we have
something to eat after a good bike ride
or we’ve done this when we go to the
beach and we just don’t feel like eating
out we want something light that’s going
to fill us up plus it does not hurt to
learn a new recipe and I want to show
you my version so you can mix and match
I’m going to be using 8 oz of frozen
corn and 8 oz of frozen peas combine
them and a heat pis container and I’ll
take some very hot water and just pour
it over the
veggies that should do the trick now you
can defrost them any way you want but
this is how I like to do it just so much
easier just set them aside you can
forget about them so we are going to be
cooking 6 oz of carrots and 8 oz of gold
potatoes all you have to do is medium
dicing but first when it comes to
carrots I do like to peel them I’m going
to cut those ends off we don’t need them
and I do like to cut them in half first
so that we have a good
grasp and just medium dice
it now the potatoes and try to keep them
as even in size as possible I don’t like
to peel the potatoes because that’s
where the fiber is and why not take
advantage of those great nutritional
values those potatoes are going to stay
submerged in water that way they don’t
turn brown we have to cook these and for
that I brought a generous amount of
water to a boil we’re going to season it
well because that’s going to help season
our veggies as well the carrots need to
get ahead starts because it do take
longer to cook after 3 minutes add those
potatoes keep this on a gentle simmer
medium low heat allow everything to cook
until tender not mushy it’s going to
take about I’d say 8 to 10 minutes
meanwhile viol let’s dice up half of a
red onion I do like to use this one
because it’s sweeter in flavor as
opposed to the yellow one I’ll be adding
them into a very large bowl because it
is what we’re using to mix everything in
now let’s finally chop half of a bunch
of cilantro and this was a large one if
you can only find small ones do a whole
one red onions and cilantro are really
going to add a boost of color it’s
really going to make the salad
vibrant these are perfect and tender
let’s turn off the heat and let’s drain
all of that water I’m going to drain
that corn and the piece over these as
well because I’m going to run them
through cold water so we can cool them
down and stop that cooking process we’re
going to need four cups of already
cooked shredded chicken now you can buy
your own rotisserie chicken which is
what I do and just shred it apart cook
it yourself with water aromatics salt or
you could even use leftover chicken goes
into that large Bowl along with the
already cooled mixed veggies now it’s
important they’re cooled you do not want
to mix in hot or warm ingredients in
here it is time for the dressing and I
kept them cold in the
refrigerator that’s another thing if you
can keep most of those ingredients
cold do so because it’s going to make
the chill time later on a lot shorter
we’re going to combine 3/4 of a cup of
mayo and this one is avocado oil based
it’s my favorite and it tastes so good
also do 3/4 of a cup of Granda Mexicana
or you could also use sour cream 2
tablespoons of djon or yellow mustard
let’s zest a whole lime in there a lot
of people do not use this just because
they don’t know about how amazing it is
it literally brings brightness to your
dishes cut it in half and add 2
tablespoons of the juice in there which
is typically one whole line but this
this one’s super juicy so I’m going to
add almost all of it what I like about
this lime hack is that it adds the
perfect amount of tanginess and it’s
going to just brighten everything kind
of give you that pickled jalapeno Vibe
but without the spiciness do a teaspoon
of ker salt and freshly ground black
pepper whisk it up make sure it’s well
combined nice and creamy all those
ingredients get to know each other
Nelson there was was something you
mentioned yesterday you liked
specifically about this recipe is it the
Cabbage no it was the ca cheese oh
that’s coming right up hold on let me
show you first let’s mix all of the
ingredients with the dressing pour that
over always own spatulas because they
allowed you to get everything out of
bowls literally the best tool ever look
at that to this we’re also going to do a
quarter of head of cabbage I like to
shred it thin because I want it to stay
delicate I don’t want big chunks in
there and finally nilsson’s favorite
ingredient the cheese I like to use CA
because it is salty has a ton of flavor
and this is half a cup you can do as
much as you like just mix everything
until it is well coated completely
combined you do want to taste it add
more salt of needed this is great put
this in the fridge and allow it to chill
for a little
while it could take 20 30 minutes you
could even live it up to an hour it just
taste better when it’s cold so let’s do
that this one’s already kind of cold
because my ingredients were cold but
we’re going to give it some
[Music]
time this is super simple you guys we’re
going to enjoy them in a tostal but you
can have them in a sandwich whichever
way you
prefer with crackers Saltines oh and I
have to say croissant are just amazing
and I love me some jalapenos on the side
so that’s definitely gonna be part of my
meal do your favorite hot sauce for me
it is Cholula which has that tanginess
or Valentina but I don’t have
any
[Music]
wow it tastes like having a snack that’s
the kind of satisfaction you get so good
for me it’s a complete
meal where’d you get a snack
from okay your most favorite snack
that’s what I meant this is so good I
can really taste that lime so bright so
fresh
[Applause]
M everything is good but I got to say
the cheese just I mean it is
crazy the ca cheese really makes a
different you know this is actually very
popular in Salvador as well not this way
not in tostadas well at least not that I
know MH I used to say that birthday
celebrations they will always do chicken
salad
sandwiches I’ve heard the story yep oh
yeah crazy story tell everybody no if
you go a normal a birthday celebration I
mean for the most part you know like
people don’t really have the means so
what they give you is um chicken salad
sandwiches but we went to a sweet 15 one
time from you know like people that you
know have some
dough they had beef available as the
main course as the main course yes but
they also had chicken sadad sandwiches
the people that were sitting on the
front row meaning the most important
people the
VIPs they were the only on that will get
uh beef and we got the chicken salad
sandwiches so that means that you were
on the lower class non VIP section
definitely how old were you I was
probably seven
eight that mean so you you you grew up
having chicken salad mhm can’t say the
same thing about
beef hope you try it and thank you guys
keep cooking
[Music]
what