Ensalada de pollo con requesón y pimientos banana

Ingredientes

• 3 cups cooked, shredded chicken (from a rotisserie chicken or poached breasts)
• 1 cup full-fat cottage cheese (drained if watery)
• 1/2 cup sliced banana peppers (from a jar)
• 2 tablespoons banana pepper pickling juice (from the jar)
• 1/4 cup finely diced red onion
• 1/4 cup finely diced celery
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• Salt and black pepper to taste

Preparación

1. 1

   In a medium bowl, combine the cottage cheese, 2 tablespoons of banana pepper pickling juice, and chopped dill. Mash with a fork until mostly smooth, or blitz in a small food processor for 10 seconds for a perfectly smooth dressing.

2. 2

   Add the shredded chicken, diced red onion, diced celery, and sliced banana peppers to the bowl with the dressing.

3. 3

   Using a rubber spatula, gently fold all ingredients together until the chicken is evenly coated. Be careful not to overmix.

4. 4

   Taste and season generously with salt and black pepper. Remember that the banana peppers are salty, so adjust accordingly.

5. 5

   Cover the bowl and refrigerate for at least 30 minutes (ideally 2 hours) to allow the flavors to meld. Serve chilled or at room temperature.