Ensalada con Pollo

Ingredients

• 454 g (1 lb)cooked, shredded chicken breast
• 2celery stalks, finely chopped
• 1/4onion, diced, or to taste
• 75 g (1/2 cup)dried cranberries
• 90 g (3/4 cup)walnuts, peanuts or another nut
• to tasteseasoned salt
• 75 ml (5 tbsp)mayonnaise
• to tasteground black pepper

Instructions

1. 1

   Prepare the chicken

   Shred the cooked chicken breast.

2. 2

   Break up nuts

   If the nuts are very large, break them into smaller pieces, but do not chop them too finely.

3. 3

   Chop the onion

   Dice the onion.

4. 4

   Combine chicken

   Put the chicken in a large salad bowl and add the celery and onion.

5. 5

   Add the nuts

   Stir in the nuts.

6. 6

   Add cranberries

   Add the dried cranberries and mix well.

7. 7

   Mix in mayonnaise

   Add the mayonnaise.

8. 8

   Season the salad

   Add seasoned salt and ground pepper to taste.

9. 9

   Mix everything

   Stir again until all the ingredients are evenly combined.

What is chicken salad?

Chicken salad is a chilled mixture of cooked chicken and other ingredients, often bound with mayonnaise and served on its own or in a sandwich. Versions vary widely, and this one pairs savoury chicken with crunchy vegetables, nuts and sweet dried cranberries.

Using leftover cooked chicken makes the preparation especially quick. The mix of creamy, crisp and chewy textures keeps each bite interesting.

Nutrition and macros by portion

The nutrition label shows one serving as written: 367 calories, 27g protein, 16g carbs, 22g fat.

The chicken supplies most of the protein, while the mayonnaise and nuts contribute much of the fat. The cranberries provide most of the carbohydrates, with smaller amounts from the vegetables and nuts. Serve it with plenty of fresh vegetables or salad leaves to round out the meal.

Choosing the ingredients

Chicken: Use cooked, cooled chicken breast and shred it into bite-sized strands so it mixes evenly with the other ingredients.

Nuts and cranberries: Walnuts, peanuts or another nut can provide crunch. Keep the pieces fairly large, and use dried cranberries for their sweet, chewy contrast.

Building the texture

Celery: Chop it finely enough to distribute through the salad while retaining a fresh crunch.

Onion: Dice it small so its flavour does not dominate any single mouthful. The amount can be adjusted to taste.

Mixing without mashing

Add the ingredients in the listed order, then stir gently after adding the mayonnaise. This helps coat the chicken and other ingredients without crushing the cranberries or nuts.

If the chicken is in very long strands, break them up before mixing. Aim for a cohesive salad with the individual ingredients still visible.

Seasoning to taste

Seasoned salt: Add it gradually because its saltiness can vary. Taste the mixture after stirring before adding more.

Pepper: Ground black pepper gives the creamy salad a gentle savoury note. Mix it through so the seasoning is distributed evenly.

Serving ideas

Serve the salad in sandwiches, spoon it into a wrap, or enjoy it on a bed of salad leaves. Crisp bread or crackers also make an easy accompaniment.

For a more balanced plate, pair a sandwich portion with fresh vegetables or a leafy side salad.

Recipe notes & tips

• Cool the cooked chicken before mixing so the mayonnaise stays thick.
• Chop the celery and onion finely for an even distribution.
• Break very large nuts into smaller pieces, but leave some texture.
• Add seasoned salt gradually and taste before adding more.
• Stir gently once the mayonnaise is added to keep the nuts and cranberries intact.

Variations

• Use pecans: Swap them for the walnuts or peanuts for a different nutty flavour.
• Add fresh herbs: Stir in chopped parsley for a fresh, savoury note.
• Change the dried fruit: Use raisins in place of the cranberries.
• Add extra crunch: Mix in finely chopped apple just before serving.
• Serve in lettuce leaves: Spoon the salad into sturdy leaves instead of bread.

Common mistakes to avoid

• Using warm chicken: Let it cool before adding mayonnaise so the mixture stays creamy.
• Chopping the nuts too finely: Leave some larger pieces for a noticeable crunch.
• Adding too much onion: Dice it finely and start with the listed amount or less if you prefer a mild flavour.
• Over-salting: Season gradually because seasoned salt varies in strength.
• Mixing too vigorously: Fold the ingredients together gently to avoid crushing the cranberries and nuts.

How to store

Store the chicken salad in an airtight container in the refrigerator and eat it within 3 days. Keep it chilled, and stir before serving; it is best served cold rather than reheated.

Frequently asked questions