Chicken Salad with Cucumber and Mint
Ensalada de Pollo con Pepino y YerbabuenaMexican home cooks like easy luncheon or light meal salads just as we do. This one is adapted from a Mexican magazine in Mexico City. The chipotle chile adds a spicy punch to the salad dressing.
Ingredients
Makes 4 servings
- 2 tablespoons vegetable oil
- 4 skinless boneless chicken breast halves
- ½ teaspoon salt or to taste
- 4 cups finely shredded lettuce such as romaine or green leaf
- 1 medium cucumber peeled, seeded, and diced (about ½ inch)
- 2 tablespoons finely chopped fresh mint
- 1 tablespoon finely chopped fresh parsley
- 3 tablespoons mayonnaise
- 3 teaspoons fresh lime juice
- 1 mashed canned chipotle chile en adobo
- 2 hard-cooked eggs peeled and quartered lengthwise
- 8 radishes sliced into rounds
Instructions
- In a large nonstick skillet, heat the oil over medium heat.
- Season the chicken breasts with salt and cook until lightly browned on both sides and white inside, but still juicy, about 8 minutes.
- Remove to a cutting board.
- When cool enough to handle, cut lengthwise into thin strips.
- Reserve.
- Put all the remaining ingredients, except the eggs and radishes, in a large bowl.
- Add the chicken strips.
- Toss gently to mix well.
- Adjust salt.
- Mound the salad equally on 4 serving plates.
- Garnish with egg wedges and radish rounds.
- Serve at once.