©2023
AuthorDartagnan"a Mexican slant on a simple chicken salad that will elevate your next sammy, cracker or cojita crisp"
Grill breasts a day ahead
2 medium Pollo VooDoo Breasts, grilled, skinned (saving), diced small
⅓ cup Duke's Mayonnaise
1 tbsp Maille Dijon Mustard
¼ cup creama Mexicana
2 tbsp spring onions, whites, sliced very thin
1 ½ tsp Goya Adobo Caliente
1 tsp Fiesta Pico De Gallo con Lìmon
½ tsp comino
½ tsp cayenne pepper
½ tsp garlic powder
1
Grill breasts to 160°, remove, cover and let cool completely. Seal and place in fridge over night.
If my skin is crisped nicely (it should be), I mince it and place half in the mix.
2
Next day, remove skin and debone. Dice small. Place half in medium mixing bowl. Add 2/3 of the Duke’s and all the Maille, and spring onions. Top with rest of the chicken, rest of the Duke’s, the Crema Mexicana, and the seasonings, mix well and seal, place back in fridge until ready to use.
CategoryChicken, Recipes, Sombreo Sam\'s VooDoo Cantina
Ingredients
Grill breasts a day ahead
2 medium Pollo VooDoo Breasts, grilled, skinned (saving), diced small
⅓ cup Duke's Mayonnaise
1 tbsp Maille Dijon Mustard
¼ cup creama Mexicana
2 tbsp spring onions, whites, sliced very thin
1 ½ tsp Goya Adobo Caliente
1 tsp Fiesta Pico De Gallo con Lìmon
½ tsp comino
½ tsp cayenne pepper
½ tsp garlic powder