"a Mexican slant on a simple chicken salad that will elevate your next sammy, cracker or cojita crisp"
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Yields1 ServingPrep Time25 minsCook Time20 minsTotal Time45 mins
Grill breasts a day ahead
2medium Pollo VooDoo Breasts, grilled, skinned (saving), diced small
⅓cupDuke's Mayonnaise
1tbspMaille Dijon Mustard
¼cupcreama Mexicana
2tbspspring onions, whites, sliced very thin
1 ½tspGoya Adobo Caliente
1tspFiesta Pico De Gallo con Lìmon
½tspcomino
½tspcayenne pepper
½tspgarlic 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.
2medium Pollo VooDoo Breasts, grilled, skinned (saving), diced small
⅓cupDuke's Mayonnaise
1tbspMaille Dijon Mustard
¼cupcreama Mexicana
2tbspspring onions, whites, sliced very thin
1 ½tspGoya Adobo Caliente
1tspFiesta Pico De Gallo con Lìmon
½tspcomino
½tspcayenne pepper
½tspgarlic powder
Directions
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.
AuthorDartagnan