Memories of a Cuban Kitchen/Mary Urrutia Randelman

Titi's Chicken Salad (Ensalada de Pollo de Titi)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
one 3-pound roasting chicken, roasted at 375 F 1 to 1-1/2 hours and allowed to cool, then skinned, bonned, and the meat cut into 1/4-inch dice 2 medium-size celery stalks, finely chopped 1 large apple, peeled, cored, and finely chopped
2/3 cup mayonnaise or to taste 2 medium-size all-purpose potatoes, boiled over medium heat in salted water to cover until tender, 20 to 25 minutes, drained, and allowed to cool, then peeled and cut into 1/4-inch dice 3 large eggs, hard-boiled and finely chopped
1 cup drained canned early sweet peas, plus 1/4 cup for garnish 1 cup finely chopped drained canned asparagus tips 1/4 cup finely chopped drained pimientos
salt and freshly ground black pepper to taste red leaf lettuce to line the bowl red leaf lettuce to line the bowl
2 pimientos, cut into thin strips, for garnish 4 canned asparagus spears for garnish



1 In a large bowl, combine the chicken, celery, apple, and mayonnasie, and mix thoroughtly. Add the potatoes, two-thirds of the eggs, 1 cup of the peas, the asparagus tips, and chopped pimientos, toss gently to combine, and season with the salt and pepper.
2 Line a deep serving bowl with the lettuce, choosing the best leaves for the sides, and place the chicken salad over the lettuce, smoothing the top with a spatula. Garnish with the remaining hard-boiled egg, the pimiento strips, asparagus spears, and the remaining peas as described at the beginning of the recipe, or garnish to taste. Serve cold.

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