Peruvian Chicken Salad with Vegetables

Name: Peruvian Chicken Salad with Vegetables
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 6 Portionen
Ingredients: 1 piece chicken breast; 2 piece medium carrots; 100 gramos green beans; 2 piece corn cobs; 3 piece potatoes; 2 piece avocado; lettuce; 1 piece egg; 300 mililitros oil; 1 cucharadita mustard; 1 piece lemon; salt; 1 pinch ground white pepper

Salad

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Cook Time

2 h

Servings

Difficulty

Medium

Prep Time

60 Min

Description

This refreshing Peruvian chicken salad with vegetables is a vibrant and flavorful dish, perfect for warm summer days or as a light and nutritious lunch. The combination of tender chicken, carrots, green beans, corn, and potatoes, all dressed with homemade mayonnaise, makes it a delicious and balanced option. I often prepare it for my family gatherings and it is always a success. It is also an excellent way to incorporate more vegetables into your diet. Go ahead and try it, you'll love it!

Ingredients (13 ingredients)

1 piece chicken breast
2 piece medium carrots
100 gramos green beans
2 piece corn cobs
3 piece potatoes
2 piece avocado
lettuce
1 piece egg
300 mililitros oil
1 cucharadita mustard
1 piece lemon
salt
1 pinch ground white pepper

Preparation (10 steps)

Prepare the carrots

Thermomix® Setting

3 min/Varoma/Velocidad 1 Varoma

Wash, peel and cut the carrots into thin slices. Then, cut the slices into strips and finally into small cubes. Place the carrots in the simmering basket. Fill the bowl with 500 ml of water. Place the simmering basket inside the bowl and program 3 Min./Varoma/Speed 1. Remove the simmering basket with the carrots and immerse them in ice water to stop cooking. Drain and reserve.

180

Prepare the green beans

Thermomix® Setting

3 min/Varoma/Velocidad 1 Varoma

Cut the green beans diagonally, approximately the same size as the carrot cubes. Place the green beans in the simmering basket. Program 3 Min./Varoma/Speed 1. Remove the simmering basket with the green beans and immerse them in cold water to stop cooking. Drain and reserve.

180

Cook the corn

Thermomix® Setting

10 min/Varoma/Velocidad 1 Varoma

Place the corn cobs in the simmering basket. Fill the bowl with 500 ml of water. Place the simmering basket inside the bowl and program 10 Min./Varoma/Speed 1. Remove the corn cobs and remove the kernels.

600

Cook the chicken

Thermomix® Setting

20 min/212°F/Velocidad 1 100

Place the chicken breast in the bowl along with plenty of hot water, a piece of leek, a piece of onion, whole peppers and a tablespoon of salt. Program 20 Min./100°C/Speed 1.

1200

Shred the chicken

Remove the chicken from the bowl and let it cool. Shred the chicken into strands.

Prepare the fried potatoes

Wash, peel and cut the potatoes into thin slices. Stack the slices and cut them into thin strips. Fry the potatoes in plenty of hot oil until golden and crispy. Let them rest on absorbent paper.

Prepare the mayonnaise

Thermomix® Setting

20 Seg./Velocidad 4

Place 1 egg, 1 teaspoon of mustard, the juice of 1 lemon, salt and a pinch of ground white pepper in the bowl. Program 20 Sec./Speed 4. With the Thermomix running, pour 300 ml of oil in a thin stream through the cap until the mayonnaise emulsifies.

Mix the ingredients

In a large bowl, mix the carrots, green beans, corn and shredded chicken. Pour the mayonnaise over the mixture and stir well. Add salt to taste and, if desired, a splash of lemon.

Incorporate the fried potatoes

Before serving, add the fried potatoes to the mixture and stir carefully.

Serve

Peel and cut the avocado into thin slices. On a plate, place a bed of lettuce leaves, then pour a few good spoonfuls of chicken salad with vegetables and decorate forming a fan with the avocado.