Best 3 Ensalada Roja Con Pollo Red Salad With Chicken Recipes
**Red Salad with Chicken: A Culinary Symphony of Flavors and Textures**
Embark on a culinary journey with our delightful Red Salad with Chicken, a vibrant and flavorful dish that tantalizes the taste buds. This refreshing salad boasts a harmonious blend of crisp romaine lettuce, juicy tomatoes, refreshing cucumbers, and tender chicken, all coated in a tangy and slightly sweet dressing. The vibrant colors of the salad, derived from the ripe tomatoes and crisp lettuce, create a visually appealing presentation that entices the senses. This recipe is a symphony of flavors and textures, with the crunch of the vegetables, the tenderness of the chicken, and the tangy dressing coming together in perfect harmony. Discover the culinary magic of this Red Salad with Chicken, a dish that promises to become a favorite in your kitchen!
In addition to the classic Red Salad with Chicken, this article offers a tantalizing collection of variations to suit diverse preferences and dietary needs. Indulge in the creamy delight of Avocado Red Salad with Chicken, featuring ripe avocados that add a velvety texture and a boost of healthy fats. For a lighter and tangier twist, try the Red Salad with Chicken and Lemon-Tahini Dressing, where the zesty lemon and nutty tahini create a refreshing and flavorful dressing. If you're craving a spicy kick, the Red Salad with Chicken and Spicy Chipotle Dressing is sure to satisfy, with its smoky and slightly spicy dressing that adds a delightful heat to the salad.
For those seeking a vegetarian option, the Red Salad with Black Beans and Corn is a vibrant and satisfying choice. This salad combines the sweetness of corn, the heartiness of black beans, and the freshness of red cabbage, all tossed in a tangy vinaigrette dressing. And for a unique and flavorful twist, the Red Salad with Roasted Beets and Goat Cheese offers a delightful combination of earthy beets, creamy goat cheese, and a tangy balsamic dressing.
With its vibrant colors, refreshing flavors, and diverse variations, the Red Salad with Chicken is a culinary delight that promises to tantalize your taste buds. Explore the culinary wonders of this versatile salad and discover new favorites to enjoy!
ENCHILADAS ROJAS
The finish on these enchiladas is more authentic than their melted-cheese-topped brethren -- crumbled queso fresco, diced white onion, and pickled jalapeno slices finish off this earthy, fragrantly spiced dish.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 1h15m
Yield Makes 12
Number Of Ingredients 14
Steps:
- Toast chiles in a dry medium skillet over medium-high until fragrant and blistered, 1 to 2 minutes a side. Wipe skillet clean. Remove and discard chile stems and seeds; transfer chiles to a bowl. Cover with 3 cups hot water and let soak 15 minutes. Remove chiles, reserving liquid.
- Blend chiles, cinnamon, clove, oregano, thyme, peppercorns, sesame seeds, peanuts, onion, and 1 1/2 cups reserved liquid until smooth. Heat 2 tablespoons oil in skillet over medium-high. Add sauce and cook, stirring constantly, until thickened, 5 minutes. Add 1 cup reserved liquid; bring to a boil. Season with salt; keep warm.
- Heat 1 tablespoon oil in another skillet over medium. Gently fry tortillas one at a time, using 1 tablespoon oil for every 3 tortillas, until pliable, about 30 seconds a side. Remove each with tongs, letting oil drip back into skillet, and dip into sauce, turning to fully coat. Transfer to a plate.
- Place a heaping 1/4 cup carnitas in center of a tortilla. Roll tightly and place, seam-side down, in a 9-by-13-inch baking dish. Repeat with remaining tortillas, arranging them in dish in 2 rows. Pour remaining sauce over enchiladas. Top with queso fresco, onion, jalapeno, and cilantro; serve.
ENSALADA ROJA CON POLLO (RED SALAD WITH CHICKEN)
My Venezuelan mother-in-law taught me to make this chicken salad. Don't let the 'red' part, which comes from beets, scare you away! I usually just throw this together with however much I have of the ingredients, so trying to figure out measurements is a challenge. Be sure to suit your own tastes with the dressing using more or less mayonnaise, pickle juice, salt and pepper.
Provided by Laurie Johnson Gonzalez
Categories Salad Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- Place the potatoes and carrots into a large pot and fill with enough water to cover. Bring to a boil, and cook until potatoes are tender enough to pierce with a fork, 8 to 10 minutes. Drain and rinse under cold water to cool. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion; cook and stir until tender and light brown, about 10 minutes. Set aside to cool.
- In a large bowl, combine the potatoes, carrots, chicken, eggs and pickles. In a separate bowl, whisk together the onion, pickle juice and mayonnaise. Season with salt and pepper. Pour over the potato mixture and stir gently to coat. Adjust the amounts of mayonnaise, salt and pepper if desired. Gently stir in beets last. Refrigerate for at least 1 hour to blend flavors before serving.
Nutrition Facts : Calories 539.9 calories, Carbohydrate 38.7 g, Cholesterol 146.2 mg, Fat 35.8 g, Fiber 5.3 g, Protein 17.4 g, SaturatedFat 6.1 g, Sodium 474.7 mg, Sugar 4.7 g
ENSALADA ROJA CON POLLO (RED SALAD WITH CHICKEN)
My Venezuelan mother-in-law taught me to make this chicken salad. Don't let the 'red' part, which comes from beets, scare you away! I usually just throw this together with however much I have of the ingredients, so trying to figure out measurements is a challenge. Be sure to suit your own tastes with the dressing using more or less mayonnaise, pickle juice, salt and pepper.
Provided by Laurie Johnson Gonzalez
Categories Salad Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- Place the potatoes and carrots into a large pot and fill with enough water to cover. Bring to a boil, and cook until potatoes are tender enough to pierce with a fork, 8 to 10 minutes. Drain and rinse under cold water to cool. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion; cook and stir until tender and light brown, about 10 minutes. Set aside to cool.
- In a large bowl, combine the potatoes, carrots, chicken, eggs and pickles. In a separate bowl, whisk together the onion, pickle juice and mayonnaise. Season with salt and pepper. Pour over the potato mixture and stir gently to coat. Adjust the amounts of mayonnaise, salt and pepper if desired. Gently stir in beets last. Refrigerate for at least 1 hour to blend flavors before serving.
Nutrition Facts : Calories 539.9 calories, Carbohydrate 38.7 g, Cholesterol 146.2 mg, Fat 35.8 g, Fiber 5.3 g, Protein 17.4 g, SaturatedFat 6.1 g, Sodium 474.7 mg, Sugar 4.7 g
Tips:
- For a more flavorful salad, use a variety of lettuces, such as romaine, butterhead, and arugula.
- Roast the beets and potatoes separately to ensure even cooking.
- Use a light vinaigrette dressing to allow the flavors of the vegetables and chicken to shine through.
- If you don't have any cooked chicken, you can use leftover rotisserie chicken or grilled chicken.
- To save time, you can use pre-cooked beets and potatoes.
Conclusion:
Ensalada Roja con Pollo (Red Salad with Chicken) is a delicious and refreshing salad that is perfect for a light lunch or dinner. The combination of roasted beets, potatoes, and chicken is hearty and satisfying, while the vinaigrette dressing adds a bright and tangy flavor. This salad is also a great way to use up leftover chicken. Whether you are looking for a healthy and flavorful salad or a quick and easy meal, Ensalada Roja con Pollo is a great choice. With its vibrant colors and delicious flavors, this salad is sure to be a hit with everyone who tries it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
