Salpicón is a classic Mexican salad traditionally made with shredded beef, but it can also be made with pork, fish, shrimp, and chicken. All versions are absolutely delicious, but my favorite is this one made with shredded chicken breast. The fresh lime juice and olive oil combined with the onion, tomato, cilantro and serrano chiles makes for a simple yet slightly tangy dressing. Chicken Salpicón is perfect for hot summer days because it's light, refreshing and super easy to make.
Salpicón de Pollo
(Shredded Chicken Salpicón)
For the chicken:
- 2 boneless, skinless chicken breasts
- 1/2 medium onion
- 1 garlic clove
- 2 sprigs fresh cilantro
- 6 cups water
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
For the salad:
- 3 roma tomatoes, chopped
- 2 serrano chiles, seeded and finely chopped
- 1/2 medium onion, finely chopped
- 1 garlic clove, minced
- 1/2 cup cilantro, finely chopped
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 1/2 head of iceberg lettuce, roughly chopped
- 2 ripe avocados, diced
- Tostadas or tortilla chips
Directions:
Place the chicken breasts, onion, garlic, cilantro, water, salt and pepper in a medium soup pot. Bring to a boil over high heat. Reduce heat to low: cover and simmer chicken for 25 to 30 minutes or until the chicken is completely cooked and tender. Remove from heat and let cool to room temperature; remove chicken breasts and shred.
In a large bowl combine the shredded chicken with the tomato, onion, garlic, cilantro, lime juice, and olive oil. Season with salt and ground black pepper to taste. Refrigerate for 20 to 30 minutes before serving. Stir in the roughly chopped lettuce just before serving. Serve Salpicón de Pollo on tostadas, or serve with tortilla chips and/or crackers. Garnish with chopped avocado. Enjoy!
*Save time in the kitchen by using shredded rotisserie chicken.
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