Spanish Chicken Salad


  • 1 and 1/2 of boneless chicken breasts, poached
  • 1 tbs dry sherry
  • 4 cloves garlic, minced
  • 1/2 cup red onion, chopped
  • juice of 1/2 lemon
  • 1 tsp oregano
  • 1 cooked potato cut into cubes
  • large bunch of fresh arugula
  • 1/4 cup of jarred roasted red peppers, chopped
  • 1/2 cup of fresh or frozen peas
  • 1 tbs lemon juice
  • 1/4 cup mayonnaise
  • 1 tsp cider vinegar
  • 1 apple, cored and chopped into small cubes
This is delicious version of chicken salad, with potatoes, roasted red peppers and peas.

  • In a large sauce pot, cook the chicken in  boiling water.
  • Once chicken is done cut into small pieces and cool.
  • Cook the potato cubes until fork tender.
  • Cook the peas and asparagus in boiling water for about 3 minutes, then drain.
  • Add the arugula to a bowl
  • In a separate bowl combine the mayonnaise, garlic, lemon juice and cider vinegar. Mix well.
  • Add all of the ingredients except for the dressing in a large bowl.
  • Pour the dressing over the ingredients and mix well gently.

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