Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb (680 g) boneless, skinless chicken breasts
- 2 medium Yukon Gold potatoes (about 1 lb/450 g), peeled and 1/2-inch cubes
- 2 medium carrots (200 g), 1/4-inch dice
- 1 cup (140 g) frozen peas
- 3 large eggs
- 1/2 cup (75 g) pitted green olives, sliced
- 2 tbsp chopped fresh parsley
- 2/3 cup (160 ml) mayonnaise
- 1 lemon (zest + 2 tbsp/30 ml juice)
- 2 tbsp extra-virgin olive oil, 1 tsp Dijon, 1 small garlic clove
- Lettuce leaves (butter or romaine) for serving
- Poaching aromatics: 1 small onion, 2 garlic cloves, 1 bay leaf, 1 tsp peppercorns, 1.5 tsp kosher salt
Do This
- 1. Poach chicken with aromatics in simmering water (180–190°F/82–88°C) until 165°F/74°C, 12–15 minutes; rest 10 minutes in liquid. Shred; reserve 1/2 cup broth.
- 2. Boil potatoes in salted water 8–10 minutes until tender; drain and steam-dry. Cook carrots 4–5 minutes and peas 1–2 minutes; chill both in ice water and drain well.
- 3. Hard-boil eggs (cover with water, bring to boil, cover off heat 10 minutes), ice-bath, peel. Chop 2; wedge 1.
- 4. Whisk mayonnaise, lemon zest and juice, olive oil, Dijon, grated garlic, salt, and white pepper. Thin with 1–3 tbsp reserved broth until spoonable.
- 5. Combine chicken, potatoes, carrots, peas, chopped eggs, olives, and parsley. Fold in dressing; season to taste.
- 6. Cover and chill 1 hour. Mound on crisp lettuce; garnish with egg wedges, extra olives, and parsley.
Why You’ll Love This Recipe
- Bright, lemony mayo keeps this classic Latin chicken salad light and lively.
- Make-ahead friendly: it tastes even better after chilling.
- Balanced textures: tender shredded chicken, creamy potatoes, sweet peas, and briny olives.
- Elegant presentation mounded over crisp lettuce for picnics, potlucks, or easy lunches.
Grocery List
- Produce: Yukon Gold potatoes, carrots, lemon, garlic, onion, fresh parsley, lettuce, optional red onion
- Dairy: Eggs
- Pantry: Boneless skinless chicken breasts, mayonnaise, extra-virgin olive oil, Dijon mustard, bay leaf, peppercorns, kosher salt, white pepper, green olives, frozen peas
Full Ingredients
Poached Chicken
- 1.5 lb (680 g) boneless, skinless chicken breasts
- Water to cover (about 6 cups/1.4 L)
- 1 small yellow onion, halved
- 2 garlic cloves, lightly smashed
- 1 bay leaf
- 1 tsp whole black peppercorns
- 1.5 tsp kosher salt
Vegetables and Mix-ins
- 2 medium Yukon Gold potatoes (about 1 lb/450 g), peeled and cut into 1/2-inch (1.25 cm) cubes
- 2 medium carrots (200 g), peeled and cut into 1/4-inch (0.6 cm) dice
- 1 cup (140 g) frozen peas
- 3 large eggs
- 1/2 cup (75 g) pitted green olives (Manzanilla preferred), sliced
- 2 tbsp finely chopped fresh parsley
- Optional: 1/4 cup (35 g) finely diced red onion
Lemony Mayo Dressing
- 2/3 cup (160 ml) mayonnaise
- 2 tbsp extra-virgin olive oil
- Finely grated zest of 1 lemon
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove, grated or pressed
- 1/2 tsp fine sea salt, plus more to taste
- 1/4 tsp white pepper (or black pepper to taste)
- 1–3 tbsp (15–45 ml) warm chicken poaching broth, to thin
To Serve & Garnish
- 1 head butter lettuce or small romaine, separated into large, crisp leaves
- Extra parsley, olive slices, lemon zest, and a drizzle of olive oil (optional)
Step-by-Step Instructions
Step 1: Poach the chicken gently
Place chicken in a medium pot with onion, garlic, bay leaf, peppercorns, and kosher salt. Add enough water to cover (about 6 cups/1.4 L). Bring to a bare simmer over medium heat; the surface should move with tiny bubbles (180–190°F/82–88°C), not a rolling boil. Cover, adjust heat to maintain the gentle simmer, and cook 12–15 minutes until the thickest part reaches 165°F/74°C. Turn off heat and let chicken rest in the hot liquid for 10 minutes. Transfer to a bowl, reserve 1/2 cup (120 ml) of the broth, and discard aromatics. Shred chicken into bite-size pieces once cool enough to handle.
Step 2: Cook and cool the vegetables
Bring a large pot of salted water to a boil. Add potatoes and cook 8–10 minutes until just tender when pierced. Drain well and spread on a tray to steam-dry. In the same pot, cook carrots 4–5 minutes until tender-crisp; transfer to an ice bath to stop cooking, then drain. Blanch peas 1–2 minutes; shock in the ice bath and drain thoroughly. Pat vegetables dry so the dressing clings.
Step 3: Hard-boil and prep the eggs
Place eggs in a saucepan and cover with 1 inch (2.5 cm) cold water. Bring to a full boil, then turn off the heat, cover, and let stand 10 minutes. Transfer to an ice bath for 5 minutes, peel, and pat dry. Chop 2 eggs; quarter the remaining egg for garnish.
Step 4: Make the lemony mayo dressing
In a bowl, whisk together mayonnaise, olive oil, lemon zest, lemon juice, Dijon, and grated garlic. Season with sea salt and white pepper. Whisk in 1–3 tbsp warm poaching broth until the dressing is thick yet spoonable and glossy. Taste and adjust acid and salt.
Step 5: Combine the salad
In a large mixing bowl, add shredded chicken, potatoes, carrots, peas, chopped eggs, sliced olives, parsley, and optional red onion. Spoon over the dressing and gently fold with a spatula until everything is evenly coated without breaking the potatoes.
Step 6: Chill for best flavor
Cover the bowl and refrigerate for at least 1 hour (and up to 24 hours). Chilling helps the flavors meld and firms up the texture for clean scoops.
Step 7: Plate and garnish on crisp lettuce
Line a chilled platter or individual plates with large butter lettuce or romaine leaves. Mound the chilled salpicón de ave in the center. Garnish with egg wedges, a few extra olive slices, parsley, a whisper of lemon zest, and a light drizzle of olive oil. Serve cold.
Pro Tips
- Keep the simmer gentle when poaching; boiling toughens chicken fibers.
- Use waxy potatoes (Yukon Gold) so they hold their shape when mixed.
- Steam-dry potatoes after cooking to prevent a watery salad.
- Thin the dressing with warm poaching broth for extra savoriness without adding more mayonnaise.
- Season to taste after chilling; cold food can need a pinch more salt and lemon.
Variations
- Rotisserie Shortcut: Use 1.5 lb (680 g) shredded rotisserie chicken; skip poaching and thin the dressing with water or low-sodium chicken stock.
- Apple-Caper Twist: Add 1 small tart apple (peeled, 1/4-inch dice) and 1 tbsp capers for bright, briny crunch.
- Spicy Kick: Stir in 1–2 tsp minced jalapeño or a spoonful of ají amarillo paste to the dressing.
Storage & Make-Ahead
Salpicón de ave keeps well, covered and refrigerated, for up to 3 days. For the freshest texture, keep the lettuce separate and mound the salad just before serving. If making more than 24 hours ahead, hold back a few tablespoons of dressing and fold it in just before plating to refresh the creaminess. Do not freeze.
Nutrition (per serving)
Approximate values: 500 calories; 30 g fat; 20 g carbohydrates; 32 g protein; 3 g fiber; 780 mg sodium. Values will vary with brand of mayonnaise, olives, and exact salt used.
