Chicken Salpicón is a chilled, tangy Mexican salad that is great for family gatherings, holidays and potlucks since you can prepare it in advance. Seasoned with jalapenos, cilantro, tomatoes, onion and vinegar Chicken Salpicón is delicious.
I recently hosted an epic Rose dinner with local creatives. My heart is still bursting from that evening – it was simply magical. The décor, the people, the conversation, all the wine and the food.
The food was SO good.
What I love about Rosé is it pairs well with so many things – chilled salads, chicken, and seafood dishes and pasta, —or is perfect all on its own!
Since my event fell on one of the hottest days of August, I decided to serve all chilled dishes buffet style. Chicken Salpicón, Roasted Tomatillo Garbanzo Salad, and Melon-Cucumber Salad were served as they pair perfectly with Rosé.
Salpicón is a chilled, tangy Mexican salad that is great for family gatherings, holidays and potlucks since you can prepare it in advance.
Salpicón is traditionally made with beef, but I decided to use chicken that I prepared in the slow cooker.
Once the chicken is fork tender, I shred it and allow it to come to room temperature. Once cool I mix in chicken, tomato, onion, cilantro, and jalapeño. Toss with a light vinegar dressing for a pickled tang then place in the fridge to chill. When ready to serve mix in shredded lettuce for a touch of freshness.
Chicken Salpicón
Yield 10 Serves
Chicken Salpicón is a chilled, tangy Mexican salad that is great for family gatherings, holidays and potlucks since you can prepare it in advance. Seasoned with jalapenos, cilantro, tomatoes, onion and vinegar Chicken Salpicón is delicious.
Ingredients
6 skinned, boned chicken breast halves
2 cups chopped seeded tomato
1/2 cup chopped onion
1/4 cup chopped fresh cilantro
6 jalapeño peppers, sliced
1/3 cup white vinegar
1 teaspoon salt
1 teaspoon vegetable oil
1/2 teaspoon black pepper
1 lettuce head, shredded
Instructions
Add chicken to a slow cooker, cover with water. Cover and cook on low for 6 hours. Remove chicken from slow cooker, shred, allow to cool.
Combine chicken, tomato, onion, cilantro, and jalapeño in a large bowl. Combine vinegar, salt, oil, and black pepper. Add vinegar mixture to chicken mixture; toss gently to coat. Place in fridge until ready to serve. When ready to serve, stir in shredded lettuce.
Courses lunch dinner
Cuisine Mexican
Leave a Reply