Jorge Castillo: And we love our salads.
Glenn Lindgren: So it's no surprise that Cubans have a great chicken salad recipe. The carrots and peas give this dish a lot of color for a nice presentation.
Raúl Musibay: And make it a lot easier to eat in the dark!
Jorge Castillo: With just a hint of garlic, everyone seems to love this salad.
Glenn Lindgren: Even Raúl, flashlight and all!
Some Cubans added a tropical flavor to an American chicken salad recipe! The must-have hit of 1950's Miramar, Cuba!
INGREDIENTS:1 1/2 cups diced carrots
Cook the carrots and peas separately in the microwave for about 2 to 3 minutes on high. Carrots should be soft, peas dark green. Chill thoroughly in the refrigerator.
Mix the mayonnaise, lime juice, and garlic in a mixing bowl. Adjust the mayonnaise to get the right consistency. In a medium mixing bowl, toss the carrots, peas, celery, onion, and cooked chicken together. Add the mayonnaise mixture, a little at a time, until you get the proper consistency. Salt and pepper to taste. Gently fold in the chopped eggs. Serve well chilled on a bed of lettuce.
This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.
Use the FREE Kindle Reading App and view our cookbooks on your notepad, tablet, laptop, or computer.
Search or Browse All of the Recipes by Photo
No copying or commercial duplication of any content (including photos) without the express written permission of the authors and proper attribution.