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 carrotsCook 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.
Drinks | Appetizers | Salads | Main Dishes
Soups | Side Dishes | Desserts | Index
Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Hispanic Culture & Food
No copying or commercial duplication of any content (including photos) without the express written permission of the authors and proper attribution.