Salpicón de Pollo is a delicious and easy Mexican-Style chicken salad. Not only great as a light lunch, but makes a for a tasty appetizer dish!
No matter what time of year or what the weather, I am always ready to enjoy some salpicón de pollo! This Mexican chicken salad recipe can easily be described as a mixture of finely chopped ingredients. It can be prepared with beef, chicken, pork and even fish. For this recipe, I added shredded carrots and celery for some extra veggies. Traditionally, salpicón is served over tostadas, but it's quite tasty with saltine crackers as well. If I had to describe this dish in two words, they would be, simply delicious!
For the Chicken
1½pounds boneless chicken breast
2large Roma tomatoes seeded and sliced into thin strips
Transfer chicken to a sauce pan. Cover with water. Season with 1 teaspoon of salt and bring up to a boil. Reduce to a simmer and cook for 35-40 minutes. While chicken is still warm, shred the meat as fine as possible. Set aside to cool.
In a large bowl, combine all of the ingredients for the salpicón, minus the Romaine lettuce. Mix in the cooled chicken. Set aside.
In a jar with a lid, add all of the ingredients for the dressing. Shake well until well blended. Taste for salt and pepper. Pour over salpicón de pollo. Toss well to combine.
Fold in the lettuce right before serving. Serve the salpicón over corn tostadas. Garnish with radishes, avocado, hot sauce and lime.
For a more flavorful salpicón, I suggest mixing all of the ingredients the day before. Again, do not add the lettuce until right before serving.