Monday, April 9, 2012

219: Ensalada de Pollo Suprema


2 pound chicken, cooked and shredded from the bone
1 cup chopped celery
1 cup green peas
1 cup toasted almond slices (salted)
3 hard boiled eggs, chopped
5 sweet gherkins, chopped
10 manzanilla olives, stuffed with pimentos, chopped
12 oz cream cheese
1 1/2 cup mayonnaise
1/2 teaspoon vinegar
1/2 teaspoon salt
2 green apples, chopped into small cubes
1 Tablespoon lime juice

1. In a large bowl, mix the chicken through the olives.

2. Add the cream cheese and mayonnaise.

3. Add the salt, vinegar, apples and cover with the lime juice (to avoid browning).

4. Mix all ingredients well and place bowl in the refrigerator.

Serve cold

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