The perfect chicken salad for meal prep : Ensalada de pollo

chicken breast

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu provides a plant-based option, while canned chicken is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits, while vegetable oil is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: skip cheese

Nutritional yeast adds a cheesy flavor without dairy.

black beans

🥗Healthier: chickpeas

💰Cheaper: pinto beans

Chickpeas are a great protein source, and pinto beans are often cheaper.

Pour very hot water over 8 oz of frozen corn and 8 oz of frozen peas to defrost them.

Peel and medium dice 6 oz of carrots, then cut them in half for easier handling.

Medium dice 8 oz of gold potatoes without peeling them.

Bring a generous amount of water to a boil and season it well.

Add the carrots to the boiling water and cook for 3 minutes before adding the potatoes.

Keep the heat on medium-low and simmer until the vegetables are tender, about 8 to 10 minutes.

Dice half of a red onion and add it to a large mixing bowl.

Finely chop half of a bunch of cilantro and add it to the bowl.

Drain the corn and peas, then rinse them with cold water to stop the cooking process.

Add 4 cups of already cooked shredded chicken to the large bowl with the cooled mixed veggies.

In a separate bowl, combine 3/4 cup of avocado oil-based mayo, 3/4 cup of crema Mexicana, 2 tablespoons of Dijon mustard, the zest of a whole lime, and 2 tablespoons of lime juice.

Add 1 teaspoon of kosher salt and black pepper to the dressing and whisk until well combined.

Pour the dressing over the salad ingredients and mix well.

Shred a quarter head of cabbage and add it to the salad mixture.

Add 1/2 cup of cheese to the salad and mix until everything is well coated.

Taste the salad and add more salt if needed, then refrigerate for 20-30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens