SANDWICH de POLLO SALVADOREÑOS | Cocinemos con Cristina

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds a cheesy flavor

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and chicken thighs are often less expensive than breasts.

Boil 2 chicken breasts with 1/2 onion, 2 garlic cloves, salt, and herbs (cilantro, mint, celery).

Once the chicken is cooked, let it cool and shred it.

Reserve the broth for later use in rice or soup.

Chop 1/2 of a red onion (or white onion) and set aside.

In a skillet, heat oil and add the chopped onion and 1/2 finely chopped green chili.

Sauté until the onion is translucent.

Add the shredded chicken to the skillet and season with pepper, mustard, Worcestershire sauce, achiote seasoning, and salt.

Mix well and add tomato sauce for extra flavor, then remove from heat.

Prepare the cabbage by removing the core and finely chopping 1/2 of it.

Cut the green chili into julienne strips and grate 1 carrot.

In a skillet, heat oil and 1 tablespoon of butter, then sauté the green chili and 1/4 of a chopped white onion until soft.

Add the chopped cabbage and sauté until tender, seasoning with salt and 1 tablespoon of mustard.

Add the shredded chicken mixture to the sautéed cabbage and stir to combine.

Let the chicken mixture cool before adding 4 tablespoons of mayonnaise.

Once cooled, mix the mayonnaise into the chicken mixture thoroughly.

Fill the sandwiches with the chicken mixture and wrap them in a napkin for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens