How to Make: Salpicón de Pollo

With us now well on our way into the summer months (which hopefully means some long lasting warm weather), our Executive Chef Fran Martinez has another fantastic recipe that he’d love to share with us, Fazendeiros.

Salpicón de Pollo makes for the perfect fresh and flavourful lunch while you’re sitting outside enjoying the sun.

It certainly looks delicious

It certainly looks delicious

You’re probably going to try and make use of the BBQ this summer, and this always means leftovers. That’s why Fran has crafted this recipe to be the perfect use for leftovers you may have, but of course it can be started from scratch too if not.

This salad is a classic in Argentina, often enjoyed the day after an Asado.

Ingredients (serves 4-6)

200g Sweetcorn
200g Green peas
200g Grated carrot
200g Cooked potato
200g Red onion
200g Mayonnaise
200g Chicken (shredded)
200g Gammon (shredded)
100g Papas pai (crispy fries)
2 Boiled eggs
2 Limes
¼ bunch Parsley
¼ bunch Chives
½ tbsp Salt
½ tbsp Black pepper

Everything we need for this recipe

Everything we need for this recipe

Method

We’re going to use chicken and gammon for this recipe, but any meat of your choice will work well too. Feel free to add in extra flavours or take some away to your liking – we’ve tried to make this recipe as balanced as possible but it will still taste great if you tailor it to your tastes. We’re looking to get a good combination of sweet, sour, salty and creamy flavours.

To make this recipe nice and simple, we’re using equal parts of each ingredient. If you follow this recipe at home, a scale isn’t much of a necessity – just follow your intuition.

First, chop the herbs and shred the meat if needed. Using your hands, crush the cooked eggs, and then slice the potatoes into chunks. Then we can add these and all of our other ingredients into a bowl.

Roughly chopping the herbs

Roughly chop the herbs

 

 

Slice the potatoes

Slice the potatoes

 

Crush the eggs

Crush the eggs

Now it’s time to get messy!

Using your hands, mix up all the ingredients in the bowl, ensuring you season with some good squeezes of lime and a sprinkling of salt and pepper. Once this dish is prepared, you can keep it in your fridge for a couple of days.

Now that it’s ready to serve, garnish with some papas pai (crispy fries). If you don’t have any of these, crush up some plain crisps and sprinkle all over and it will taste just as great. To finish, add a touch more lime and top the dish with half a lime.

Some people also like to use raisins or sultanas and sometimes even apple or pineapple, which is completely up to you – we decided to keep it simple.

It's hard to resist, Fazendeiros

It’s hard to resist, Fazendeiros

You can see Fran in action in the video below:

What are your thoughts on this recipe, Fazendeiros? Best way to get Asado leftovers into a dish? As always, if you give this one a try, we’d love to hear from you over on Facebook, Instagram and Twitter.