Sunday, 26 July 2009

Chicken Salad

This is another recipe Stephanie uses in Mexico. She had it at a local restaurant and asked how it was made. It is served cold and keeps for a day or so.

Dice in 1-2 cm squares:
4 large potatoes
2-3 carrots

Boil in salted water until just tender and drain.

1 can corn
1 diced green pepper (or poblano peppers)
celery (optional)
2 apples
1/2 head shredded iceberg lettuce
2 cups cooked chicken, diced

1/2 cup sour cream
1/4 to 1/3 cup mayonnaise (change the proportions according to taste)
salt and pepper

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