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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Peel, wash, and cut the potatoes and carrots into medium-sized sticks. Place them in boiling water where the vegetable broth cube has been dissolved beforehand. Cook until tender.
Remove the potatoes and carrots from the cooking broth and reserve ½ cup of the broth to add to the 'salpicón.'
Dice the tomato into small cubes and cut the lettuce into thin julienne strips.
Cut the chicken into small pieces.
On a serving dish, arrange the lettuce in a ring shape. In the center, place the potatoes, carrots, tomato, and chicken, all mixed together beforehand.
In a bowl, mix the reserved broth with the oil, vinegar, chopped hard-boiled egg, and parsley. Season with a bit of pepper.
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You can use any leftover roasted or grilled meat instead of chicken for a variation.
Ensure the potatoes and carrots are not overcooked to maintain their texture.
For added flavor, you can sprinkle some lemon juice over the dish before serving.
Can I use other types of meat for this recipe?
Yes, you can use any leftover roasted or grilled meat, such as beef or pork, instead of chicken.
How do I ensure the vegetables don't become mushy?
Cook the potatoes and carrots until just tender and avoid overcooking them to maintain their texture.
Can I prepare the dressing in advance?
Yes, you can prepare the dressing in advance and store it in the refrigerator until ready to use.
What can I use instead of vegetable broth?
You can use chicken broth or even plain salted water as a substitute for vegetable broth.
Is this dish served warm or cold?
Chicken 'salpicón' is typically served cold or at room temperature, making it a refreshing dish.
