Ensalada Roja Con Pollo (red Salad With Chicken)

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 6 large baking potatoes, peeled and cubed
• 4 carrots, diced
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cups diced cooked chicken
• 6 hard-cooked eggs, peeled and chopped
• 2 dill pickles, chopped
• 2 tablespoons dill pickle juice
• 2 cups mayonnaise
• salt, to taste
• pepper, to taste
• 1 cup cooked beets, diced

Recipe

• 1 place the potatoes and carrots into a large pot and fill with enough water to cover.
• 2 bring to a boil, and cook until potatoes are tender enough to pierce with a fork, 8 to 10 minutes.
• 3 drain and rinse under cold water to cool. set aside.
• 4 heat the olive oil in a large skillet over medium heat.
• 5 add the onion; cook and stir until tender and light brown, about 10 minutes. set aside to cool.
• 6 in a large bowl, combine the potatoes, carrots, chicken, eggs and pickles. in a separate bowl, whisk together the onion, pickle juice and mayonnaise. season with salt and pepper.
• 7 pour over the potato mixture and stir gently to coat.
• 8 adjust the amounts of mayonnaise, salt and pepper if desired.
• 9 gently stir in beets last.
• 10 refrigerate for at least 1 hour to blend flavors before serving.