Pollo en Curtido
A refreshing and tangy salad featuring shredded cooked chicken marinated in a zesty curtido-style dressing, mixed with finely shredded cabbage, carrots, and sometimes other vegetables. It's a lighter, flavorful dish often served as a side or a light main.
🧂 Ingredients
- 500 g Chicken breast(cooked and shredded)
- 0.5 medium head Cabbage(finely shredded)
- 2 medium Carrots(grated or julienned)
- 0.5 small Red onion(thinly sliced)
- 0.5 cup White vinegar
- 3 tbsp Olive oil
- 1 tsp Oregano(dried)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 0.25 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
If not already cooked, boil or bake chicken breasts until done. Let cool slightly, then shred the meat.
💡 Tip: Ensure chicken is fully cooked and cooled before shredding. - 2
In a large bowl, combine the shredded chicken, finely shredded cabbage, grated carrots, and thinly sliced red onion.
💡 Tip: Shredding vegetables finely ensures a better texture. - 3
In a separate small bowl, whisk together white vinegar, olive oil, dried oregano, salt, and black pepper to create the dressing.
💡 Tip: Taste and adjust seasoning as needed. - 4
Pour the dressing over the chicken and vegetable mixture. Toss well to ensure everything is evenly coated.
💡 Tip: Allow to marinate for at least 15-20 minutes for flavors to meld. - 5
Garnish with fresh chopped cilantro before serving. Serve chilled or at room temperature.
💡 Pro Tips
- ✓For a spicier kick, add a finely chopped jalapeño or a pinch of red pepper flakes to the dressing.
- ✓You can add other vegetables like finely chopped bell peppers or celery.
- ✓This dish is best made a few hours ahead to allow the flavors to develop.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add cooked and cooled pasta or quinoa for a more substantial salad.
- Serve in lettuce cups or as a filling for sandwiches.