Chicken Salad


  • 2 pounds of chicken
  • 1/2 onion
  • salt
  • 2 garlic cloves
  • 2 bay leaves
  • 1/2 teaspoon thyme
  • 1 1/2 pounds (2 large) potatoes
  • 1 tablespoon apple cider vinegar
  • 1/2 cup mayonnaise
  • 1/2 cup crema
  • 1 tablespoon mustard
  • 1/2 teaspoon black pepper
  • 1 1/2 cup green beans
  • 1 pound (3 medium) carrots
  • Optional: tostadas, crackers, chips, salsa, jalapeños


  1. In a medium pan fill it with water and preheat (I use about 2L of water)
  2. Peel 2 cloves of garlic
  3. Peel and half an onion
  4. Once the water is close to boiling add the chicken, 1/2 tablespoon salt, 1/2 teaspoon thyme, 2 garlic cloves, 2 bay leaves, and half an onion
  5. Stir to combine and let cook for 30 minutes. Turn off flame and let cool in the broth (to prevent the chicken from drying out). Cut into small cubes.
  6. To cook the carrots preheat another medium pot of water (I used about 1 L of water)
  7. Peel and chop the carrots into small squares
  8. Cook the carrots for 15 minutes. After 15 minutes add the frozen pees and cook for another 6 minutes. Drain and let cool.
  9. Next prepare the potatoes by peeling and chopping into small squares (approximately the same size as the carrots and chicken)
  10. Fill another medium pot with cold water (I used 4 cups), 1 teaspoon salt, 1 tablespoon vinegar, and the chopped potatoes
  11. Place the pot on medium heat and cook for 20 minutes. Drain and let cool.
  12. To make the sauce stir together the mayo, crema, mustard, black pepper, lime, and 1/2 teaspoon of salt.
  13. Once all of the cooked ingredients are cooled add to the sauce and stir to combine
  14. Enjoy with jalapeños, tostadas, crackers, or chips 😀