Jorge Castillo: And we love our salads.
Glenn Lindgren: So it's no surprise that Cubans have a great chicken salad recipe. The carrots and peas give this dish a lot of color for a nice presentation.
Raúl Musibay: And make it a lot easier to eat in the dark!
Jorge Castillo: With just a hint of garlic, everyone seems to love this salad.
Glenn Lindgren: Even Raúl, flashlight and all!
Some Cubans added a tropical flavor to an American chicken salad recipe! The must-have hit of 1950's Miramar, Cuba!
INGREDIENTS:
1 1/2 cups diced carrotsCook the carrots and peas separately in the microwave for about 2 to 3 minutes on high. Carrots should be soft, peas dark green. Chill thoroughly in the refrigerator.
Mix the mayonnaise, lime juice, and garlic in a mixing bowl. Adjust the mayonnaise to get the right consistency. In a medium mixing bowl, toss the carrots, peas, celery, onion, and cooked chicken together. Add the mayonnaise mixture, a little at a time, until you get the proper consistency. Salt and pepper to taste. Gently fold in the chopped eggs. Serve well chilled on a bed of lettuce.
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