Bring to a boil and cook until the chicken is nicely tender. Place chicken in a stock pot and cover with water.

CHILIES – Pickled jalapenos are a must-have in this recipe and for extra flavor add also some of the brine.If you can’t find Mexican cream where you live, you can use sour cream or yogurt instead. DRESSING – Mayonnaise and Mexican crema are what the popular recipe for ensalada de pollo calls for.LETTUCE – Use Iceberg lettuce for a nice crunch or replace it with romaine lettuce.You can cook the carrots and potatoes as I did, or just use 2 cans of mixed vegetables. VEGGIES – Carrots, potatoes, peas, and corn.And if you want to speed up things, use your Instant Pot to cook the chicken! You can use breasts or dark meat, as you prefer. CHICKEN – In this recipe, I am cooking the chicken and shredding it.And it also has a mild-spicy kick from pickled jalapeños! Ingredients Mexican chicken salad has a creamy, lightly tangy, and sweet taste. In Mexico, this chicken salad is served mainly at parties and potlucks along with saltine crackers or tostada shells, or as a lunch to bring to work and eat stuffed in a sandwich. Everything is deliciously coated with Mexican crema and mayonnaise. Add a little more sauce if it appears to be too dry.Ensalada de pollo is a Mexican salad made of shredded chicken tossed with various vegetables such as potatoes, corn, carrots, lettuce, and peas. For the stovetop, mix it around over low heat until hot enough.For the microwave, :20-30 seconds at a time.To reheat it, depending on my time schedule, I’ll either throw it in the microwave or low and slow on the stovetop. The first bowl I’ll eat immediately and the next one will be eaten the following day. I usually make 2 egg roll bowls out of this. If you want it more macro balanced you can throw in some rice or even use the mix in a wrap for an extra large egg roll! Bowl Reheating I’ll occasionally add in a couple chopped up hard boiled eggs too! I usually go with some chopped up green onion, sesame seeds, and a little hot sauce for a spicy egg roll in a bowl. Here is where you can optionally add in whatever you want. Do your best to keep it moving as often as possible so everything heats up evenly! Let everything cook on low heat for 5-10 minutes or until your desired tenderness. Egg Roll FillingĪdd in a bag of coleslaw mix, 4 ounces of shredded carrots, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, 2 ounces of a low sodium soy sauce, and 1 teaspoon of ground ginger.įor even more flavor although not needed, 2 tablespoons of sweet and sour, hoisin, teriyaki, or oyster sauce work great! Below in the recipe card will be calorie breakdowns for each egg roll in a bowl with and without this. Once browned turn your burner down to low heat. Keep it moving and do your best to break your meat up at as small as possible, this should take around 5-7 minutes.Ī quick tip here if you don’t like garlic or onion? Don’t add them! Alternatively, if you want something else in your bowl like chopped up mushrooms in it? Add those in with any other vegetables you want. I’m using ground chicken today but lean ground beef, turkey, and pork are great choices too.Īll you need to do from here is to add 1 tablespoon of olive oil into your pan or skillet and brown whatever meat you’re using over medium heat.Īs it’s browning, add in 1 tablespoon of minced garlic, 1/2 chopped up sweet onion, and a little pepper for seasoning. Start this one with a large stovetop pan or skillet and 1 pound of your choice lean meat.

Don carbon chicken fit bowl calories