Salpicón di pollo, a recipe from the past

This is a dish of Spanish origin that is prepared with different meats throughout the American continent. In our country it is particularly famous in the Santa Cruz department and was very popular in the 70s and 80s; being the favorite of weddings and fifteen years.



• 1 whole skinless chicken breast

• 2 carrots

• 4 eggs

• 100 grams of peas

• 3 white potatoes

• 4 cloves of garlic

• Salt to taste

• Pepper

• Olives to taste Homemade mayonnaise

• 1 egg

• Salt

• Pepper

• 1 teaspoon of mustard

• 250 milliliters approx. vegetable oil

• ½ lemon juice To accompany

• Lettuce

• Tomatoes

• Rice (optional)


Put the water to boil. Add ½ tablespoon of salt and 4 cloves of garlic. Place the brisket (the water should cover it), cover and let it cook. Once ready, remove the breast from the water, allow to cool and fray. In the same water, cook the carrot and the diced potato. Both can be cooked together as they have similar hardness. 5 minutes before turning off the heat, place the peas. Drain the vegetables and set aside. Cook the eggs separately until hard and set aside.

For the mayonnaise, put the egg, salt, pepper and mustard in the blender. Start blending. When these ingredients are integrated, and with the blender running, add the oil in fillets until the desired consistency is reached. Finally add the juice of ½ lemon. Place the potato, carrot, chicken and olive in a container.

Add the mayonnaise on top. Mix, season with salt and pepper. Serve accompanied by a bed of lettuce and a few slices of tomato. Optional accompany with rice.

And the liquid?

Don’t throw it away, save it to make a rich soup or freeze it to use as a base broth in your next preparations.

Curious fact

Although the origin of this dish is very humble and the ingredients are quite cheap, a few decades ago this dish was served at both elite parties and neighborhood parties.