Early Morning Cooking: Mexican Chicken Salad
I say this is Mexican, not because it’s spicy or full of black beans, cumin or cilantro. There’s no tang to it whatsoever; it is probably the most deliciously bland thing I make.
And yet, it is authentically Mexican because I was taught to make it by a woman from Tabasco, of all places.
I must have very simple taste buds because when I eat it, I think I forget about everything else I’ve ever eaten in my life. It’s that satisfying. A forkful before bed always ensures that I will sleep through the night.
Take about 4 potatoes, scrub them, and boil them in their jackets until done. Do the same with about 4 carrots. Don’t peel them. Poach 2 bone-in chicken breasts until the meat is cooked through . Let meat & vegetables cool a bit. Peel the potatoes and carrots—it’s a little tedious, but I find it’s easiest to just use your thumbnail or the non-sharp side of a paring knife to scrape away—and chop into small pieces. Shred the chicken meat.
Dump all into a large bowl, add a little salt, and stir in as much or as little mayonnaise (I use canola mayo) as you like. Salt to taste.
That’s it. Four ingredients. Protein, fat, carbohydrate, salt. And all the good stuff that is in carrots. I hate cooked carrots alone, but this way they are completely tolerable. I suppose you could, if you wanted to, spice it up or get fancy, but I think I'll just leave well enough alone.
Kipp and I are off to the swimming pool to work up a good appetite and then our lunch will be ready for us when we get home.
10:13:43 AM 
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