If you’re looking for a delicious and easy-to-make salad that’s bursting with flavor, then you’ve come to the right place. I present to you my Arroz Con Pollo Salad recipe – a fusion of Latin American and American cuisine that’s perfect for those looking to experience the best of both worlds.
Arroz con pollo literally translates to “rice with chicken” in Spanish, and it’s a traditional dish in many Latin American countries such as Colombia, Peru, and Puerto Rico. This recipe is a modern take on this classic dish, where we’ve taken all the key elements of arroz con pollo and turned it into a refreshing salad that’s perfect for any meal.
What I love about this Arroz Con Pollo Salad is how simple but flavorful it is. The chicken is cooked to perfection with flavorful spices like ground cumin and garlic powder. Plus, the rice is fluffy, fragrant and is laced with vinegar, fresh ground black pepper and olive oil. We then toss them with fresh veggies like crisp romaine lettuce leaves, juicy tomatoes and crunchy cucumbers before finishing with a generous drizzle of creamy dill cucumber dressing.
This salad not only tastes delicious but also comes together quickly in one pot making it an easy weeknight meal option that takes under 30 minutes! So whether you’re a fan of Latin American cuisine or simply want to try something new, my Arroz Con Pollo Salad recipe ticks all the boxes.
Why You’ll Love This Recipe
If you’re looking for a vibrant and flavorful dish that is easy to prepare and perfect for any occasion, then look no further than this Arroz Con Pollo Salad Recipe. This dish is a fusion of Latin American and American cuisine that combines the classic Arroz con Pollo recipe with fresh ingredients to create a green salad that is hearty, filling, and bursting with flavor.
One reason why you’ll love this recipe is its versatility. It can be served as a meal in one, making it ideal for busy weeknights or light lunches when you don’t have much time to cook. Alternatively, it can be served as a side dish to grilled meats or other Latin American dishes, making it perfect for family gatherings and parties.
Another reason why this recipe is so appealing is because of the healthy ingredients that are included in it. This recipe calls for skinless chicken breasts, cooked brown rice, and plenty of fresh vegetables such as tomatoes, cucumbers, and romaine lettuce. The dish does not skimp on flavor either – it’s seasoned with a blend of ground cumin, garlic powder, and fresh ground black pepper. The result is a dish that is good for you but also tastes delicious.
Lastly, this Arroz Con Pollo Salad Recipe includes several different topping options that will perfectly complement any meal. You can make a tangy dressing using vinegar and olive oil or add some heat with hot sauce. For those who prefer something creamy, consider topping the salad with some yogurt sour cream or even some fresh fruit. Additionally, you can make side salads like wheatberry salad or cucumber dill salad to go with your main dish.
In sum, if you’re looking for an easy-to-prepare yet flavorful and healthy addition to your Latin American menu repertoire, consider giving this Arroz Con Pollo Salad Recipe a try – its vibrant colors and delectable taste will not disappoint!
Here are the ingredients that you will need for this delicious Arroz con Pollo Salad Recipe:
- 2 lbs boneless, skinless chicken thighs or 4 boneless, skinless chicken breasts, cut into bite-size pieces
- 1 1/2 cups long-grain rice
- 1 medium cucumber, chopped
- 2 medium tomatoes, chopped
- 1 head romaine lettuce, chopped
- Cooked brown rice (optional, as a base for the salad)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp fresh ground black pepper
- 2 tbsp vinegar
- 2 tbsp olive oil
- For the Creamy Dill Cucumber Salad:
- 1 big green cucumber, diced
- 1 cup plain yogurt or sour cream
- 2 tbsp fresh dill, finely chopped
- Salt and fresh ground black pepper to taste
Note: You can adjust the amount of chicken and rice based on your preference. The dish can be made with one pot, making it an easy Arroz con Pollo recipe for meal one. The ingredients can also be adjusted to pair well with side dishes for four people if you would like to serve it as a side for a bigger meal like on Latin America occasions.
The Recipe How-To
Now, we get started on how to make this delicious arroz con pollo salad.
Before starting, make sure to have all the recipe ingredients on hand as well as a cutting board, knife, large mixing bowl, and a skillet.
Step 1: Cook Brown Rice
Begin by cooking 1 1/2 cups of long-grain brown rice following package instructions. When finished, put it aside and let it cool.
Step 2: Cook Chicken
In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add 4 boneless chicken thighs or breasts cut into small pieces or cubes. Season with 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, and fresh ground black pepper. Cook until done.
Step 3: Prepare Fresh Vegetables
While the chicken cooks, chop up 1 medium cucumber, 2 cups of cherry tomatoes, and 1 head of chopped romaine lettuce into bite-size pieces.
Step 4: Mix Salad Ingredients
Combine the cooked brown rice, cooked chicken, cucumber, tomatoes, and lettuce in your large mixing bowl. Toss everything together until evenly combined.
Step 5: Make Salad Dressing
In a separate small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of vinegar, salt to taste, and fresh ground black pepper to make the dressing.
Step 6: Final Touches
Pour the salad dressing over the arroz con pollo salad and toss again to coat all of the ingredients evenly.
This arroz con pollo salad is perfect as is but it can always be customized to your liking. Consider incorporating any of these additions:
- Top with avocado
- Sprinkle with feta cheese
- Add a sliced hard-boiled egg
- Serve with a side of plain yogurt or sour cream and hot sauce
Now that you have the recipe for this delicious arroz con pollo salad, give it a try!
Substitutions and Variations
One of the best things about this Arroz Con Pollo Salad Recipe is that it can easily be customized to your tastes or dietary needs. You can substitute or add ingredients to make it your own, and here are some ideas:
– Chicken: You can use skinless chicken thighs instead of breasts for a richer flavor, or even boneless chicken if you prefer. You could also use boneless skinless chicken breasts if you prefer white meat, but do note that it could be a little dry.
– Rice: Brown rice is a very healthy option, but you could also use long-grain white rice or even a mixture of both. For an exotic twist, you could try using Peruvian or Colombian rice.
– Vegetables: Feel free to add any vegetables that you like. Sliced bell peppers, zucchini, or shredded carrots would all work well in this recipe.
– Greens: Instead of romaine lettuce, you could use spinach, kale, or mixed greens for the salad bed.
– Dressing: I love using balsamic vinegar and olive oil for the dressing combo in this recipe, but you could also try red wine or apple cider vinegar. If you want more creaminess, add a little bit of sour cream to the dressing.
Remember that cooking is all about having fun while creating something delicious. Don’t hesitate to experiment with new ingredients and flavors to come up with your own unique version of Arroz Con Pollo Salad.
Serving and Pairing
When it comes to serving and pairing the Arroz Con Pollo Salad, there are endless options for creating a delicious and satisfying meal. This recipe can be served on its own as a main dish, or as a side dish paired with other Latin American inspired dishes.
For a complete meal, serve the salad with a side of yogurt or sour cream, hot sauce or fresh fruit. A big green salad tossed in a vinaigrette dressing would complement the flavors of the Arroz Con Pollo Salad perfectly.
If you’re looking to create a more traditional Peruvian or Colombian meal, serve the Arroz Con Pollo Salad alongside classic dishes like peruvian chicken or colombian arroz con pollo. The flavors will blend together harmoniously for an authentic Latin American experience.
The beauty of this recipe is its versatility – it can also be served as a tasty sandwich with some crunchy lettuce and ripe tomatoes. Or, you can pile it high in warm tortillas for some delicious chicken rice tacos.
No matter how you decide to serve this dish, make sure it’s accompanied by your favorite beverage for an amazing Latin American dining experience!
Make-Ahead, Storing and Reheating
This Arroz con Pollo Salad recipe is perfect for meal prepping or making ahead of time for a party or gathering. You can cook the chicken and rice ahead of time and assemble the salad right before serving.
To store any leftover salad, separate the dressing from the salad and place them in separate airtight containers in the refrigerator. The romaine lettuce can wilt quickly if dressed too early so to keep it fresh longer, you can wait until just before serving to add the dressing.
When reheating this Arroz Con Pollo salad, you can either microwave it or heat it up in a skillet or pan on medium heat. If you choose to microwave it, be sure to take the dressing off first as the olive oil may not heat well. For optimal reheating results, place the chicken and rice in a pan with a tablespoon of olive oil and cook on medium heat until they are hot enough.
This salad is also versatile in that you can customize it with different ingredients, such as adding avocado or jalapeño peppers for extra flavor. Simply adjust the portions accordingly and store them separately to prevent any sogginess or premature wilting.
Whether you’re meal prepping for personal lunches or planning for a big event, this Arroz con Pollo Salad will surely be a crowd-pleaser with its fresh ingredients and bold flavors.
Tips for Perfect Results
To ensure that your Arroz con Pollo Salad turns out perfectly every time, here are some helpful tips:
1. Cook the rice separately: Cooking the chicken and rice together in one pot can lead to overcooked or undercooked rice. It’s best to cook the rice separately according to the package instructions and then mix it in with the other ingredients.
2. Use fresh ground black pepper: Freshly ground black pepper adds more flavor than pre-ground pepper, so consider using a pepper grinder for best results.
3. Keep the cucumber and tomato separate until serving: To avoid soggy salad greens, keep the cucumber and tomato separate until just before serving. This will also help keep their flavors and textures distinct.
4. Make your own vinaigrette: Instead of using store-bought dressing, make your own vinaigrette with olive oil, vinegar, salt, and pepper. This will add more flavor and freshness to your salad.
5. Don’t overcook the chicken: Overcooked chicken can become tough and dry. To prevent this, cook the chicken just until it reaches an internal temperature of 165°F.
6. Try different variations: The beauty of Arroz con Pollo Salad is that you can modify it to suit your taste preferences. Experiment with different ingredients like avocado or grilled corn to add dimension to your salad.
7. Serve with a side of yogurt or sour cream: A dollop of creamy yogurt or sour cream on top of your salad can provide a cool contrast to the spiciness of the hot sauce.
8. Incorporate fresh fruits: Consider adding fresh fruit like mango or pineapple to your salad for a sweet and refreshing twist.
By following these tips, you can create a delicious and personalized Arroz con Pollo Salad that will impress all your guests!
Before you try this flavorful Arroz Con Pollo Salad Recipe, you might have a few questions in mind. Here are the most common queries that people typically ask when trying this recipe.
What pairs well with arroz con pollo?
Arroz con Pollo is a wholesome dish that can be ideally paired with a dollop of yogurt or sour cream, a splash of hot sauce, some juicy fruit and a generous green salad that’s drizzled with a zesty Cilantro Lime Dressing. For those who are up for it, Corn Salad, Fruit Salad or Pina Colada Salad can make for great accompaniments to this meal-in-one.
Why is my arroz con pollo mushy?
As a chef who is experienced in preparing Brazilian and American cuisine, I would like to provide some detailed instructions on how to cook a delicious Arroz con Pollo, a flavorful one-pot dinner that is traditionally served with plantains. However, if your Arroz con Pollo turned out to be mushy, it is likely that you either added too much water or overcooked the rice. But don’t worry, I will give you some tips on how to avoid these common mistakes and ensure a perfect dish every time.
What ethnicity is arroz con pollo?
This popular Latin American meal, also known as rice with chicken in Spanish, has strong ties to paella. It usually involves cooking chicken alongside rice, onions, saffron, and perhaps other grains or vegetables.
What is arroz con pollo the national dish of?
A renowned dish in Spain and Latin America is Arroz con Pollo, which translates to “rice with chicken” in Spanish. The recipe varies across different countries, each with their own cultural twists and authentic flavors.
Arroz con Pollo Salad is a classic Latin American dish that never fails to impress. This easy and delicious recipe can be served as a one-pot meal, as well as a side dish that pairs perfectly with a variety of other foods. Whether you’re looking for a healthy lunch or a satisfying dinner, this recipe has got you covered.
The best part about this dish is how versatile it is. You can make substitutions and variations based on your preferences, like using different types of rice or adding more vegetables. Plus, it’s an excellent way to use up leftovers and create something new and unique.
So why not give this arroz con pollo salad recipe a try? It’s simple to make, tastes great, and is sure to impress your friends and family. And if you’re feeling particularly creative, experiment with different flavor combinations to make it your own.
In conclusion, Arroz Con Pollo Salad is the perfect meal for any occasion. It’s flavorful, healthy, and easy to make. With its delicious blend of chicken, rice, and vegetables, you’ll enjoy every bite of this classic Latin American dish. So what are you waiting for? Give this recipe a try today!
Arroz Con Pollo Salad Recipe
- 6 cups romaine lettuce
- 2 cups cooked brown rice
- 1 mild chili pepper, seeded and sliced
- 1 large ripe tomatoes, cored and diced
- 1/2 cucumber, sliced
- 8 ounces cooked skinless chicken breasts
- 1 tablespoon olive oil
- 3 tablespoons balsamic vinegar or 3 tablespoons other flavored vinegar
- fresh ground black pepper, to taste
- Assemble the ingredients for the salad in a large salad bowl in the order in which they appear with lettuce on the bottom.
- Cover; refrigerate until ready to serve, up to one day.
- When ready to serve, add ingredients for dressing and toss well. Serve immediately.
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.