Description

When French-trained chef Lucien Olivier, then owner of the world-famous Hermitage restaurant in Moscow, created his namesake salad in the late 1800s, he may not have imagined that it would eventually be recreated the world over. His salad has since also taken on various monikers, including ensalada Rusa—a type of ensalada de pollo popular throughout Mexico that features many of the original recipe’s ingredients, including a delicious creamy dressing.

Directions

1. Gather the ingredients.
2. Add the 2 cups Yukon Gold potatoes, peeled and cut into 1/4-inch cubes to a small pot and add cool water to cover along with a large pinch of fine salt. Bring to a boil and cook potatoes for 6 to 8 minutes or until a knife cuts gently through but the potatoes retain some firmness. Drain and spread out in a shallow bowl or on a plate and refrigerate.
3. In a small bowl, mix together the 1/2 cup mayonnaise, 1/2 cup Mexican crema, 1 1/2 teaspoons fresh lime juice, 1 teaspoon fine salt, and 1/2 teaspoon freshly ground black pepper. Set aside.
4. Place 4 cups shredded rotisserie chicken breast, 12-ounce bag frozen peas and carrots, thawed, 1/3 cup coarsely chopped onion, and 1/4 cup finely chopped fresh cilantro in a large bowl. Add the dressing, and mix well.
5. Gently fold the potatoes into the chicken salad. Adjust the seasoning to taste.
6. Serve immediately or cover and place in the refrigerator until just chilled. Serve garnished with additional cilantro and/or pickled jalapeños, if desired.