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Peruvian Chicken Salad

This Peruvian Chicken Salad is served on a grilled crostini with creamy aji verde and then topped with pickled red onions and potato sticks. 
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Ingredients
  

  • 2 lbs Boneless Skinless Chicken Breast

Aji Verde Mayo

  • 1/2 cup Mayo
  • 1 tbsp Aji Amarillo Easily found in a Latin Grocery, and many regular grocery stores carry this in their Latin Aisle
  • 1 large Lime juiced
  • 5 oz Queso Fresco
  • 1 bunch Cilantro bottom half of stems removed
  • 2 Green Onions
  • 1/4 tsp Salt
  • 4 Garlic Cloves
  • 1 tbsp Olive Oil

Instructions
 

  • I use a pressure cooker to make shredded chicken really fast, but you can also boil the chicken breasts in a pot on the stove. Both methods are written below in the notes field.
  • Combine the Aji Verde ingredients in a food processor and pulse until creamy.
  • Adding a 1/2 cup of Aji Verde at a time, combine it with the shredded and chopped cooked chicken. Use as much or as little Aji Verde as you want. You may want to add the Aji Verde to the Chicken on Day 1 and store it in your refrigerator or you may want to make it fresh everyday by adding a little of the aji verde to a single serving of shredded chicken.

Notes

Pressure Cooker Instructions: I make mine in the pressure cooker with 1 tsp salt and 1 cup of water for 10 minutes on high pressure, then natural release of pressure for 5 minutes followed by manual release of pressure. Then I drain the water, and shred and chop the chicken. Y
Stove Top Instructions: You can do the same with a large pot on the stove. Add chicken to a large pot, Cover chicken with water and add an additional inch of water, bring to a boil, and then reduce the heat to low and let it simmer for 15-16 minutes. Drain water and shred chicken.