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Chicken Salpicon Salad

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3/4 cup mayonnaise
1/4 cup Miracle Whip
1/3 cup honey mustard
2 tablespoons lemon juice
1 rotisserie chicken
2 cups shredded carrots
1 (16 ounce) package frozen baby peas, thawed
2 avocados, peeled and cubed
2 cups fried potato sticks (shoestring)

Chicken Salpicon Salad

This unusual and delicious chicken salad recipe adds crispy potato sticks and smooth and creamy avocado for fabulous texture.

  • Serves 6
  • Easy

About This Recipe

I first heard about this marvelous recipe for Chicken Salpicon Salad on a Martha Stewart show. This recipe is from Peru, and combines chicken with veggies and fried shoestring potatoes. Martha made it all from scratch, of course.

But I knew there had to be an easier way to make it. And there is!

First, use rotisserie chicken, just because that’s the best way to get the most tender meat. And second, use fried potato sticks, also called shoestring potatoes, that are packaged in a cardboard can in the snack foods aisle

There is one caveat to this recipe. You can’t add the potatoes until you are serving the salad, otherwise they will get soggy. The combination of tender chicken and veggies, crisp salad, and super crisp potatoes is just fabulous.

Tips for the best Chicken Salpicon Salad:

  • The best cooked chicken comes from a rotisserie chicken purchased from the supermarket. Sorry to tell you that, but it’s true. It is extremely difficult to cook tender chicken at home. I have tried multiple ways and I use a rotisserie chicken every time  now.
  • Buy the avocado a few days ahead of time and let it ripen at room temperature before you make this salad. The avocado is a crucial part of the recipe and you can’t skip it.

Why this recipe works:

  • The mustardy and flavorful salad dressing is perfect with the chicken, veggies, and avocado. Shred the chicken from the whole rotisserie bird while it’s hot, so it will absorb some of the dressing as it cools.
  • Add the avocado at the last minute along with the potatoes. Otherwise they will oxidize and turn brown.
  • You could add other veggies to this recipe, such as sliced mushrooms (but they will turn brown), corn, chopped zucchini or summer squash, or even cooked green beans.

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In a large bowl, combine the mayonnaise, Miracle Whip, mustard, and lemon juice and blend until smooth.


Remove the meat from the chicken while it's hot, shred it, and add to the dressing.


Stir in the carrots and peas. Cover and refrigerate for 3 to 4 hours.


When ready to eat, prepare and add the avocado. Stir in the potato sticks and serve immediately.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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