Recipe: Cuban Chicken Salad (with potatoes, apple and green olives)

CUBAN CHICKEN SALAD

2 (2- to 3-pounds each) chickens, quartered
1 1/2 cups (3 sticks) butter
1 teaspoon salt, plus more to taste
2 pounds potatoes, peeled and diced
1 large apple, peeled, cored and diced
2 hard-boiled eggs, chopped
1/2 cup chopped celery
1/2 cup pitted and chopped Spanish green olives
2 cups mayonnaise
GARNISHES:
1 (8 ounce) can or jar asparagus, liquid reserved
1 (8 ounce) jar roasted sweet red peppers, cut into julienne strips, liquid reserved
1 (8 ounce) can peas, drained

Heat oven to 325 degrees F.

Arrange the chicken in a single layer in a large, shallow baking pan, and spread the butter on top.

Bake 1 hour. Baste with butter often to avoid drying out.

Meanwhile, put the potatoes in a large saucepan, and cover with 6 cups cold, salted water. Bring to a boil, and simmer for 20 minutes. Drain.

When chicken is fully baked, allow to cool to room temperature, then shred into bite-sized pieces, making sure to remove all bones. If you like. You can leave some bits of skin for extra flavor.

Combine the chicken and potatoes in a large bowl, and add the rest of the ingredients except garnishes. For extra-moist chicken salad, add the liquid from the asparagus and from the roasted sweet pepper.

Toss well, and refrigerate, covered, for at least 4 hours. Taste, and correct seasoning before garnishing.

For a gathering or for a special family meal, arrange the salad on a bed of lettuce on a large serving platter, and garnish with the peas, asparagus and roasted peppers in a pleasing design.

Makes 10 to 12 servings
Adapted from source: The Cuban Kitchen