A classic Peruvian cold salad substantial enough to carry lunch. Creamy, fresh, and full of texture, it combines shredded chicken with tender vegetables that still hold their shape. Homey, generous, and satisfying—every spoonful brings a little of everything.
Peel the potato and carrot and cut them into roughly 1.5 cm cubes. Trim the green beans and cut them into short pieces; have the peas and choclo ready. Keep the pieces even so the vegetables finish tender but intact, rather than turning to mash when mixed.
Divide the water between two pots and bring both to a boil. In one, add half the salt
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While the cooking finishes, mix the mayonnaise, lime juice, pepper, and remaining salt for about 30 seconds, until the dressing is smooth and loose enough to coat the vegetables without weighing them down.
Let the chicken and vegetables release steam for about 5 minutes, then shred the chicken into medium strands. Transfer everything to the bowl with the dressing and fold gently, only until each piece is coated. Serve cool or at room temperature: it should be creamy, with juicy chicken and clearly defined vegetables. And that’s it—a proper homemade salpicón substantial enough for lunch.
