Ensalada de Coditos con Pollo

Ensalada de Coditos served in a white bowl with a wooden serving spoon beside the bowl.

5 from 7 votes

Puerto Rican Ensalada de Coditos con Pollo is a rich, creamy macaroni salad with tender chicken, red onions, scallions, and paprika. Perfect for family meals, gatherings, or as a flavorful side dish.

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: Puerto Rican

Servings:

Calories: 380kcal

Author: Catherine Arena

Ingredients

1 pound elbow pasta
1 chicken breast boiled, shredded or chopped into small cubes
2 cups mayonnaise
½ red onion chopped
2 scallions rinsed and chopped
paprika sprinkled
salt and pepper to taste

Instructions

Prepare the Chicken

Place chicken in a saucepan and add enough water to fully cover. Cook over medium-high heat for 15–20 minutes. Turn off the stove, drain the water, and allow the chicken to cool on a cutting board for a few minutes.
Using two forks, shred the chicken or cut into small cubes.

Cook the Pasta

Cook elbow pasta according to package instructions.Drain the pasta and allow it to cool for a few minutes before mixing with other ingredients.

Assemble the Salad

In a large bowl, combine the cooked pasta, shredded chicken, mayonnaise, red onion, and scallions. Add salt and pepper to taste, and mix until evenly coated.
Transfer the salad to a serving bowl and sprinkle paprika on top. The salad is done and can be enjoyed right away or allowed to chill for a few hours in the refrigerator.

Notes

Recipe Notes:

Chilling the Ensalada: Sometimes the pasta absorbs some of the mayonnaise as it sits. If the salad seems too dry, simply stir in a little more mayonnaise before serving.

Other Ingredients: If you like, you can add other ingredients to the salad like sweet peas, diced carrots, pimentos, or small cubes of cheese.

Nutrition