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Ensalada de coditos


2 pds. Chicken breast, boiled and shredded

16 oz. Coditos / small elbow pasta boiled and cooled

1 1/4 cup of Mayo (add to your liking)

1/2 cup peas

1/2 cup of chopped carrots

1/2 cup finely chopped celery

4 hard boiled eggs, chopped

1/3 cups chopped Spanish olives

Splash of your favorite hot sauce

Salt & pepper to taste

Spanish paprika to your liking


Bring a large pot of water to a boil. Add your pasta until cooked through, drain and let it cool.

Stir in all your ingredients and taste for seasoning & adjust accordingly.


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