In Cuba, it is very common to have a chicken, potato, or pasta salad in any wedding, birthday or Christmas party. As you can imagine, Cuban families have created a large number of recipes for this type of salad. I think this potato and chicken salad is one of the best one. What I find lovely of this recipe is the different Spanish ingredients that make a traditional salad (not only in Cuba, but also world wide) to a unique Latin recipe.
You can also make this salad with baked, boiled, or grilled chicken. I recommend making it with the Cuban Creole chicken because the sauce gives a great flavor to this dish. However, if you are in a rush, just pick your favorite way to cook chicken and add all the other ingredients.
In a large cooking pan, add water and bring to boil.
Once the water is boiling, add the potatoes and cook for 15 to 20 minutes. Make sure that the potatoes are fully cook but not too soft.
Let cool the Potatoes.
While the potatoes are cooking, blanch the asparagus.
After blanching the asparagus, cut them in small bite sized pieces.
In a small cooking pan, cook the green peas.
In a large bowl mix the potatoes, asparagus, green peas, granny smith apples, fire roasted bell peppers, pimiento stuffed olives, capers, chicken, mayo, the reserved sauce from the Cuban creole chicken, salt, and pepper.