Place the chicken breast (with skin and bone) in boiling water.

Add a piece of onion, garlic, thyme, bay leaves, and salt.

Once it boils, remove the foam and partially cover the pot. Let the chicken cook over low heat for 15-20 minutes.

Turn off the heat and allow the chicken to cool in its broth to prevent drying out.

Boil the carrots and peas. If using frozen peas, add them a minute after the carrots start boiling. Let them cook for 6 minutes, then drain and set aside.

For the potato: Add the potato cubes into cold water with salt and a splash of vinegar. Boil on high heat, then lower the heat to medium and cook for about 10 minutes. Drain and allow to cool.

Once the chicken has cooled, remove the skin and bones. Cut the chicken into cubes.

In a large bowl, combine mayonnaise, sour cream, mustard, salt, pepper, and a splash of lemon juice. Stir to combine.

Add the celery, chicken, carrot, peas, and potato into the bowl. Gently mix everything together to coat with the dressing.

Place washed and disinfected lettuce leaves on a plate and serve the Ensalada de Pollo on top.