Mexican Chicken Salad

There’s something incredibly satisfying about a hearty, flavorful dish that brings the warmth of a Mexican kitchen to your table. That’s exactly what Mexican Chicken Salad does. It all started one sunny afternoon when I wanted to create something refreshing yet filling. I had some leftover grilled chicken, freshly picked potatoes, and a few vibrant veggies. As I began to mix them together with a tangy dressing, I knew I was onto something special. The blend of textures and tastes danced on my tongue, making every bite a celebration.

As I sat down with the family, the laughter and joy around the table were infectious. We relished every mouthful of the Mexican Chicken Salad, sharing stories and memories as we savored the dish I had created. This recipe isn’t just about satisfying hunger; it’s about bringing people together, making cherished memories, and enjoying the simple things in life. The warmth of the chicken, the crunch of the vegetables, and the creamy dressing make it a go-to dish for any occasion.

Ingredient List for Mexican Chicken Salad

When it comes to the ingredients for Mexican Chicken Salad, each item plays a crucial role. The combination of textures and flavors creates a harmony that delights the palate. Here are the key players:

• 3 yellow potatoes: Washed and cut into 1/2 inch pieces, these provide a creamy base, absorbing the flavors of the dressing.
• ¾ cup frozen diced carrots and peas: These vibrant veggies add a pop of color and sweetness to the mix.
• ½ cup frozen corn: Thawed and drained, the corn adds a delightful sweetness and crunch.
• ½ cup real mayonnaise: This creamy dressing binds everything together, providing richness.
• ½ cup sour cream: It adds a tangy note, balancing the creaminess of the mayonnaise.
• 2 tablespoons lime juice: Freshly squeezed, it brings brightness to the salad.
• 1 tablespoon jalapeno brine: Adds a subtle kick, enhancing the overall flavor.
• 2 cups chicken: Cooked and cubed, this is the protein powerhouse of the dish.
• Salt and pepper: Essential for seasoning and bringing out all the flavors.

Making Mexican Chicken Salad

Creating the Mexican Chicken Salad is not just about following steps; it’s an opportunity to connect with the ingredients and savor the process. Let’s dive into the deliciousness!

1. Start by placing the potatoes into a large saucepan and cover them with water. Make sure the water level is at least an inch above the potatoes. Generously season the water with salt. This will enhance the flavor of the potatoes as they cook.

2. Heat the saucepan over medium-high heat and bring the water to a boil. Once boiling, allow the potatoes to cook for about 8 minutes or until they are tender. You can check their doneness by inserting a fork; it should slide in easily. Once done, drain the potatoes and set them aside.

3. If you’re using frozen vegetables, now is the time to thaw them. You can do this quickly by cooking them according to package directions or simply by letting them sit in the fridge overnight to pre-thaw. Set aside the thawed carrots and peas.

4. In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, and jalapeno brine. Stir these together until they are well blended.

5. Next, add the warm potatoes, thawed vegetables, and the cooked, cubed chicken to the bowl. The warmth of the potatoes will help meld the flavors together beautifully.

6. Generously season the mixture with salt and pepper to taste. This is crucial as it enhances all the flavors in the salad.

7. Finally, you can serve the Mexican Chicken Salad warm or cover it and refrigerate it until you’re ready to serve. If serving chilled, it’s a great option for hot days!

Substitutions and Tips

Here are some valuable tips and tricks to make the most of your Mexican Chicken Salad experience:

• Storage: To store leftovers, keep the salad in an airtight container in the fridge. It’s best consumed within 2 to 3 days.
• Freezing: This dish is not recommended for freezing due to the creamy dressing, which can separate when thawed.
• Pairing: Serve with tortilla chips or crispy bread for added crunch.
• Variations: Add diced avocado or fresh cilantro for a twist on the classic recipe.
• Make Ahead: You can prepare the salad a few hours in advance, which allows the flavors to develop even more.
• Serving Temperature: If you prefer a warm salad, serve it immediately after mixing.

Best Served With

• Fresh Tortilla Chips: Their crispiness contrasts wonderfully with the creamy salad.
• Grilled Vegetables: Grilled zucchini and bell peppers add a smoky flavor that complements the salad.
• Rice: Serve it over a bed of fluffy rice for a heartier meal.
• Fresh Salsa: A side of bright salsa adds an extra pop of flavor.
• Avocado Slices: Creamy avocado slices can enhance the richness of the salad.
• Seasonal Fruits: A fruit salad on the side can provide a refreshing contrast.
• Casual Gatherings: Perfect for picnics, barbecues, or casual family dinners.

FAQ

Conclusion

In conclusion, Mexican Chicken Salad is a delightful dish that brings together vibrant flavors and textures, making it a meal everyone will love. Whether you’re preparing it for a family dinner or a gathering with friends, it’s sure to be a hit. I encourage you to give it a try and make it a staple in your recipe collection. You won’t regret it!

Mexican Chicken Salad

Craving a dish that bursts with flavor? Look no further than this Mexican Chicken Salad. It's a delightful mix of tender chicken, creamy dressing, and vibrant vegetables. Perfect for a quick weeknight dinner or for serving at gatherings. You'll want to make it tonight!

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Dinner, Salads

Cuisine Mexican

Servings 10 servings

Calories 350 kcal

Equipment

• Large Pot
• Cutting Board
• Mixing Bowl
• Frying Pan

Ingredients

  

• 3 pieces Yellow Potatoes Washed and cut into 1/2 inch pieces.
• ¾ cup Frozen Diced Carrots and Peas Thawed for recipe, drained of excess water.
• ½ cup Frozen Corn Thawed for recipe, drained of excess water.
• ½ cup Real Mayonnaise
• ½ cup Sour Cream
• 2 tablespoons Lime Juice
• 1 tablespoon Jalapeno Brine
• 2 cups Chicken Cooked and cubed.
• Salt and Pepper

Instructions

 

• Place potatoes into a large saucepan and cover with water, making sure the water is at least 1 inch above the potatoes. Generously season the water with salt.
• Heating over medium-high heat, boil the potatoes, cooking for about 8 minutes once they come to a boil or until tender when a fork is inserted in them. Drain and set aside.
• If necessary, thaw frozen vegetables by cooking according to package directions. Set aside. A tip here is to pre-thaw by leaving in the fridge overnight before making the dish.
• Combine mayonnaise, sour cream, lime juice, jalapeno brine, potatoes, mixed vegetables, and chicken together in a large mixing bowl.
• The potatoes will be warm and help meld the flavors together.
• Season the entire potato chicken salad generously with salt and pepper.
• Serve Mexican Chicken Salad warm or cover and refrigerate until ready to serve.

Notes

• Frozen vegetables: should be thawed before using.
• Serving dish: If serving dish cold, it's fine to thaw night before.
• Warm serving: If serving dish warm, go from frozen to cooked (following instructions on bag) and then add to dish warm.

Keyword Easy Chicken Salad Recipe, Flavorful Chicken Salad, healthy chicken salad, Mexican Chicken Salad

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Meet Hanna Hart

I am obsessed with the “how” and “why” of cooking. It doesn’t matter if we are roasting a chicken or baking brownies; I am the one double-checking our measurements and cooking times. I love working on every type of cuisine and finding the absolute best method to get the results we want. I treat every recipe with the same level of care and dedication.