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!
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.