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Mexican Chicken Salad Recipe

Mexican Chicken Salad Recipe
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4.8 from 20 reviews

This Mexican Chicken Salad recipe is a delightful blend of flavors and textures, perfect for a refreshing meal. Tender rotisserie chicken, mixed with colorful vegetables, and a zesty dressing, make this salad a crowd-pleaser.

Ingredients

Potato Mixture:

  • 3 medium gold potatoes, peeled and cubed
  • 2 cloves garlic, minced

Salad:

  • 4 cups cooked rotisserie chicken, skin removed and shredded (1 whole chicken)
  • 12 ounce bag frozen peas and carrots mix
  • 1 cup canned corn kernels, drained
  • 1 red bell pepper, diced
  • 1/2 cup mayonnaise
  • 1 cup Mexican crema (or sour cream or greek yogurt)
  • 2 tsp yellow mustard
  • 2 tbsp lime juice
  • 1/4 cup diced pickled jalapenos with 1 tablespoon brine
  • 1 tsp salt

Garnish:

  • Cilantro for garnish

Instructions

  1. Potato Mixture: Boil potatoes until tender, drain and cool.
  2. Vegetable Mix: Cook garlic, peas, and carrots until tender, set aside.
  3. Dressing: Combine crema, mayonnaise, mustard, lime juice, jalapenos, and seasonings.
  4. Assembly: Combine chicken, bell pepper, corn, potatoes, peas, and carrots. Add dressing and toss.
  5. Chill: Refrigerate before serving for an hour to blend flavors.

Notes

  • You can use a rotisserie chicken or cook and shred chicken breast.
  • A 16-ounce bag of mixed veggies can substitute peas and carrots.
  • Mexican crema can be replaced with sour cream or greek yogurt.
  • Chill the salad for 1-2 hours for best flavor.

Nutrition

Find it online: http://bitezly.com/mexican-chicken-salad-recipe/