Mexican Chicken Salad (Print Version)
# Ingredients:
→ For the Chicken Salad
01 -
2 cups small potatoes, diced
02 -
1-2 medium carrots, peeled and diced
03 -
1/2 cup frozen peas
04 -
1/2 cup frozen corn
05 -
4 cups cooked chicken, shredded
06 -
1 avocado, diced
07 -
1/2 red onion, finely chopped
08 -
1/4 cup chopped cilantro
09 -
2 green onions, thinly sliced
10 -
Pickled jalapeños, optional for garnish
→ For the Dressing
11 -
3/4 cup mayonnaise
12 -
1/2 cup sour cream
13 -
2 tablespoons lime juice
14 -
1 tablespoon jalapeño brine (from pickled jalapeños)
15 -
1 teaspoon ground cumin
16 -
1 teaspoon chili powder
17 -
Salt and pepper to taste
# Instructions:
01 -
In a medium pot, boil the diced potatoes in salted water until fork-tender, about 8 minutes. After 5 minutes, add the diced carrots and cook for the remaining 3 minutes. Turn the heat off, add the frozen peas and carrots, and leave for 1 minute. Drain the vegetables and run under cold water to stop the cooking process. Set aside to cool and drain well.
02 -
In a large bowl, whisk the mayonnaise, sour cream, lime juice, jalapeño brine, cumin, chili powder, salt, and pepper until smooth. Taste and adjust as needed.
03 -
Add the cooled potatoes, carrots, peas, and corn, along with the shredded chicken, diced avocado, red onion, cilantro, and green onions. Gently mix all ingredients until well combined and evenly coated with dressing.
04 -
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
05 -
Serve chilled on tostadas, with jalapeños for garnish and tortilla chips on the side. Enjoy!
# Notes:
01 -
Notes: For extra spice, mix in diced jalapeños. Feel free to adjust the vegetables based on your preferences or what you have on hand. For a lower-carb option, you can omit the potatoes or swap in cauliflower.