Easy Mexican Chicken Salad Recipe
This easy Mexican chicken salad combines tender shredded chicken with fresh vegetables and a creamy dressing, offering a flavorful twist on a classic dish. Perfect for quick lunches or as a side at gatherings, it's both satisfying and simple to prepare.
Ingredients
- 2 chicken breasts cooked and shredded
- 2 small potatoes peeled and diced
- 2 cups mixed vegetables frozen or canned, drained
- 1/4 cup mayonnaise
- 1 tbsp pickled jalapeño juice
- 1 tbsp minced pickled jalapeño optional for extra heat
- Salt and pepper to taste
Instructions
- Step 1: Cook the chicken
- Boil the chicken breasts in salted water until fully cooked (about 15 minutes). Let them cool, then shred with a fork or a hand mixer for quicker results.
- Step 2: Cook the potatoes
- While the chicken is cooking, boil the diced potatoes in salted water for about 10-15 minutes until tender but not mushy. Drain and rinse under cold water to stop the cooking process.
- Step 3: Prepare the vegetables
- If using frozen vegetables, thaw them. If using canned vegetables, drain them well. Add them to a large mixing bowl.
- Step 4: Mix the salad
- Add the shredded chicken, cooled potatoes, and vegetables to the bowl. Stir in the mayonnaise, pickled jalapeño juice, and minced jalapeños. Mix well until everything is coated evenly.
- Step 5: Adjust seasoning
- Taste the salad and add salt and pepper as needed. If you like it creamier, add a bit more mayonnaise.
- Step 6: Chill and serve
- Refrigerate for at least 1 hour before serving. Enjoy with saltine crackers or tostadas for the best experience!
Notes
For a Whole 30 version, skip the corn. Add a dash of cumin or lime juice for zest. Shredding chicken with a hand mixer saves time!