Mexican Chicken Salad
Mexican chicken salad is an easy meal to throw together. Serve it as a dip with chips, on bread to make a sandwich, or on tostadas.
Servings 12 servings
Calories 199kcal
Ingredients
- 3/4 cup mayo
- 1/4 cup sour cream I used light sour cream
- 1 tablespoon lime juice
- 1 tablespoon jalapeno brine (the juice from pickled jalapeños)
- 2 teaspoons kosher salt
- 2 cups gold potatoes peeled and diced
- 16 oz frozen mixed vegetables thawed (carrots, peas, corn)
- 4 cups chicken cooked and shredded
- 2 green onions thinly sliced
- 1 tablespoon cilantro finely chopped
- tostadas bread, or chips, for serving
Instructions
- In a medium pot add the diced potatoes. Fill with water until covering the potatoes. Place over high heat and bring to a boil. Once boiling, reduce to a simmer and cook for 8 minutes or until potatoes are fork tender. When tender, drain the water and place the potatoes in a large bowl.
- In a small bowl whisk the mayo, sour cream, lime juice, jalapeno brine and kosher salt until smooth. Set aside.
- Add the thawed vegetables to the large bowl along with the shredded chicken, green onions, and cilantro. Pour the mayo and sour cream mixture overtop. Mix to combine. Cover and store in the fridge until chilled, about 1 hour. Serve on tostadas, with chips, or on bread as a sandwich.
- Store in the fridge, covered, for 3 days.
Notes
Do not eat if the dish has been left out at room temperature for 2 hours or more. On hot days, only let it sit unrefrigerated for 1 hour.
Store any leftovers in an airtight container in the fridge for 3 days.
Nutrition
Calories: 199kcal | Carbohydrates: 13g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 511mg | Potassium: 296mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2007IU | Vitamin C: 13mg | Calcium: 24mg | Iron: 1mg