Description
A quick and delicious weeknight Mexican Chicken Salad featuring tender shredded chicken, diced potatoes, and fresh vegetables.
Ingredients
Scale
- 2 cups small potatoes, diced
- 1–2 medium carrots, peeled and diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 4 cups cooked chicken, shredded
- 1 avocado, diced
- 1/2 red onion, finely chopped
- 1/4 cup chopped cilantro
- 2 green onions, thinly sliced
- Pickled jalapeños, optional for garnish
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 1 tablespoon jalapeño brine (from pickled jalapeños)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the vegetables: 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. When cooked, turn off the heat and add the frozen peas and corn, allowing them to sit for 1 minute. Drain the vegetables and run them under cold water to halt the cooking process. Set aside to cool and drain well.
- Make the dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, jalapeño brine, cumin, chili powder, salt, and pepper until smooth. Taste and adjust seasonings as needed.
- Assemble: Add the cooled potatoes, carrots, peas, and corn to the dressing, along with the shredded chicken, diced avocado, red onion, cilantro, and green onions. Gently mix all ingredients until well combined and evenly coated with the dressing.
- Chill and serve: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. When ready to enjoy, serve chilled on tostadas, garnished with pickled jalapeños and tortilla chips on the side.
Notes
For variations, consider substituting potatoes with cauliflower for a lower-carb version, using Greek yogurt instead of mayonnaise, or firm tofu for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg