Mexican Chicken Salad
A vibrant and flavorful salad combining tender chicken, fresh vegetables, and a kick from pickled jalapeños, perfect as a hearty appetizer or main course.
Equipment
- Large mixing bowl
- Pot for boiling
Ingredients
- 2 pieces chicken breasts
- 2 small potatoes
- 2 cups mixed vegetables (canned or frozen)
- to taste pickled jalapeño (minced)
- 1 Tbsp. jalapeño pickle juice (optional)
- ¼ cup mayonnaise
- to taste salt and pepper
Instructions
- Cook the chicken in salted boiling water until fully cooked, then let it cool and shred it.
- Peel and cube the potatoes, then cook in salted water until tender but firm.
- In a large mixing bowl, combine mixed vegetables, minced pickled jalapeños, and mayonnaise to create the base.
- Drain and cool the potatoes under cold water, then add to the vegetable mixture.
- Add the shredded chicken to the bowl and mix thoroughly. Season with salt and pepper to taste.
- If desired, add more mayonnaise or jalapeño pickle juice for extra creaminess and tang.
- Refrigerate the salad for at least one hour before serving to let the flavors meld.
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Notes
Store in an airtight container in the refrigerator for up to three days. Avoid adding mayonnaise until just before serving for best texture.