Mexican Chicken Salad
PREP TIME 10 minutes / COOK TIME 10 minutes / TOTAL TIME 20 minutes
This Mexican chicken salad is creamy, zesty, and loaded with shredded chicken, gold potatoes, mixed vegetables, and a tangy dressing made with mayo, sour cream, lime juice, and jalapeño brine. Perfect for serving on tostadas, bread, or with chips.
12: Servings
Ingredients:
For the Salad:
2 cups gold potatoes peeled and diced
16 oz frozen mixed vegetables thawed (carrots, peas, corn)
4 cups cooked shredded chicken
2 green onions thinly sliced
1 tbs cilantro finely chopped
For the Dressing:
¾ cup mayonnaise
¼ cup light sour cream
1 tbs lime juice freshly squeezed
1 tbs jalapeño brine from pickled jalapeños
2 tsps kosher salt
For Serving:
Tostadas bread, or tortilla chips
veggies
Instructions:
Cook the Potatoes:
Peel and dice the gold potatoes into bite-sized pieces. Place them in a medium pot and cover with water. Bring the water to a boil over high heat, then reduce the heat to a gentle simmer. Cook for approximately 8 minutes or until the potatoes are fork-tender but not mushy. Drain and allow the potatoes to cool slightly in a large mixing bowl.
Prepare the Dressing:
In a small bowl, whisk together the mayonnaise, sour cream, lime juice, jalapeño brine, and kosher salt until smooth and well combined. Taste the dressing and adjust the lime juice or salt if needed for a more pronounced tang.
Assemble the Salad:
To the bowl containing the cooled potatoes, add the thawed mixed vegetables, shredded chicken, sliced green onions, and finely chopped cilantro. Pour the prepared dressing over the ingredients and gently toss to combine, ensuring all components are evenly coated.
Chill the Salad:
Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.
Serve:
Once properly chilled, serve the Mexican chicken salad on tostadas, as a filling for sandwiches, or alongside tortilla chips as a dip.
Notes:
To make this Mexican chicken salad gluten-free, ensure the mayonnaise and sour cream you use are labeled gluten-free. Serve the salad with gluten-free tostadas, gluten-free bread, or gluten-free tortilla chips. The rest of the ingredients in this recipe are naturally gluten-free, making it an easy dish to adapt without sacrificing flavor.
This delicious Mexican chicken salad combines rich flavors and vibrant colors, making it a perfect dish for any occasion. Its creamy dressing, made with mayonnaise and sour cream, is elevated by fresh lime juice and jalapeño brine, adding a tangy kick that complements the tender chicken and crunchy vegetables. To achieve the best texture and flavor, ensure your potatoes are cooked until fork-tender but not mushy, resulting in a satisfying bite. This salad is not just versatile in terms of serving options — whether on crunchy tostadas, as a sandwich filling, or alongside crispy tortilla chips—it can also be customized to cater to dietary needs. For a gluten-free version, simply choose gluten-free mayonnaise and serve with the appropriate accompaniments. With a total prep and cooking time of only 20 minutes, this recipe is an excellent choice for busy weeknights or last-minute gatherings. Preparing it in advance allows the flavors to meld beautifully, enhancing each bite. Furthermore, this dish provides an appealing presentation, making it a great centerpiece for buffet-style meals. Make this salad your go-to for tasty, nutritious, and easy meal solutions!
