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Mexican Chicken Salad

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A vibrant and satisfying dish packed with wholesome ingredients, combining tender chicken, fresh vegetables, and a creamy dressing.

Ingredients

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  • 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
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Instructions

  1. Boil the diced potatoes in salted water until fork-tender, about 8 minutes.
  2. Add the diced carrots after 5 minutes, cooking for the remaining 3 minutes.
  3. Drain the vegetables, running them under cold water to stop the cooking process.
  4. Whisk together the mayonnaise, sour cream, lime juice, jalapeño brine, cumin, chili powder, salt, and pepper until smooth.
  5. Add the cooled vegetables, shredded chicken, avocado, red onion, cilantro, and green onions to the bowl.
  6. Gently mix until all ingredients are combined and evenly coated with dressing.
  7. Chill the salad before serving to allow the flavors to meld.

Notes

Make sure to cool your vegetables properly to prevent sogginess. This salad can be made a day in advance and stored in the refrigerator.

Nutrition

Find it online: https://www.simplefamilydishes.com/zesty-mexican-chicken-salad-2/