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Mexican Chicken Salad

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A vibrant and satisfying dish packed with tender chicken, fresh vegetables, and a creamy dressing, perfect for a light lunch or dinner.

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
  • 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 and cook for the remaining 3 minutes.
  3. Turn off the heat, add the frozen peas and corn, and let them sit for 1 minute.
  4. Drain the vegetables and run them under cold water to stop the cooking process. Set aside to cool and drain well.
  5. Whisk together the mayonnaise, sour cream, lime juice, jalapeño brine, cumin, chili powder, salt, and pepper until smooth.
  6. Add the cooled potatoes, carrots, peas, corn, shredded chicken, diced avocado, red onion, cilantro, and green onions to the bowl.
  7. Mix gently until all ingredients are combined and evenly coated with dressing.
  8. Chill the salad before serving to allow the flavors to meld.

Notes

For best results, cool your vegetables properly and taste the dressing before combining to adjust flavors.

Nutrition

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