Mexican Chicken Salad
This creamy and zesty Mexican chicken salad is loaded with tender chicken, potatoes, vegetables, and jalapeños—perfect for tostadas, sandwiches, or family meals.
Equipment
- Large Pot
- Mixing bowl
Ingredients
- 2 chicken breasts boiled and shredded
- 2 small potatoes boiled, peeled, and diced
- 2 cups mixed vegetables canned or frozen, drained
- 1 pickled jalapeño minced
- 1 tbsp jalapeño pickle juice optional
- 1/4 cup mayonnaise
- salt & pepper to taste
Instructions
- Boil chicken breasts in salted water until cooked through (15–20 minutes). Shred or dice once cooled.
- Boil potatoes until tender. Peel and dice into small cubes. Let cool before mixing.
- If using frozen vegetables, blanch briefly in boiling water and drain. If canned, drain well.
- In a large bowl, combine shredded chicken, diced potatoes, vegetables, minced jalapeño, and pickle juice.
- Stir in mayonnaise until well coated. Season with salt and pepper to taste.
- Refrigerate for 20 minutes before serving to allow flavors to meld together.
Notes
For extra flavor, add avocado, cilantro, or a squeeze of lime. Serve on tostadas, in sandwiches, or as a side dish.
