Mexican Chicken Salad
Mexican Chicken Salad
Ingredients
2 medium yellow potatoes (cut into 1/2” cubes)
3/4 cup peeled and diced carrots
3/4 cup frozen peas
1/2 cup frozen corn
3/4 cup mayonnaise
3/4 cup full-fat sour cream
2 Tablespoons freshly squeezed lime juice (the juice of about 1 lime)
1 Tablespoon jalapeno brine (from pickled jalapenos, optional)
1 1/2 teaspoons yellow mustard*
4 cups cooked shredded chicken (about 1 pound)
1/2 teaspoon kosher salt (plus more to taste)
Instructions
Start by cooking the vegetables. Place the potato cubes in a pot of salted boiling water, and boil until the potatoes are just fork tender (about 8 minutes).
In a separate medium sized pot, simmer the carrots, peas, and corn together until they are just cooked through (about 3 minutes).
In a large bowl, mix together the mayonnaise, sour cream, yellow mustard, lime juice, and jalapeno brine.
Add in the chicken, salt, potatoes, and vegetables, and toss to coat. Taste and adjust salt to your preference.
Chill in the refrigerator for 1 – 2 hours before serving.
Notes
*I’d recommend making the dressing without the yellow mustard and tasting it before adding any mustard. Some people prefer the dressing without the vinegar flavor in the yellow mustard.
I prefer yellow potatoes in this dish, but when I photographed it, I only had russet potatoes on hand, so I used 1 medium russet potato. You can use any kind of potato you like!
Be sure to use real mayonnaise and not Miracle Whip (it would taste too sweet in this recipe).
Vegetable Preparation: Be careful not to overcook the potatoes and vegetables. They should be just tender to maintain their texture and prevent them from becoming mushy when mixed into the salad.
Mayonnaise and Sour Cream: The combination of mayonnaise and sour cream creates a creamy base for the salad. Adjust the proportions based on your preference for richness and tanginess.
Lime Juice and Jalapeno Brine: These ingredients add a bright, tangy flavor to the dressing. The jalapeno brine is optional but adds a subtle spicy kick. Adjust the amount to suit your taste.
Mustard: Yellow mustard provides a mild tanginess and helps to balance the flavors in the dressing. You can adjust the amount or even try different types of mustard for variation.
Chicken: Use cooked and shredded chicken for convenience. Rotisserie chicken works well, or you can cook and shred chicken breasts or thighs specifically for this salad.
Seasoning: Taste the salad before chilling and adjust the salt accordingly. Remember that chilling can sometimes mute flavors slightly, so a touch more salt might be needed.
Chilling: Allowing the salad to chill in the refrigerator for 1-2 hours before serving helps the flavors meld together and enhances the overall taste.
Serving: Serve the Mexican Chicken Salad chilled as a main dish for lunch or dinner, or as a side salad for gatherings and potlucks. It pairs well with crusty bread or tortilla chips on the side.
Storage: Store any leftovers in an airtight container in the refrigerator. The salad should keep well for a few days, making it a convenient option for meal prep.
Variations: Feel free to customize this salad by adding ingredients like diced avocado, chopped cilantro, diced red onion, or a sprinkle of Mexican cheese blend for additional flavors and textures.
Nutrition Information:
Serving size: 1 cup of salad
Calories: 300 | Protein: 20 grams | Carbohydrates: 20 grams | Fat: 15 grams | Fiber: 2 grams
Frequently Asked Questions:
Can I use different types of potatoes in this recipe?
Yes, you can use different types of potatoes in Mexican Chicken Salad. While the recipe calls for yellow potatoes, you can use other varieties such as red potatoes or russet potatoes.
Just keep in mind that different types of potatoes may have slightly different textures and flavors, but they will work well in the salad.
Can I use Greek yogurt instead of sour cream?
Yes, you can substitute Greek yogurt for sour cream in this recipe. Greek yogurt provides a tangy and creamy flavor similar to sour cream but with a lower fat content.
The taste and texture of the salad may be slightly different, but it will still be delicious.
Can I make this salad ahead of time?
Yes, Mexican Chicken Salad can be made ahead of time. It is actually recommended to chill the salad in the refrigerator for 1-2 hours before serving to allow the flavors to meld together. You can even prepare it a day in advance and keep it refrigerated until ready to serve.
Can I add additional vegetables or toppings to the salad?
Absolutely! Mexican Chicken Salad is versatile, and you can customize it to your taste. You can add additional vegetables such as bell peppers, cherry tomatoes, or diced red onions.
You can also include toppings like sliced avocado, chopped cilantro, or shredded cheese to enhance the flavor and texture.
What are some serving suggestions for Mexican Chicken Salad?
Mexican Chicken Salad can be served in various ways. It can be enjoyed as a filling for tacos, stuffed into a wrap, or served on top of salad greens for a lighter option.
You can also serve it alongside tortilla chips or as a side dish with grilled meats or Mexican-inspired dishes.
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables instead of frozen in Mexican Chicken Salad. The recipe calls for frozen peas and corn, but you can substitute them with fresh peas and corn if they are in season.
Simply adjust the cooking time accordingly to ensure they are cooked through.
Can I use leftover or rotisserie chicken for this salad?
Absolutely! Mexican Chicken Salad is a great way to use leftover or rotisserie chicken. You can shred the cooked chicken and incorporate it into the salad.
This is a convenient option that adds flavor and saves time.
Can I make the salad healthier by using low-fat or light mayonnaise and sour cream?
Yes, if you prefer a lighter version of the salad, you can use low-fat or light mayonnaise and sour cream as a substitute for the full-fat versions.
This can reduce the overall fat content while still maintaining a creamy texture.
Can I add spices or herbs to enhance the flavor of the salad?
Yes, you can add spices or herbs to enhance the flavor of Mexican Chicken Salad. Consider incorporating Mexican-inspired spices such as cumin, chili powder, or paprika for an extra kick. Additionally, fresh herbs like cilantro or parsley can provide a fresh and vibrant flavor.
How long can I store Mexican Chicken Salad in the refrigerator?
Mexican Chicken Salad can be stored in the refrigerator for 2-3 days. Keep it in an airtight container to maintain freshness.
It’s always a good idea to taste it before consuming leftovers and adjust the seasoning if needed.