How to make 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).