Mexican Chicken Salad

This is a super simple lunch or dinner minimal cooking required. You can used canned corn, canned potatoes, canned peas, however, I love the taste of the fresh veggies in this. You can also add lettuce to this if you want to bulk it up a bit. 

Let's get started.

Mexican Chicken Salad
1 Rotisserie Chicken, shredded 
1/2 Red Onion, finely diced
3-4 Scallions, finely chopped
1/2 Cup Cilantro, finely chopped
1 Cup Corn Kernels
1 Cup Peas
2 Potatoes, peeled and diced
2 Carrots, Shredded
2-3 Stalks of Celery, finely diced
1-2 Pickled Jalapenos, seeded and finely diced
1 Tbsp. Pickled Jalapeno Juice
1/2 Cup Mayo
1/2 Cup Sour Cream
1 Tbsp. Mustard
1 Tsp. Seasoned Salt
1 Tsp. Freshly Ground Black Pepper 
Tostadas for serving
Tapatio
Avocado

Fill a pot with water and bring up to a boil. Add a good pinch of kosher salt to the water and add in the potatoes, cook for 10-12 minutes or until the potatoes are tender. Add in the corn and peas for 1 minute. Drain and allow to cool completely. 

Meanwhile, in a large bowl add in the mayo, sour cream, mustard, pickled jalapenos, pickled jalapeno juice, seasoned salt, and freshly ground black pepper. Mix until well combined. 

Add in the shredded chicken, red onion, scallions, celery, cilantro, shredded carrots, corn, peas, and potatoes. Mix until well combined. 
Taste and adjust seasoning if needed.

Serve on a tostada, top with avocado, tapatio, and enjoy.



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