Mexican Chicken Salad
This Mexican Chicken Salad is creamy, crunchy, and packed with bold flavors that hit the spot every time. It’s loaded with tender shredded chicken, sweet veggies, and a zesty dressing that pulls it all together.
Servings: 8
Calories: 243kcal
Equipment
- large pot
- colander
- Large Mixing Bowl
- small bowl
- Whisk or fork
- Spoon or spatula
- knife and cutting board
- Measuring spoons and cups
Ingredients
- 3 cups cooked shredded chicken
- 2 medium potatoes peeled and diced
- 2 medium carrots peeled and diced
- 1 cup frozen peas thawed
- ½ cup canned corn drained
- ½ cup mayonnaise
- ¼ cup Mexican crema or sour cream
- 1 tablespoon yellow mustard
- 1 tablespoon lime juice
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- Pickled jalapeños optional, for garnish
Instructions
- Bring a pot of salted water to a boil. Add the diced potatoes and carrots, cooking until just tender, about 8-10 minutes. Drain and let cool.
- In a large bowl, mix the shredded chicken, cooked potatoes, carrots, peas, and corn.
- In a small bowl, whisk together the mayonnaise, crema, mustard, lime juice, garlic powder, salt, and pepper.
- Pour the dressing over the chicken and vegetable mixture, stirring until well combined.
- Chill for at least 30 minutes before serving.
- Serve cold with crackers, on tostadas, or in bolillo rolls. Garnish with pickled jalapeños if desired.
Nutrition
Calories: 243kcal | Carbohydrates: 15g | Protein: 11g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 41mg | Sodium: 704mg | Potassium: 465mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2744IU | Vitamin C: 29mg | Calcium: 29mg | Iron: 1mg