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Dash of Color and Spice

Mexican Chicken Salad

July 4, 2020

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Mexican chicken salad is full of veggies, packed with lots of flavor, and has a little kick thanks to some pickled jalapeños. It makes for the perfect lunch or a great side for your bbq or potluck!

Mexican chicken salad in white bowl with corn, peas, carrots, and green beans. Side of pickled jalapenos in small white bowl. Saltine crackers and tostadas on the side.

This Mexican chicken salad is something I grew up eating whenever we went to a quinceañera, a wedding, or any Mexican gathering or party. My favorite part of this recipe is all the veggies that are packed into this chicken. Parents, isn’t this just the thing you need? A delicious meal packed with veggies that your kids probably won’t even be bothered by because it’s just that good?! Yup, you need it in your life because trust me when I say the flavor is not sacrificed in this delicious chicken salad!

White bowl with shredded chicken, mayo, pepper, potatoes, and mixed vegetables. Small bowl with pickled jalapeños on the side.

All you need for this chicken salad are 5 simple ingredients, not counting s&p of course. Gather a couple of chicken breasts, a couple of small potatoes, some mixed veggies, (frozen or canned work great!), some pickled jalapeños and some mayonnaise. That’s it and you can have this chicken salad ready in no time! I love how fresh all the vegetables make this chicken salad taste and feel. You can absolutely add other veggies, omit some of them, or add in your favorite chicken salad ingredients. Leave out the corn for a Whole30 option that is still as delicious and flavorful.

At any gathering this chicken salad was served with saltine crackers. Trust me when I tell you that is absolutely 100% the way you should eat this. There is something about that dry saltine that pairs perfectly with the creaminess of this chicken salad. Second best option? Tostadas! Top a tostada with chicken salad and drizzle a little salsa Valentina on top for an extra kick. OOOHHH man, that is THE stuff right there! Whatever way you choose to enjoy it, I promise this Mexican chicken salad will be delicious any way.

Mexican Chicken Salad on a white plate with saltines. Hand holding saltine topped with Mexican Chicken Salad. Cilantro garnish.
Mexican Chicken Salad in big white bowl.
Print Recipe
5 from 1 vote

Mexican Chicken Salad

Chicken salad with mixed vegetables and some pickled jalapenos for some heat.
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: chicken salad, ensalada de pollo, mexican recipe
Servings: 6 servings

Ingredients

  • 2 chicken breasts
  • 2 small potatoes
  • 2 cups mixed vegetables use canned or frozen
  • pickled jalapeño minced
  • 1 tbsp jalapeño pickle juice optional
  • 1/4 cup mayo *see note
  • s&p to taste

Instructions

  • Cook the chicken breast with preferred method. I boil mine with some salted water until cooked through.
  • While the chicken is cooking, peel and cut the potatoes into cubes. Place these in a pot with salted water over medium high heat. Make sure you check on the potatoes at about 10-15 minutes to see if they are cooked. You want the potatoes soft enough to be pierced with a fork but not too soft that they turn to mush. You don’t want mashed potatoes mixed into the salad.
  • While the chicken and potatoes are cooking, defrost the vegetables if they are frozen or drain the canned veggies. Add these along with the mayo, jalapeño, and some s&p to large bowl.
  • Once the potatoes are done, drain them and run cold water over them to stop the cooking process and cool the potatoes. Drain well and add to veggie mix.
  • Once the chicken is cooked, let it cool for a while, shred it and add to the rest of the ingredients. The chicken can easily be shredded with a hand mixer if you want to save some time.
  • Mix everything well and add more s&p if needed. At this time you can also add a little more mayo if you want it creamier. If using jalapeño pickle juice, add now and mix well.
  • Place chicken salad in refrigerator for at least an hour. Serve with saltine crackers or tostadas.

Notes

*For a creamier chicken salad add 1 tbsp. mayo at a time and adjust seasoning as needed.

6 Comments CATEGORIES: Main

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Comments

  1. Nicole says

    September 11, 2020 at 3:54 pm

    5 stars
    This was the perfect lunch for the week! Absolutely will be making it again

    Reply
    • Jess says

      September 21, 2020 at 7:26 pm

      That makes me so happy, Nicole! Thank you!

      Reply
  2. Christine says

    January 1, 2022 at 2:48 am

    How many calories are in it and what’s the serving size?

    Reply
    • Jess says

      January 1, 2022 at 7:30 pm

      Hi Christine, I do not run a calorie count for my recipes but I know there are great apps and sites people use to plug in. Servings (for 6) were not measured exactly for each serving size, just for how many it would feed. Sorry I can’t be of much help in this particular scenario but let me know if I can answer anything else for you. Hope you give it a try soon!

      Reply
  3. Tiph says

    July 26, 2022 at 1:02 am

    My BFF’s Clau’s mom shared this recipe with me! She makes it every year at Christmas! I do half mayo/crema and half sour cream and a dash of cumin!

    Reply
    • Jess says

      July 31, 2022 at 4:18 pm

      Hi! Thanks so much for sharing this with me. Glad you love it and love the sub/addition!

      Reply

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Recipe Rating




Hola! I'm Jess, a full-time oncology nurse who loves to cook and create flavorful and delicious food. I enjoy re-creating recipes to make them healthy and keep them full of flavor with some spice! You will find many Whole30 recipes here but also plenty of delicious recipes to indulge in because life's too short, right?!

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