Chicken salad with mixed vegetables and some pickled jalapenos for some heat.
Course: Appetizer, Main Course
Keyword: chicken salad, ensalada de pollo, mexican recipe
2cupsmixed vegetablesuse canned or frozen
1tbspjalapeño pickle juiceoptional
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.
*For a creamier chicken salad add 1 tbsp. mayo at a time and adjust seasoning as needed.