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Mexican Chicken Salad in big white bowl.
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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


  • 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


  • 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.