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Mexican Chicken Salad

Updated: Aug 31, 2021

This is one of those recipes that can easily be added to your rotation of recipes when you want to try something new! It's the ultimate comfort food that can bring back childhood memories. I was introduced to this dish years ago and instantly fell in love with the flavors that came together. This recipe is quick and can be made with chicken breast or a rotisserie chicken.


The key flavors in this dish include the blend of sour cream and mayonnaise that combine and make magic! For this recipe, I used Mexican Creama as it's my sour cream of choice because it's has a salty, tangy, rich flavor. You can find it in the dairy section of most grocery stores or in Latin grocery markets.


You can eat the Chicken Salad spread on Tostadas (fried Tortillas) or with chips. This dish can also be taken to a picnic or BBQ and will be a hit with all your guests!


Here's what you'll need:


Ingredients:

3lbs chicken breast

6 cloves of garlic, boiled with chicken

1/4 yellow onion, large slices

1 TBSP salt

1 bag of frozen carrots, peas and corn

1/2 cup of mayonnaise

1/2 cup Crema Mexicana

3 jalapeños in vinegar, diced

2 TBSP vinegar from jalapeños jar

Salt & Pepper TT


Directions:

Step 1: In a large stock pot, add 6 cups of water and add in 2 whole chicken breasts or 4 chicken breast halves. Add in sliced onions, whole garlic cloves and salt and bring the chicken to a boil. (NOTES: This will take about 30-40 minutes or until chicken is no longer pink. Skip this step if using rotisserie chicken.)


Step 2: Remove chicken breasts from water, and set in a large bowl unless it's cool enough to shred. (NOTE: Save the garlic cloves and onions, this will be added to the chicken salad).


Step 3: Shred the chicken into bite sized pieces.


step 4: Crush the boiled garlic and add to shredded chicken then add the boiled onions to the shredded chicken as well.


Step 5: In the microwave, prepare the bag of peas, carrots and corn according to the instructions on bag.


Step 6: Add the cooked peas, carrots and corn to the the chicken and mix together


Step 7: Add the diced jalapeños, vinegar, mayonnaise, Mexican crema, salt and pepper and mix together until evenly coated.


Step 8: Set chicken salad in refrigerator for 1 hour or eat right away. Serve on Tostadas or with a side or tortilla chips and top with your favorite hot sauce.


Buen Provecho!





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