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Mexican Chicken Salad

A creamy, tangy chicken and potato salad with Mexican-inspired flavors that can be served warm or chilled.
Prep Time30 minutes
Cook Time8 minutes
Total Time38 minutes
Servings: 10 servings

Ingredients

  • 3 yellow potatoes washed and cut into 1/2" pieces
  • 3/4 cup frozen diced carrots and peas thawed and drained of excess water
  • 1/2 cup frozen corn thawed and drained of excess water
  • 1/2 cup real mayonnaise
  • 1/2 cup sour cream
  • 2 tbsp lime juice
  • 1 tbsp jalapeño brine
  • 2 cups cooked chicken cubed
  • salt to taste
  • black pepper to taste

Instructions

  • Place the cut potatoes in a large saucepan and add cold water to cover by about 1 inch; generously season the water with salt.
  • Bring to a boil over medium-high heat and cook for about 8 minutes after boiling, or until a fork pierces the potatoes easily; drain and set aside.
  • Thaw the frozen diced carrots and peas and the corn if needed, then drain any excess water; you can thaw overnight in the fridge or follow package instructions to cook from frozen.
  • In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, and jalapeño brine until smooth.
  • Add the warm potatoes, thawed vegetables, and cubed cooked chicken to the dressing and toss gently to combine so the warm potatoes help meld the flavors.
  • Season the salad generously with salt and black pepper to taste, then serve warm or cover and refrigerate until ready to serve.

Equipment

  • Large Saucepan
  • Colander
  • Large Mixing Bowl
  • Measuring Cups and Spoons
  • Knife
  • Cutting Board

Notes

  • Thaw frozen vegetables before using for best texture.
  • If serving cold, thaw vegetables in the fridge the night before.
  • If serving warm, cook vegetables from frozen following package directions and add warm.