Mexican Chicken Salad (Ensalada De Pollo)

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5 from 1 votes

Mexican Chicken Salad (Ensalada De Pollo)

Make this tasty Mexican Chicken Salad with just a few simple ingredients - quick and easy, perfect for any meal!

Prep Time30

Course: Appetizer Recipes, Main Dishes, Side Dishes

Cuisine: Mexican

Keyword: chicken, potatoes, salad

Servings: servings

Calories: 178kcal

Author: Trisha Haas - Salty Side Dish

Ingredients

3 yellow potatoes washed and cut into 1/2" pieces
¾ cup frozen diced carrots and peas thawed for recipe, drained of excess water
½ cup frozen corn thawed for recipe, drained of excess water
½ cup real mayonnaise
½ cup sour cream
2 tbsp lime juice
1 tbsp Jalapeno Brine
2 cups chicken cooked cubed
salt and pepper

Instructions

Place potatoes into a large saucepan and cover with water, making sure the water is at least 1" above the potatoes. Generously season the water with salt.
Heating over medium-high heat, boil the potatoes, cooking for about 8 minutes once they come to a boil or until tender when a fork is inserted in them. Drain and set aside.
If necessary, thaw frozen vegetables by cooking according to package directions. Set aside. A tip here is to pre-thaw by leaving in the fridge overnight before making the dish.
Combine mayonnaise, sour cream, lime juice, jalapeno brine, potatoes, mixed vegetables and cooked chicken together in a large mixing bowl.
The potatoes will be warm and help meld the flavors together.
Season the entire potato chicken salad generously with salt and pepper.
Serve Mexican Chicken salad warm or cover and refrigerate until ready to serve.

Notes

Frozen vegetables should be thawed before using. If serving dish cold, its fine to thaw night before. If serving dish warm, go from frozen to cooked (following instructions on bag) and then add to dish warm.

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