Mexican Chicken Salad Recipe
Mexican Chicken Salad is a flavorful, protein-packed dish made with shredded chicken, crisp vegetables, and a creamy, zesty dressing. Easy to customize and rich in nutrients, it’s perfect for meal prep, gatherings, or global adaptations that suit every palate.
Ingredients
- 2 cups - shredded cooked chicken (boiled or rotisserie)
- 1/2 cup - mayonnaise (or Greek yogurt for a lighter option)
- 1/4 cup sour cream (or light cream cheese)
- 1/2 cup corn (fresh or canned)
- 1/2 cup cooked carrots (chopped)
- 1/2 cup boiled potatoes (chopped)
- 1/4 cup chopped celery
- 1/4 cup cooked peas
- 1/2 cup chopped pickled or fresh jalapeños
- Salt and pepper to taste
- 1 tablespoon fresh lime juice
Instructions
Cook the Chicken:
- Boil or roast until fully cooked. Allow it to cool, then use a fork to shred it.
Prepare the Vegetables:
- Boil carrots and potatoes until soft.
- Cook the peas and corn. Let everything cool.
Make the Dressing:
- In a large bowl, combine the mayonnaise, sour cream, lime juice, salt, and pepper.
Combine Everything:
- To the dressing, add the cooked vegetables and the shredded chicken.
- Stir gently until well mixed.
Chill and Serve:
- Refrigerate for about 30 minutes.
- Serve cold and enjoy!