My niece, Angela, made this wonderful Mexican Chicken Salad. It was great!
She did leave out the peas, carrots, and brine, her kids don’t like them. It was still
awesome. She served it on Croissants, but you can also serve on Tostadas or Dip it up
with Corn Chips.
Mexican Chicken Salad
4 Cups Rotisserie Chicken, cubed
2 medium Potatoes (Yellow or Russett)
2 Diced Carrots
½ Cup frozen Peas
½ Cup frozen Corn
1 Cup Mayonnaise
½ Cup Dairy Sour Cream
2 Tablespoons Lime Juice
1-2 Tablespoon Jalapeno Brine (From pickled jalapeno) Optional
1 teaspoon Salt
Dice the chicken and set aside. Peel and cube the potatoes into about ½ inch
cubes. In a medium saucepan, add potatoes and carrots and enough water to cover.
Bring to a boil and simmer until fork tender (about 8 minutes). Put the frozen corn and
peas into a strainer and then drain the potatoes and carrots over the vegetables, to get
them thawed. Let sit until potatoes cool, about 10 minutes.
In a medium bowl add the mayo, sour cream, lime juice, jalapeno brine, and salt.
Stir to combine. Add the chicken and potato mixture to the mayo mixture. Toss to coat.
(add more mayo if you like). Chill in the refrigerator for 1 to 2 hours before serving.
*Gluten free as salad, serve on Gluten Free bread or chips.
*Dairy Free use more mayo in place of the Sour Cream
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