Mexican Chicken Salad (Edit recipe)

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This authentic Mexican chicken salad is made with tender, shredded chicken, potatoes, carrots, sweet apples, and other tasty ingredients. It is topped off with mayo and jalapeño juice for a rich and creamy salad that is full of flavor, protein and a little tangy.

10 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	333
Fat:	22 g
Carbohydrates:	11 g
Protein:	20 g
Cholesterol:	65 g
Sodium:	203 mg
Fiber:	2 g
Sugars:	2 g
Calculated per serving.

Serves: 8

Ingredients

3 - 4 cups Chicken Breast, cooked and shredded
2 whole Russet Potatoes
3 whole Carrots
1 sprig Celery, diced
1 whole Gala Apple, peeled, diced
0.25 cup Pecans, chopped
0.5 cup Mayonnaise
2 Tbsp Pickled Jalapeños, only the juice
0.25 tsp Kosher Salt
0.25 tsp Black Pepper

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Peel the carrots and cut them in half.
Add the potatoes and the carrots to a pot of water.
Bring the water to a boil.
Boil the vegetables for about 10 minutes, then check with a fork.
You want the vegetables to be slightly tender but still crunchy.
If they are still too hard at 10 minutes, cook them for another 3-5 minutes and check again.
The carrots may cook faster than the potatoes, if that’s the case take the carrots out and let the potatoes continue cooking.
When the vegetables are done cooking, set them aside to cool.
In the meantime, in a large bowl mix the shredded chicken, the peeled and diced apple, celery, ½ cup of mayo, chopped nuts, and salt and pepper to taste.
Next, peel and dice the potatoes into small pieces (it will be easy to peel the potatoes with just your hands or use a peeler).
Dice the carrots and add both vegetables to the chicken mixture.
Mix everything together again.
Taste for seasoning and adjust salt, pepper and mayo based on your taste.
Add a couple tablespoons of the juice from pickled jalapeños.
Mix and serve.
Serve on top of crunchy tostadas, with saltine crackers or gluten-free crackers.
If you are on Whole30 enjoy it either by itself or with some crunchy vegetables or on a bed of lettuce.