Mexican Chicken Salad
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.
PREP TIME
10 minutes
COOK TIME
20 minutes
INGREDIENTS
10
Serves: 8
Ingredients
- 3 - 4 cups3 - 4 cups3 - 4 cups Chicken Breast, cooked and shredded
- 2 whole2 whole2 whole Russet Potatoes
- 3 whole3 whole3 whole Carrots
- 1 sprig1 sprig1 sprig Celery, diced
- 1 whole1 whole1 whole Gala Apple, peeled, diced
- 0.25 cup0.25 cup0.25 cup Pecans, chopped
- 0.5 cup0.5 cup0.5 cup Mayonnaise
- 2 Tbsp2 Tbsp2 Tbsp Pickled Jalapeños, only the juice
- 0.25 tsp0.25 tsp0.25 tsp Kosher Salt
- 0.25 tsp0.25 tsp0.25 tsp Black Pepper
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Process
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.
Notes
Can sub pecans with almonds or walnuts. Use whatever kind of apple you prefer. Add diced pickled jalapeños for added spice and flavor.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Gluten Free Grain Free Paleo Salads Shellfish Free Whole30| 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. | |
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