Mexican-style chicken salad. This was a staple in our house my whole life growing up. brings back the best memories of mom.
Course Main Course
Cuisine Mexican
Prep Time 30 minutesminutes
Cook Time 10 minutesminutes
Servings 6Servings
Ingredients
Ingredients
2carrotspeeled and diced
1russet potatopeeled and diced (about 1 1/2 cups)
1/2cuppeas
1stalk celeryfinely diced
4cupscooked chickenshredded ( I had leftover grilled chicken breast)
1cupmayonnaisemore or less (I used light)
Juice of half a lemon
2 to 3tablespoonsof the brine from pickled jalpeños
salt and pepper to taste
You will also need
1head or iceberg lettucewashed
Whole or sliced pickled jalapeños
Saltine crackers
Instructions
Directions
Add the carrots and potatoes to a pot. Cover with water, add 1/4 teaspoon of salt and bring to a boil. Reduce to a simmer and cook for 8-10 minutes or just until fork tender. Drain and set aside.
Once the carrots and potatoes are cool, combine all of the ingredients in a large bowl in the order listed. Taste for salt.
To serve, add a bed of washed lettuce to a shallow bowl. Spoon in some ensalada de pollo. Serve with pickled jalapeños and saltine crackers.