Easy Mexican Chicken Salad
This easy and delicious Mexican chicken salad was inspired by my many family trips to Monterrey. Mexico! The giant siberia-style tostadas with shredded chicken, guacamole, Mexican crema and pickled jalapeños! Sooo Tasty!
Servings 6 Servings
Ingredients
- 2 large, boneless chicken breast 1 1/2- 2 pounds or 4 cups shredded
- 3 Roma tomatoes seeded and finely diced
- 1 cup pickled jalapeños strips sliced thin
- 1/4 c vinegar from pickled jalapeños or to taste
- 11 oz Mexican crema
- Salt and pepper to taste
- 2 large avocados
- 10-12 corn tostadas
- Chopped cilantro
- Lime wedges
Instructions
- Place the chicken breast in simmering, lightly salted water. Cook at a steady simmer for 35 minutes or until chicken is easy to shred. Transfer cooked chicken to a plate. Using two forks, shred the chicken. Transfer chicken to a bowl.
- To the chicken add tomatoes, jalapeños, vinegar from jalapeños, crema, salt and pepper to taste. Stir well to combine. Taste for salt. Peel and dice one of the avocados and fold into the chicken salad.
- Serve chicken salad on tostadas. Garnish with sliced avocado. cilantro and lime!
Notes
This recipe can be adapted using cooked, chopped shrimp! Even tuna taste great! I would suggest preparing it a few hours in advance. A few hours chilled will improve the flavors.