Mexican Chicken Salad (Ensalada de Pollo)
Mexican chicken salad (ensalada de pollo): shredded chicken with boiled potatoes, carrots, peas and corn in a dressing of mayonnaise, sour cream, lime juice, mustard and jalapeño brine, chilled 1 to 2 hours. Serves 8.
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Ingredients
- 2 medium yellow potatoes cut into 1/2-inch cubes
- 3/4 cup carrots peeled and diced
- 3/4 cup frozen peas
- 1/2 cup frozen corn
- 3/4 cup mayonnaise
- 3/4 cup full-fat sour cream
- 2 tablespoons lime juice freshly squeezed, the juice of about 1 lime
- 1 tablespoon jalapeno brine from pickled jalapeños; optional
- 1 1/2 teaspoons yellow mustard
- 4 cups cooked shredded chicken about 1 pound
- 1/2 teaspoon kosher salt plus more to taste
Instructions
- Place the potato cubes in a pot of salted boiling water and boil until they are just fork tender, about 8 minutes.
- In a separate medium pot, simmer the carrots, peas and corn together until just cooked through, about 3 minutes.
- In a large bowl, mix the mayonnaise, sour cream, yellow mustard, lime juice and jalapeño brine.
- Add the cooked shredded chicken (cooked to 165°F), the salt, the potatoes and the other vegetables, and toss to coat. Taste and adjust the salt.
- Chill in the refrigerator for 1 to 2 hours before serving.
Notes
Serve on tostadas, with saltine crackers or in a sandwich. Keep at 40°F or below; do not leave out more than 2 hours. Eat within 3 to 4 days. Do not freeze.
Nutrition
Serving: 1servingCalories: 351kcalCarbohydrates: 13.9gProtein: 19.1gFat: 24.3gSodium: 385mgFiber: 2.2gSugar: 2.9g
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