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ensalada de pollo (mexican chicken salad)

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masienda.com

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Author : Miguel Guerrero

mexican chicken salad chicken salad ensalada de pollo

Ingredients

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3 cups shredded chicken (from 2 cooked chicken breasts)3 cups mixed vegetables (corn, carrots, peas, and potatoes; canned or frozen)2-3 pickled jalapeños, minced (adjust to taste), plus 2 tbsp of their juice1 cup lime mayonnaise or regular mayonnaise (add more for a creamier texture)Salt and pepper to tasteTostadas or saltines

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Instructions

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Step 1

In a large bowl, combine the shredded chicken, mayonnaise, mixed vegetables, salt, pepper, minced jalapeños, and pickled jalapeño juice. Mix until all ingredients are well combined.

Step 2

Taste and adjust seasoning with more salt or pickled jalapeño juice, if desired. Refrigerate the salad for 1-2 hours, or until chilled.

Step 3

Serve on tostadas or with saltine crackers and top with Valentina hot sauce.