Ensalada de Pollo Mexican Chicken (Printable Version)
# What You'll Need:
→ Vegetables
01 -
400 g potatoes, peeled and diced
02 -
200 g carrots, diced
03 -
100 g green peas
04 -
120 g sweet corn kernels
→ Protein
05 -
350 g cooked chicken breast, shredded
→ Condiments
06 -
70 g mayonnaise
07 -
60 g sour cream
08 -
15 ml fresh lime juice
→ Flavorings
09 -
30 g pickled jalapeños, finely chopped
10 -
10 g fresh cilantro, chopped (optional)
11 -
2 g salt, or to taste
→ To Serve
12 -
Crackers, as desired
# Step-by-Step Directions:
01 -
Place the diced potatoes in a saucepan, cover with water, and bring to a boil. Cook for 10-12 minutes or until just tender. Drain and rinse under cold water. Set aside.
02 -
Prepare the carrots, peas, and corn according to package instructions, boiling or steaming until tender. Rinse and drain thoroughly. Allow to cool.
03 -
In a large mixing bowl, combine the cooled potatoes, carrots, peas, corn, shredded chicken, and pickled jalapeños. Mix gently to distribute evenly.
04 -
Fold in the mayonnaise, sour cream, and lime juice until fully coated. Mix in cilantro if using.
05 -
Season the salad with salt to taste. Serve chilled or at room temperature accompanied by crackers.
# Helpful Notes:
01 -
Chill before serving for best texture and flavor.
02 -
Leftover salad can be refrigerated in an airtight container for up to 5 days.
03 -
Canned vegetables may be substituted for frozen; rinse and drain well if using canned.