![]() ![]() Lime juice adds some brightness and a bit of zest to the dressing. If you’d like it to be spicier, use the brine from hot pickled jalapenos. It has so much flavor and adds the flavor of spice without adding the heat. I love using the juice from a jar of pickled jalapenos as an ingredient. It also provides a bit of tang and makes this salad a bit healthier than it would be if the dressing was only made with mayo. Using half mayonnaise and half sour cream makes the dressing for this salad so much lighter. Adds so much creaminess that you’d expect in a chicken salad recipe. The boiled vegetables really set Mexican Chicken Salad apart from other chicken salads, and I definitely wouldn’t skimp on them! If you use fresh carrots, make sure they’re chopped small. If you have the time, try using grilled chicken! Seriously, it adds so much flavor and is so tasty. ![]() Instant Pot Shredded Chicken is another great option, and canned chicken works in a pinch. My favorite is using leftover rotisserie chicken. Chill the chicken salad for 1 – 2 hours before serving.Mix everything together in a large mixing bowl.Whisk together the dressing ingredients.Simmer the vegetables for about 3 minutes.Boil the potato chunks in a small pot of boiling water for about 8 minutes.It would be the perfect dish to bring to a Cinco de Mayo celebration! I love having it with Mexican street corn and either cilantro lime rice or Spanish rice. It’s a quick and easy dish you can bring with you to any get-together that pretty much everyone will love. This salad is perfect for a potluck, and one of the most popular ways to serve it is with saltine crackers. Try serving it over romaine lettuce, on a sandwich, with avocado slices in a wrap, mixed with cold pasta, or with guacamole on a tostada. It makes such a great and easy meal prep cold salad for lunch. ![]()
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