Chicken Salad (Ensalada de Pollo)
13 ingredients · 7 steps · from Cooking Con Claudia
Ingredients
- 3 small potatoes
- carrots
- mayo
- sour cream
- mustard
- garlic salt
- black pepper
- salt
- pickled jalapeños and juice
- rotisserie chicken, shredded
- onion
- corn
- sweet peas
Steps
- Dice potatoes and slice carrots. Add to saucepan, cover with salted water, bring to a boil over medium-high heat.
- Reduce to medium and cook 10 minutes until tender. Drain and let cool.
- In a bowl, mix mayo, sour cream, mustard, garlic salt, black pepper, salt, pickled jalapeños and their juice.
- Add shredded rotisserie chicken and mix.
- Add onion, corn, and sweet peas; mix together.
- Gently fold in cooled potatoes and carrots.
- Refrigerate for 15 minutes before serving.
Recipe extracted by Foodle from “The EASIEST Mexican Chicken Salad Recipe (So Creamy & Flavorful and Ready in just Minutes!)” by Cooking Con Claudia. Quantities follow the video and may be approximate — watch the original for technique.
