Mexican Chicken Salad
- Prep 20min
cup shredded chicken (cooked)
cup fresh cilantro (chopped)
pickled jalapeños (chopped)
Add the chicken to a large mixing bowl.
Add in the corn, peas, and fresh cilantro. Mix well.
Add the jalapeños and mayo. Mix until fully incorporated.
Squeeze the lime juice on top and mix.
- This can be served as an appetizer on a tostada or as a main dish served on a bed of greens.
Nutrition InformationNo nutrition information available for this recipe
More About This Recipe
- I'm really lucky in many ways. And one of those ways is that I come from a long line of amazing cooks. Whether it's a birthday or holiday or simple get-together, I can look forward to a stunning spread from my aunts and my cousins. I'd say around 80% of the people in my family are serious talents in the kitchen; we'd make for an amazing TV show based on cooking and family!Last year I remember going to my little cousin's beautiful quinceañera and noticed that my other cousin Marylou had made a chicken salad. I remember taking the first bite and thinking, “Oh man, am I in heaven.” I quickly made a beeline for Marylou to ask her for the recipe and see what the secret was. She called it a Mexican chicken salad because it had peas and corn… no secret at all, just a delicious blend of basic ingredients.I ate it as an appetizer on a tostada just before the main course was ready. It was the perfect little bite for the hot weather, and I recommend you give it a shot!