mexican chicken salad
how to make an authentic Mexican chicken salad with this easy recipe. Fresh vegetables, tender chicken, and zesty Mexican flavors combine in this crowd-pleasing.
Equipment
- Mixing Bowl Needed to combine all the ingredients.
- Knife For dicing the vegetables.
- Cutting Board For preparing the vegetables and chicken.
- Spoon For mixing the salad.
- Measuring Cups and Spoons For measuring out ingredients.
Ingredients
- 2 cups shredded chicken breast (cooked)
- 1 cup mixed veggies (carrots, peas, corn, etc.)
- 1/4 cup diced pickles (optional, for added flavor)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice (freshly squeezed)
- Salt and pepper to taste
- 1/4 cup chopped cilantro (optional)
Instructions
Cook and Shred Chicken
- If using raw chicken, cook it until fully done, then shred. Season with salt and pepper.
Prepare Vegetables
- Dice the carrots, bell peppers, and pickles.
- Chop the cilantro if using, and set aside.
Mix the Dressing
- In a mixing bowl, combine mayonnaise, sour cream, and lime juice. Stir until smooth.
Combine Ingredients
- Add shredded chicken, diced vegetables, and dressing to a large bowl.
- Mix everything until evenly coated.
Chill and Serve
- Let the salad chill for at least 30 minutes before serving.
- Serve with saltine crackers, tostadas, or as a filling for lettuce wraps.