Mexican-Style Chicken Salad

Jalapeno peppers give this homey chicken and potato salad south-of-the-border pizzazz.

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  • Makes: 4 servings
  • Prep: 35 mins
  • Chill: 1 hr
  • Cook: 25 mins

Mexican-Style Chicken Salad

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Directions

  1. Combine chicken and the water in a large skillet. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is tender and no longer pink. Drain well. Cool chicken. Cut into cubes.
  2. Meanwhile, cook potatoes and carrots in a medium saucepan in boiling salted water about 10 minutes or until vegetables are crisp-tender, adding zucchini and frozen peas for the last 3 to 5 minutes of cooking. Drain and cool.
  3. Drain jalapeno peppers, reserving 2 tablespoons juice. Cover and chill jalapeno peppers. Stir together reserved jalapeno pepper juice and mayonnaise dressing in a small bowl.
  4. Combine chicken, potatoes, carrots, zucchini, peas, and tomato in a large bowl. Gently fold in mayonnaise dressing mixture. Cover; chill for 1 hour.
  5. Divide lettuce among 4 dinner plates. Spoon chicken mixture over lettuce. Top with jalapeno peppers. Garnish with radishes and tortilla chips, if desired. Makes 4 servings.
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Nutrition Facts (Mexican-Style Chicken Salad)

  • Per serving:
  • 354 kcal ,
  • 14 g fat
  • 59 mg chol. ,
  • 769 mg sodium ,
  • 30 g carb.
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Reviews (1)

1285 Days Ago
So glad I have finally found a recipe for this kind of chicken salad! I've had it many times at Mexican parties, and kind of knew what was in it, but to have a recipe is even better! I just wish the protein amount was listed! And I have made this a few times now, and it's really delicious, especially with pretzel crisps or wheat thins!

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