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Mexican-Style Chicken Salad
Chill: 1 hr
Ingredients
- 1 pound skinless, boneless chicken breast halves and/or thighs
- 1 1/2 cups water
- 1 cup cubed potatoes (leave the peel on, if you like)
- 1 cup sliced carrots
- 1 cup sliced zucchini
- 1/2 10 ounce package frozen peas
- 1 4 ounce can jalapeno peppers or 1/2 cup pickled jalapeno pepper slices
- 1/2 cup light mayonnaise dressing or mayonnaise
- 1 large tomato, peeled and coarsely chopped
- 2 cups shredded lettuce
- Sliced radishes (optional)
- Tortilla chips (optional)
Directions
1. In a large skillet, place chicken and the 1-1/2 cups water. Bring to boiling; reduce heat. Cover and simmer for 12 to 14 minutes or until chicken is tender and no longer pink. Drain well. Cool chicken. Cut into cubes (you'll have about 2-1/2 cups).
2. Meanwhile, to cook vegetables, in a medium saucepan, cook potatoes and carrots in boiling salted water for 10 minutes or until vegetables are crisp-tender, adding zucchini and frozen peas the last 3 to 5 minutes of cooking. Drain and cool.
3. Drain jalapeno peppers, reserving 2 tablespoons juice. Cover and chill jalapeno peppers. In a small bowl, stir juice and mayonnaise together until smooth.
4. In a large bowl, combine chicken, potatoes, carrots, zucchini, peas, and tomato. Gently fold in mayonnaise mixture. Cover; chill for 1 hour.
5. To serve, transfer to lettuce-lined salad plates. Top with jalapeno peppers and garnish with radishes and tortilla chips, if you like. Makes 4 servings.
