Mexican-Style Chicken Salad | Midwest Living

Mexican-Style Chicken Salad

Mexican-Style Chicken Salad

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

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  • 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)


  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.

Nutrition Facts

(Mexican-Style Chicken Salad)

Servings Per Recipe 4, Fat, total (g) 14, cal. (kcal) 354, chol. (mg) 59, carb. (g) 30, sodium (mg) 769

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