Ensalada de Pollo

Ingredients

• 2 small-medium gold potatoes, (diced (about 2 cups))
• 1 16-ounce bag frozen mixed vegetables*
• 4 cups cooked shredded chicken* ((about 1 lb cooked))
• 1 cup mayonnaise
• ¼ cup sour cream
• ¼ cup Mexican crema*
• 2 tablespoons lime juice ((about 1 lime))
• 1 tablespoon brine from pickled jalapeños, (mild or hot (optional))
• 1 teaspoon kosher salt, (plus more to taste)

Steps

1. 1

   In a small saucepan, add the potatoes and enough water to cover them completely. Bring to a boil over high heat, reduce heat to low, cover, and simmer for 8 minutes or until the potatoes are cooked through. Carefully drain the water and set aside.

2. 2

   Add the frozen mixed vegetables to a medium microwave-safe bowl and heat them in the microwave on high for 4-6 minutes, stirring halfway through, until fully thawed. Set aside.

3. 3

   Whisk together the mayonnaise, sour cream, Mexican crema, lime juice, pickled jalapeño brine, and salt in a small bowl.

4. 4

   Add the cooked potatoes, thawed mixed vegetables, shredded chicken, and mayonnaise mixture in a large bowl. Toss them together to combine.

5. 5

   Taste and season the ensalada with more salt or pickled jalapeño brine if desired. Refrigerate for 1-2 hours or until chilled.

6. 6

   Serve with saltine crackers, on tostada shells, with tortilla chips, or in a sandwich.