Mexican Chicken Salad (Ensalada De Pollo)

Ingredients

• 2 medium potatoes or 4 small ones (peeled and chopped )
• 4 cups cubed chicken breast from a rotisserie chicken (2 breast from a large chicken ((530 grams) )
• 2 celery sticks (finely chopped )
• 12 oz bag of frozen peas & carrots (defrosted)
• 4 Tbsp pickled jalapeños (or more to taste)
• ¾ cup light mayonnaise
• ¾ cup Mexican crema or non-fat plain Greek yogurt
• 2 Tbsp mustard
• 2 Tbsp pickled jalapeño juice or more to taste
• 1 tsp Kosher salt
• 1 tsp black ground pepper

Steps

1. 1

   In a small saucepan, add the cubed potatoes and cover with water. Bring to a boil and cook for about 8 to 10 minutes or until soft. Be careful not to overcook them.

2. 2

   Drain and set aside to cool.

3. 3

   In a large bowl, combine the ¾ cup mayonnaise, ¾ cup Mexican crema (or Greek yogurt), 2 Tbsp mustard, 2 Tbsp pickled jalapeño juice, 1 tsp salt & 1 tsp pepper

4. 4

   Add the chicken, celery, peas & carrots plus the chopped jalapeños. Mix to incorporate all ingredients with the Mayo dressing.

5. 5

   Add the potatoes and mix gently until well combined.

6. 6

   Taste for salt & pepper and add more if needed.

7. 7

   Serve at room temperature or cold. Store in refrigerator, covered for up to 3 days.