Mexican Chicken Salad

By Tablespoon Kitchens

July 20, 2017

cup shredded chicken (cooked)

1/2

cup corn kernels

1/2

cup peas

1/8

cup fresh cilantro (chopped)

pickled jalapeños (chopped)

1/3

cup mayonnaise

Juice of 1 lime

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This can be served as an appetizer on a tostada or as a main dish served on a bed of greens.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

I'm really lucky in many ways. And one of those ways is that I come from a long line of amazing cooks. Whether it's a birthday or holiday or simple get-together, I can look forward to a stunning spread from my aunts and my cousins. I'd say around 80% of the people in my family are serious talents in the kitchen; we'd make for an amazing TV show based on cooking and family! Last year I remember going to my little cousin's beautiful quinceañera and noticed that my other cousin Marylou had made a chicken salad. I remember taking the first bite and thinking, “Oh man, am I in heaven.” I quickly made a beeline for Marylou to ask her for the recipe and see what the secret was. She called it a Mexican chicken salad because it had peas and corn… no secret at all, just a delicious blend of basic ingredients. I ate it as an appetizer on a tostada just before the main course was ready. It was the perfect little bite for the hot weather, and I recommend you give it a shot!