Ingredients
Scale
- 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 (optional)
- 1 teaspoon kosher salt, plus more to taste
Instructions
- Boil diced potatoes until tender, then drain and cool.
- Thaw frozen mixed vegetables in the microwave for 4-6 minutes.
- Whisk together mayonnaise, sour cream, Mexican crema, lime juice, jalapeño brine, and kosher salt to create the dressing.
- Combine cooked potatoes, thawed vegetables, and shredded chicken in a large bowl, then add the dressing and toss gently.
- Adjust seasoning to taste, then chill in the fridge for 1-2 hours.
- Serve cold with saltine crackers, tostada shells, or as a sandwich filling.
Notes
Ensure vegetables are thoroughly thawed for the right texture.
Taste and adjust lime juice and salt for optimal flavor.
Fresh herbs like cilantro or parsley can enhance the salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mexican
Nutrition
- Calories: 300
- Sugar: 2
- Sodium: 350
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 15
- Cholesterol: 50