This creamy Mexican chicken salad combines shredded chicken, potatoes, mixed veggies, mayo, lime juice, and jalapeño brine for a tangy, crowd-pleasing dish.
Okay, picture this—it’s a random Friday evening, and somehow I’ve agreed to host a last-minute get-together. You know the kind where people text, “Hey, we’ll be over in an hour, hope you’re cool with that!” and you’re like, Sure…I guess?
I open my fridge. Not much happening. Leftover rotisserie chicken? Check. Some mixed veggies hanging out in the freezer? Yep. A couple of potatoes rolling around in the pantry? We’re working with what we’ve got here.
But then—magic. I remembered this Mexican chicken salad my aunt made once, super creamy, a little tangy, and perfect for tostadas. So, I threw together a dressing with mayo, sour cream, lime juice, and—wait for it—jalapeño brine. Not kidding, it was the move.
By the time everyone showed up, the salad was chilling in the fridge, the tostadas were out, and people were loading their plates like it was their last meal. And you know what? Not a single crumb was left. Moral of the story? Sometimes, the best recipes happen when you’re totally winging it.
Why You’ll Love This Mexican Chicken Salad Recipe?
- Ready in 20 Minutes: Seriously. Chop, mix, chill, done.
- Crowd-Pleasing: Creamy, tangy, and full of flavor. People always ask for seconds.
- Versatile: Tostadas? Sandwiches? Chips? It works with everything.
- Budget-Friendly: Uses simple, everyday ingredients you probably have already.
- Zesty Twist: The lime juice and jalapeño brine combo? Chef’s kiss.
Ingredient Notes:
You could just toss everything together—but knowing why each ingredient works makes it so much better.
- Mayonnaise: The creamy base. Go full-fat for richness, but light works too.
- Sour Cream: Adds a tangy twist that balances the mayo. Light sour cream is great for a fresher vibe.
- Lime Juice: Fresh, not bottled. The citrus really brightens the whole dish.
- Jalapeño Brine: Yep, the liquid from a jar of pickled jalapeños. It adds a subtle heat and tang you need.
- Gold Potatoes: Soft and buttery, they soak up all that creamy dressing beautifully.
- Frozen Mixed Veggies: Carrots, peas, corn—thawed, because frozen crunch isn’t the vibe here.
- Shredded Chicken: Leftover rotisserie works like a charm. Got cooked chicken breasts? Shred ’em!
- Green Onions: Mild, fresh, and not overpowering.
- Cilantro: Brings that signature Mexican flavor—but if you’re a cilantro hater, parsley works too.
Pro Tip: The jalapeño brine isn’t super spicy, but if you want more heat, toss in a few diced pickled jalapeños. Or don’t—it’s your call!
How To Make Mexican Chicken Salad?
Honestly? If you can boil potatoes and stir a spoon, you got this.
Step 1: Cook the Potatoes
Peel and dice your gold potatoes into bite-sized cubes. Toss them in a pot, cover with water, and bring to a boil. Once boiling, lower the heat and let them simmer for about 8 minutes.
How do you know they’re done? If a fork slides in easily but the potato doesn’t fall apart, you’re golden. Drain and let them cool while you make the dressing.
Step 2: Mix the Creamy Dressing
In a small bowl, whisk together the mayo, sour cream, lime juice, jalapeño brine, and salt. It should look smooth, creamy, and smell amazing. Taste it—need more tang? Add another splash of lime. Too tangy? A little extra mayo will mellow it out.
Step 3: Assemble the Salad
In a large bowl, add the cooled potatoes, thawed mixed veggies, shredded chicken, green onions, and cilantro. Pour the dressing right on top and gently mix everything together. Gently—you don’t want to mash the potatoes.
Want To Save This Recipe?
Step 4: Chill Time (The Salad, Not You)
Cover the bowl and let the salad chill in the fridge for about an hour. Why wait? It gives the flavors a chance to meld together and makes the salad taste even better.
Step 5: Serve and Enjoy!
Now comes the fun part—serving! Scoop it onto crunchy tostadas, use tortilla chips for dipping, or slap it between bread for an epic chicken salad sandwich.
Storage Options:
- Fridge: Store in an airtight container for up to 3 days. The flavors actually get better as it chills.
- Freezer: Not recommended. Mayo and sour cream don’t freeze well—they get kinda weird when thawed.
Variations and Substitutions:
This recipe’s great, but you know I’ve gotta share some fun twists:
- Spicy Version: Add diced pickled jalapeños or a dash of hot sauce.
- Dairy-Free: Swap mayo and sour cream for vegan versions—plain coconut yogurt works too!
- Extra Crunch: Toss in diced radishes, celery, or jicama for extra texture.
- Protein Swap: No chicken? Use turkey, canned tuna, or even shredded jackfruit.
- Cheesy Vibes: Add crumbled queso fresco or shredded cheddar for a richer twist.
What to Serve with Mexican Chicken Salad?
Honestly? It’s so versatile, but here are my top picks:
- Tostadas: The classic. Crunchy, salty, perfect.
- Chips: Great for parties—makes it feel like a creamy dip.
- Sandwich Bread: Load it up for a seriously epic chicken salad sandwich.
- Lettuce Wraps: Low-carb but still super satisfying.
Frequently Asked Questions:
Can I make this ahead of time?
Totally! It actually tastes better after a few hours since the flavors meld together.
Is this salad spicy?
Not really! The jalapeño brine adds tang more than heat. But if you want it hotter, toss in some diced jalapeños or cayenne.
Can I use rotisserie chicken?
Absolutely—rotisserie chicken works perfectly and saves you even more time.
So, what do you think? Wanna give it a go? It’s creamy, zesty, and so easy to whip up—you’ll feel like a kitchen hero (without all the stress).
If you try it, let me know! Did you add a twist? Serve it with something unique? Drop a comment—I’m all about hearing how you make recipes yours!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mexican Chicken Salad
Ingredients
For the Salad:
- 2 cups gold potatoes peeled and diced
- 16 oz frozen mixed vegetables thawed (carrots, peas, corn)
- 4 cups cooked shredded chicken
- 2 green onions thinly sliced
- 1 tbs cilantro finely chopped
For the Dressing:
- ¾ cup mayonnaise
- ¼ cup light sour cream
- 1 tbs lime juice freshly squeezed
- 1 tbs jalapeño brine from pickled jalapeños
- 2 tsps kosher salt
For Serving:
- Tostadas bread, or tortilla chips
Instructions
Cook the Potatoes
- Peel and dice the gold potatoes into bite-sized pieces. Place them in a medium pot and cover with water. Bring the water to a boil over high heat, then reduce the heat to a gentle simmer. Cook for approximately 8 minutes or until the potatoes are fork-tender but not mushy. Drain and allow the potatoes to cool slightly in a large mixing bowl.
Prepare the Dressing
- In a small bowl, whisk together the mayonnaise, sour cream, lime juice, jalapeño brine, and kosher salt until smooth and well combined. Taste the dressing and adjust the lime juice or salt if needed for a more pronounced tang.
Assemble the Salad
- To the bowl containing the cooled potatoes, add the thawed mixed vegetables, shredded chicken, sliced green onions, and finely chopped cilantro. Pour the prepared dressing over the ingredients and gently toss to combine, ensuring all components are evenly coated.
Chill the Salad
- Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.
Serve
- Once properly chilled, serve the Mexican chicken salad on tostadas, as a filling for sandwiches, or alongside tortilla chips as a dip.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
