Puerto Vallarta Chicken Salad Recipe (Ensalada de Pollo): 7 Ingredients, 20 Minutes High Protein Recipes Mexican Recipes Salads Chicken Recipes Budget Recipes Low Sugar Recipes Dinner Gluten-free

On a trip to Puerto Vallarta, Mexico, I discovered ensalada de pollo. Ensalada de pollo is a Mexican chicken salad made with vegetables. The chicken is full of colorful vegetables and tender chicken. The high-protein recipe was a staple on my lunch plate during my vacation in this tropical town. (Check out the health benefits of protein.)

To make this Mexican-inspired chicken salad recipe you need a potato, a mixed vegetable blend made with carrots, peas and corn, mayonnaise, sour scream, lime juice, jalapeno brine from a jar of pickled jalapenos, and cooked shredded or cubed chicken. The potatoes are cubed and boiled until just fork tender (you don't want them to fall apart, so don't overcook). The corn, peas and carrots are added at the end of cooking just to heat through. Stir in some mayo, sour cream, fresh lime juice, jalapeno brine and chicken, and you've created a delicious chicken salad.

Cooking Tip: If you don't want to use frozen vegetables, you could cut fresh carrots into small cubes and use whole kernel corn and frozen or fresh peas. Fresh peas and carrots do take longer to cook, so keep that in mind.

Not only is this creamy chicken salad delicious, but you also get the health benefits of vegetables! Serve this creamy chicken salad for lunch or dinner with fresh bread.

Cuisine: Mexican
Prep Time: 12 minutes
Cook Time: 5 to 8 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

• 1 medium yellow potato, cut into 1/2-inch cubes
• 1 cup frozen carrots, peas and corn mix
• 6 tablespoons mayonnaise
• 6 tablespoons sour cream
• 1/2 - 1 tablespoon lime juice
• 1/2 tablespoon jalapeno juice (from a jar of pickled jalapenos)
• 2 cups cooked shredded or cubed chicken breast

Here's how to make it:

1. Boil the potatoes in salted water until tender, about 5 to 8 minutes, adding the mixed vegetables during the last minute of cooking. Drain. (Russet or Yukon gold potatoes are good choices for this recipe.)
2. Stir together the mayonnaise, sour cream, lime juice and jalapeno liquid in a mixing bowl. Season with salt and black pepper, to taste. (For the best results, squeeze your lime juice fresh.)
3. Stir in the chicken, potatoes and vegetables. (You could use shredded or chopped chicken thighs instead of breasts, if desired. For some spice, you could stir in some chopped jalapenos.) Cover and chill about 1 hour before serving. Store the chicken salad in an airtight container in the fridge. 

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