Mexican Style Chicken And Potato Salad

Combine chicken and the water in a large skillet. Bring to boiling; reduce heat. Simmer, covered, for 12-14 minutes or until chicken is tender and no longer pink. Drain well. Cool chicken. Cut into cubes.

Cook potatoes and carrots in a medium saucepan in boiling salted water about 10 minutes or until vegetables are crisp-tender, adding zucchini and frozen peas for the last 3 to 5 minutes of cooking. Drain and cool.

Drain jalapeno peppers, reserving required juice. Cover and chill jalapeno peppers.

Stir together reserved jalapeno pepper juice and mayonnaise dressing in a small bowl.

Combine chicken, potatoes, carrots, zucchini, peas, and tomato in a large bowl. Gently fold in mayonnaise dressing mixture. Cover; chill for 1 hour.

Divide lettuce among individual dinner plates. Spoon chicken mixture over lettuce. Top with jalapeno peppers. Garnish with radishes and tortilla chips, if desired.