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Mexican Style Chicken And Potato Salad
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- #95290
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 pound skinless, boneless chicken breast halves and/or thighs
1 1/2 cup water
1 cup cubed potatoes
1 cup sliced carrots
1 cup sliced zucchini
1/2 package (10 ounce size) frozen peas
1 can (4 ounce size) jalapeno peppers
OR
1/2 cup pickled jalapeno pepper slices
2 tablespoons jalapeno pepper juice from the container
1/2 cup light mayonnaise dressing or salad dressing
1 large tomato, peeled and coarsely chopped
2 cups shredded lettuce
sliced radishes (optional)
tortilla chips (optional)
directions
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.
added by
Friday13
nutrition data
Nutritional data has not been calculated yet.
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