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A speckled white bowl of chunky chicken salad with potato, carrot, corn, red apple, celery and diced jalapeño, topped with pine nuts, beside butter lettuce and a soft roll on a butcher-block counter
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Mexican Chicken Salad

Shredded chicken, potatoes, carrots, corn and red apple tossed in mayonnaise with a diced jalapeño for a creamy chicken salad with mild heat.
Course Main Course
Keyword Jalapeno Pepper
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8
Calories 303kcal

Ingredients

  • 1 pound chicken breast cooked and shredded
  • 3 medium potatoes cooked and diced
  • 2 carrots cooked and diced
  • 1 jalapeño peppers diced
  • 1 celery stalk chopped
  • 1 can corn
  • 1 red apple peeled and diced
  • 1 cup mayonnaise
  • 1/4 cup pine nuts optional
  • Salt and pepper

Instructions

  • Mix all of the ingredients in a bowl until fully combined.
  • Salt and pepper to taste.
  • Serve on lettuce or as a sandwich.

Notes

Leave the apple unpeeled if you want more color.
Keeps 3 to 4 days covered in the fridge. Freezing isn't recommended.

Nutrition

Calories: 303kcal | Carbohydrates: 6g | Protein: 13g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 256mg | Potassium: 319mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2617IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 1mg