So creamy and so easy to do. This chicken potato salad is the perfect cold dish to serve in summer. Make it ahead of time and let all flavour blend together. Bring it to your gatherings and picnics and serve it with tostadas (crunchy tortillas), salty crackers, make sandwiches or together with some grilled veggies!
Cook chicken breast in boiling water with salt, garlic and bay leaves until tender. Let it cool sightly then shred it using two forks. Place chicken in a large bowl and set aside.
Peel and cut potatoes in 2 cm. cubes then peel and dice carrots.
Place a medium sauce with water and 1 tablespoon of salt over high heat and bring to boil. When the water starts boiling add potatoes and lower the heat to medium. Simmer until tender (about 8 minutes) then take them off with a colander and give them a quick rinse with cold water.
Drain well and place them on to the bowl with chicken, then proceed to do same with carrots (about 4 minutes cooking time).
Add corn, peas and shredded lettuce to the bowl.
Mix in mayonnaise, sour cream and jalapeno. Coat evenly, season with salt to taste and cover the bowl. Chill the salad for at least one hour before serving, in order to let flavours blend all together.
Notes
Add 2-3 tablespoon of vinegar from the pickled jalapeños. It taste delicious!
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