Today I am making a Mexican style chicken salad that is great to serve for lunch or dinner.
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INGREDIENTS
1 to 1 1/2 lbs chicken breast
season to your preference
6 to 8 oz frozen mixed peas and carrots
1 medium russet potato
1 tsp vinegar (add to boiling water potatoes)
1 clove of garlic (add to boiling water for potatoes)
1 tsp salt (add to boiling water for potatoes)
1/2 cup mayonnaise
1/2 cup Mexican table cream (substitute with sour cream)
1 to 2 Tbsp fresh lime juice
1/2 cup chopped scallions
salt and pepper to taste
Rub Used for Chicken
CHICKEN RUB
http://www.2gringoschupacabra.com
BAKING PANS USED IN VIDEO
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RED POTS USED IN VIDEO
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-Season chicken breast to your preference with your favorite seasonings and BAKE in a preheated oven @ 400ºF for 20 minutes
or until chicken reaches an internal temperature of 165ºF in the thickest part of the breast
-Once chicken breast is cooked, rest and allow to cool, then chop
-Peel your potato, dice and rinse in cold water
-Place chopped potato in pot of cold water
-Add 1 tsp vinegar, salt in to pot and bring to a boil
-Once water is boiling, cover with a lid, and boil for ten minutes or until knife tender
-Turn off heat and add frozen peas and carrots to potato boiling water for 15 seconds or so then drain
-In a separate bowl combine, mayonnaise, Mexican cream, lime juice, scallions, salt, pepper and mix well
-Once all cooked ingredients are cooled, combine mayo cream mixture, vegetables and chicken.
-This chicken salad can be served right away or even better if you make ahead and set in the refrigerator for one hour before serving
-This makes 4 comfortable servings
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
MUSIC
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