Yes, this recipe is naturally gluten free as it’s written. That’s exacerbated in this recipe because of the dairy in the sour cream. Traditional chicken salad recipes don’t freeze well because the mayonnaise separates when it thaws. This can be stored in an airtight container in the refrigerator for up to 3 days.
#Pasta chicken salad with mayo how to
Use up your leftover Thanksgiving turkey by swapping the chicken for shredded turkey! How To Store It Top it off with fresh herbs for brightness and additional flavor. Make it low carb be leaving out the potatoes. I made a batch of this with my cilantro lime chicken once, and the flavor was amazing! I definitely prefer sour cream in this recipe, but if you don’t have any on hand, you could use Greek yogurt instead. I don’t normally do this because I love the flavor of the dressing as-is, but if you’d like it to have the flavors of chili, cumin, and paprika, it would be a great addition! Alternatively, you could add in a pinch of cayenne pepper.Īdd in chicken taco seasoning. I wouldn’t recommend doing this if you’re bringing it to a potluck since people have very different spice tolerances though. If you like extra heat then feel free to add some of the pickled jalapenos! Just be sure to dice them small so you don’t get any majorly spicy bites. Soaking the onion in water removes a lot of the pungent flavor.ĭice up pickled jalapenos and add them. I don’t normally include this, but when I do I chop it very fine, and soak it in cold water for about 20 minutes before adding it to the salad. This adds so much depth of flavor! You could either roast your own in a cast iron skillet, or keep it super easy by using Trader Joe’s Roasted Corn.Īdd red onion. Just cook them at the same time as the rest of the vegetables, drain them, and add them to the salad. This is a popular addition to Ensalada de Pollo. Mixed bagged vegetables make this recipe a ton easier though, and I love easy recipes!Īdd green beans. I like to use frozen corn, frozen peas, and fresh carrots mostly because then I get the exact ratio of vegetables that I like. I also typically cut the potatoes smaller than they are in the photographs, but it works with larger chunks like in the photographs, too. Use whatever potatoes you have on hand! I prefer yellow potatoes with this recipe, but when I photographed it, I only had russets, so I used them and it turned out great. A must in my book – a bit of salt enhances all of the flavors. This adds a bit of a vinegary flavor that balances the salad nicely. Lime juice adds some brightness and a bit of zest to the dressing. If you’d like it to be spicier, use the brine from hot pickled jalapenos. It has so much flavor and adds the flavor of spice without adding the heat. I love using the juice from a jar of pickled jalapenos as an ingredient. It also provides a bit of tang and makes this salad a bit healthier than it would be if the dressing was only made with mayo. Using half mayonnaise and half sour cream makes the dressing for this salad so much lighter. Adds so much creaminess that you’d expect in a chicken salad recipe. The boiled vegetables really set Mexican Chicken Salad apart from other chicken salads, and I definitely wouldn’t skimp on them! If you use fresh carrots, make sure they’re chopped small. If you have the time, try using grilled chicken! Seriously, it adds so much flavor and is so tasty. Instant Pot Shredded Chicken is another great option, and canned chicken works in a pinch. My favorite is using leftover rotisserie chicken. Chill the chicken salad for 1 – 2 hours before serving.Mix everything together in a large mixing bowl.Whisk together the dressing ingredients.Simmer the vegetables for about 3 minutes.Boil the potato chunks in a small pot of boiling water for about 8 minutes.It would be the perfect dish to bring to a Cinco de Mayo celebration! I love having it with Mexican street corn and either cilantro lime rice or Spanish rice. It’s a quick and easy dish you can bring with you to any get-together that pretty much everyone will love. This salad is perfect for a potluck, and one of the most popular ways to serve it is with saltine crackers. Try serving it over romaine lettuce, on a sandwich, with avocado slices in a wrap, mixed with cold pasta, or with guacamole on a tostada. It makes such a great and easy meal prep cold salad for lunch.
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