In Mexico, chicken salad is a dish as common as tuna salad or Russian salad in this and other cuisines around the world. 500 grams of chicken breast. 260 grams of varied vegetables. 5 tablespoons of mayonnaise. 6 tablespoons sour cream. salt to taste. 1 pinch of black pepper. Preparation: Boil, drain and shred the chicken breast. It is preferable to opt for this part of the animal to make the salad, but if you have leftover roast chicken thighs, for example, you can also use them. Cook the chosen vegetables also in boiling water, however, you must wash them first and chop them if they are large. You can choose the ingredients that you like the most, since Mexican chicken salad is characterized by the seasonings and the way the main ingredient is presented, rather than by the complementary ingredients. You can use peas, potatoes, carrots and even green apples.

The green apple should not be cooked, just peeled and cut into cubes. Drain the vegetables when they are ready and run them under cold water to stop the cooking. Tip: they also sell cans of various cooked vegetables that you can use. Place all the ingredients in a bowl and mix them, including the mayonnaise and cream. The amount of salt and pepper will be to taste. To make your Mexican chicken salad completely homemade, we recommend making both the mayonnaise and the cream at home. You can serve your Mexican salad recipe on lettuce leaves, on a sandwich, with crackers or whole grain crackers. To enjoy!