@culinaryescapadeslindapc: Mexican Style Chicken Salad Seen on TikTok by @ellie_martinezz.10 Delicious for lunch or dinner... or a snack! I left the lettuce out of the mix since we had have leftovers. I put shredded lettuce on top of the avocado under the salad mixture. Also save the broth after cooking the chicken & veggies. It’s perfect chicken broth to use later! I froze mine. #chickensalad #homecooking #budgetfriendly #howipamperedchef #funinthekitchen Boil 2-3 chicken breasts with a chunk of onion, chicken bullion, S&P, garlic powder, onion powder & 1 bay leaf. Remove the chicken once done. Add 2 diced carrots & 1 medium diced potatoes. Boil just until soft and then remove. Sauce: * 3/4 cup mayo * 3/4 cup sour cream * Drizzle of jalapeño juice (from canned) * S&P * Garlic powder * Onion powder * 1/2-1 teaspoon yellow mustard Whisk together and then add: * A little chopped onion. (Red or green) * Shredded lettuce * Drained can of corn * Cooked potatoes & carrots * Chopped jalapeño * Shredded chicken Fold together carefully to not mush the potatoes & carrots. Refrigerate at least 30 minutes to chill. (I did a couple hours) Spread mashed avocado on a tostada and top with the chicken salad. Top with salsa or hot sauce. Valentina is what she suggested.
