Mexican Chicken Salad
This refreshing Mexican Chicken Salad combines shredded rotisserie chicken with colorful vegetables and creamy mayonnaise, making it a perfect meal.
Ingredients
- 4 cups shredded chicken (preferably leftover rotisserie chicken)
- 1/3 to 1/2 cup mayonnaise
- 2 cups mixed vegetables (frozen or canned; peas, carrots, and corn work well)
- 1/2 teaspoon garlic salt
- 1/2 teaspoon freshly ground pepper
- 1 to 2 stalks celery diced (optional for extra crunch)
Instructions
- Shred the rotisserie chicken into bite-sized pieces and place in a large mixing bowl.
- If using frozen vegetables, boil them for about three minutes until heated through, then drain. If using canned, drain and rinse them well.
- Add the mixed vegetables to the bowl with the shredded chicken.
- Pour in the mayonnaise and mix until well combined, coating the chicken and vegetables.
- Season with garlic salt and freshly ground pepper, then stir to combine.
- Cover the bowl and refrigerate for at least one hour to allow flavors to meld.
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Notes
Store in an airtight container in the refrigerator for up to three days. Avoid freezing.