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Mango Curry Chicken Recipe

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4.1 from 13 reviews

Ensalada de Pollo Mexicana is a quick and flavorful Mexican chicken salad that combines shredded chicken with a creamy blend of sour cream and mayonnaise, spiced up with pickled jalapenos and mixed vegetables. This easy-to-make salad is perfect for a light lunch or as a refreshing side dish, ready in just 15 minutes and served chilled.

Ingredients

Dressing

  • 1/3 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tsp garlic salt
  • 1/2 tsp ground black pepper

Vegetables and Protein

  • 1/4 cup diced white onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped pickled jalapenos (plus 2 tbs of the juice)
  • 15 oz can of mixed veggies, drained
  • 3 cups shredded chicken

Instructions

  1. Prepare the dressing: In a mixing bowl, combine the sour cream, mayonnaise, garlic salt, and ground black pepper. Stir thoroughly until the mixture is smooth and well blended.
  2. Add vegetables and jalapenos: Incorporate the diced white onion, chopped celery, chopped pickled jalapenos, and the 2 tablespoons of jalapeno juice into the dressing mixture. Mix everything until well combined.
  3. Combine with chicken and veggies: Add the drained mixed vegetables and shredded chicken to the bowl. Gently fold all the ingredients together until the chicken and vegetables are evenly coated with the dressing.
  4. Chill before serving: Transfer the salad to a covered container and refrigerate for about one hour to allow the flavors to meld and serve chilled for best taste.

Notes

  • Use freshly shredded chicken from cooked breasts for the best texture.
  • Adjust the amount of jalapenos according to your preference for spiciness.
  • For extra crunch, add fresh chopped bell peppers or cucumbers.
  • This salad can be served on its own, in tacos, or over a bed of lettuce.
  • Keep refrigerated and consume within 2 days for optimal freshness.

Find it online: https://miracooking.com/mango-curry-chicken-recipe/