Name: Mexican Chicken Salad
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 cup Mixed Frozen Vegetables (corn, peas, &amp; carrots); 4 cups (1 lb.) Rotisserie Chicken, shredded; ⅓ cup Celery, diced; ½ cup Mayonnaise; ½ cup Sour Cream (dairy-free optional); 1 Tbsp Lime Juice; 2 Tbsp Siete Jalapeno Botana Sauce; 1 tsp Sea Salt, plus more to season water; Freshly Cracked Black Pepper, to taste; Siete Chile Lime Puffs Snacks, for serving

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Ingredients

1 cup Mixed Frozen Vegetables (corn, peas, & carrots)
4 cups (1 lb.) Rotisserie Chicken, shredded
⅓ cup Celery, diced
½ cup Mayonnaise
½ cup Sour Cream (dairy-free optional)
1 Tbsp Lime Juice
2 Tbsp Siete Jalapeno Botana Sauce
1 tsp Sea Salt, plus more to season water
Freshly Cracked Black Pepper, to taste
Siete Chile Lime Puffs Snacks, for serving

botana gluten free grain free Puffs

Cook Time:

10 minutes

Servings

Rated 5.0 stars by 1 users

During summer, we're all about yummy recipes for packing and bringing along to our adventures! This Mexican Chicken Salad is one of our favorites for packing in picnic baskets and bringing to potlucks and gatherings. Place this dish at the center of any table, and the guests will come running. ¡Buen Provecho!

Ingredients

1 cup Mixed Frozen Vegetables (corn, peas, & carrots)
4 cups (1 lb.) Rotisserie Chicken, shredded
⅓ cup Celery, diced
½ cup Mayonnaise
½ cup Sour Cream (dairy-free optional)
1 Tbsp Lime Juice
2 Tbsp Siete Jalapeno Botana Sauce
1 tsp Sea Salt, plus more to season water
Freshly Cracked Black Pepper, to taste
Siete Chile Lime Puffs Snacks, for serving

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Ingredients

1 cup Mixed Frozen Vegetables (corn, peas, & carrots)
4 cups (1 lb.) Rotisserie Chicken, shredded
⅓ cup Celery, diced
½ cup Mayonnaise
½ cup Sour Cream (dairy-free optional)
1 Tbsp Lime Juice
2 Tbsp Siete Jalapeno Botana Sauce
1 tsp Sea Salt, plus more to season water
Freshly Cracked Black Pepper, to taste
Siete Chile Lime Puffs Snacks, for serving

Jalapeño Botana Sauce

$26.00

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Grain Free Chile Lime Puff Snacks

$36.00

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Directions

In a small saucepot, boil water with sea salt to taste. Place frozen mixed vegetables in the water and cook for 3 minutes. Remove from the boiling water and blanch in ice water to stop the cooking process.

In a large bowl, combine the shredded chicken, diced celery, mayo, sour cream, lime juice, Jalapeno Botana Sauce, salt, pepper, and mixed vegetables.

Serve the chicken salad with Chile Lime Puffs Snacks, lettuce cups, and/or tostadas for a quick and easy summer snack!

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Mexican Chicken Salad

Ingredients

Cook Time:

Servings

Ingredients

Ingredients

Directions

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