I’m always looking for new meals to make and experiment with, and this Tex-Mex chicken salad is one of my new favourites. One of my co-workers made chicken salad for lunch a few weeks back, but it wasn’t the traditional chicken salad, it was this great Tex-Mex version and I knew I had to try and re-create it.
Now, I didn’t have an exact recipe to go by, just a general knowledge of how to make it, so I went home and brainstormed and came up with this recipe. It doesn’t taste exactly how she made it, but it’s delicious and a significant update on a classic chicken salad.
I love this type of chicken salad because it’s super flavorful and has a fun twist on the classic chicken salad. This Tex-Mex chicken salad is also a great meal to throw together on a Sunday evening for lunches throughout the week.
Gourmet Tex-Mex Chicken Salad Recipe
- 3 medium chicken breast
- 3 medium jalapenos divided
- 1 medium onion cut into large chunks
- 2 teaspoons salt divided
- 1 teaspoon black pepper divided
- 2 teaspoons cumin divided
- 2 teaspoons garlic powder
- 2 cubes chicken bouillon optional
- 6 cups water
- ½ can corn drained
- 2 tablespoons mayo
- ½ teaspoon mustard
- ¼ cup cilantro minced
- 2 tablespoons chicken broth from poaching chicken
- Start by poaching the chicken: lay the chicken in a large pot with 1-2 jalapenos cut into quarters and the onion.
- Sprinkle on 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of cumin, garlic and 1 to 2 chicken bouillon cubes for added flavour. Add in enough water to cover the chicken. Turn heat on medium-high and allow to boil, then reduce to simmer and cover with a lid for 10 to 12 minutes or until chicken is cooked.
- Remove chicken, onions and jalapenos from the liquid and set them aside to cool down. Shred chicken with two forks and then chop up if necessary. Put the shredded chicken into a large mixing bowl.
- Finely dice the jalapenos and onion – add in with the chicken.
- Grab another fresh jalapeno, remove the stem and seeds and finely dice; add this with the chicken.
- Open a can of corn, drain the liquid, and add half a can to the chicken mix.
- Finally, add in the mayo, mustard, cilantro and broth if necessary. Add in the remaining salt, pepper and cumin.
- Toss to mix and taste; adjust accordingly.
- Eat with tostadas.