This Tex-Mex chicken salad is the perfect recipe to try of you like Texan and Mexican dishes. It's a healthy option when you're suddenly craving a Tex-Mex food.
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.