Mix up your side dishes with this easy and delicious chicken potato salad. Creamy, fresh and a little bit spicy, it's perfect to serve at all your summer cookouts.
In a large serving bowl, combine the chicken, potatoes, carrots, peas, jalapenos, and 1 tablespoon parsley.
2 cups cooked chicken breast, 4 potatoes, 3 carrots, 1 cup peas, ¼ cup pickled jalapenos, 2 tablespoons parsley
In a small mixing bowl, combine the mayonnaise, Mexican crema, and pepper. Pour over the chicken and combine. Taste, if it needs salt, add just a bit.
½ teaspoon pepper, ½ cup mayonnaise, ½ cup Mexican crema, salt
Place the lettuce around a plate and cover with the chicken salad. Sprinkle with remaining parsley.
1 head of romaine lettuce
Serve with crackers.
2 sleeves Ritz or Saltines or tostadas
Notes
I like to use waxy potatoes like fingerling or red bliss that have some bite to them. If you prefer a softer potato salad, use a starchy variety like Yukon Gold or Russet.
Make sure that the potatoes and chicken are cooled before tossing with the rest of the ingredients. If still warm, the mayo and cream dressing can curdle.
If you don't like spicy foods, you can omit the jalapenos, it will still be delicious!
Storage: Store chicken potato salad in an airtight container in the refrigerator for 3 days.