Chicken Potato Salad Recipe

INGREDIENTS

• 2 cups chicken breast diced or shredded
• 4 potatoes cooked and cubed
• 3 carrots diced and slightly cooked
• 1 cup peas cooked
• ¼ cup pickled jalapenos diced
• 2 Tablespoons parsley chopped
• ½ teaspoon pepper
• ½ cup mayonnaise
• ½ cup Mexican cream or sour cream
• Salt to taste
• 1 head of romaine lettuce or other
• 2 sleeves Ritz or Saltines or tostadas

INSTRUCTIONS

• In a large serving bowl, combine the chicken, potatoes, carrots, peas, jalapenos, 1 Tablespoon parsley.
• In a small mixing bowl, combine the mayonnaise, Mexican cream and pepper. Pour over the chicken and combine. Taste, if it needs salt, add just a bit.
• Place the lettuce around a plate and cover with the chicken salad. Sprinkle with remaining parsley.
• Serve with crackers.

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 easily omit the jalapenos, it will still be delicious!