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–+ servings

Chicken Salad

Karely Santana-Morfin
Great for summer days, Cheap enough for college, Overall just perfect
Print Recipe Pin Recipe
Prep Time 40 minutes
Putting it Together 5 minutes
Total Time 45 minutes
Course Main Course, Salad
Cuisine Mexican
Servings 6 Servings
Calories

Equipment

  • Sauce Pot
  • Cutting Board
  • Knife
  • Strainer
  • Large Bowl
  • Measuring cup
  • Wooden spoon

Ingredients
  

  • 1 Cup Dried Maccaroni La Moderna
  • ½ Cup Onion
  • 1 Cup Tomato Roma
  • 2 Russet Potatos Boiled and Peeled
  • 1 Can Whole Kernal Corn Drained
  • 1 Whole Roasted Chicken Deboned and Skinless
  • 1 Cup Mayo

Optional

  • Pickled Jalapens
  • Corn Tortilla Chips

Instructions
 

  • In a saucepot boil your pasta with a pinch of salt until al dent. Drain and set off to the side. Same for your canned corn, drain it and set off to the side
  • In a different saucepot, boil your potatoes until you can easily stab a knife into the middle. Drain the hot water. Rinse them off with cold water and peel off the skin. Dice them into bite size pieces and set them off to the side.
  • For your onions and tomatoes, you want to cut your onions into small dices for any onion haters and your tomatoes into bite-size pieces for any tomato haters and set them off tot he side. Make sure you wash your produce first before dicing them.
  • For your chicken, you want to remove the skin and debone it. Try and get as much of the chicken that you can. Cut them into small chunks, place them in a large bowl and use a hand mixer or two forks to shred them.
  • In the large bowl that your shredded chicken is in, add your pasta, corn, potatoes, onions, tomatoes, and mayo. Mix them all together
  • If you want a "wetter" salad just add more mayo.
  • Enjoy with tortilla chips

Notes

This chicken salad will last up to a week in an airtight container.
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