Hydration and nutrition are two key factors in healthy eating, especially in the summer, when rising temperatures make the body work harder to cool itself. For this reason, choosing nutritious, easy-to-digest, and refreshing foods is very important.
“This Mexican chicken salad is a fresh, nourishing dish that’s perfect for warmer days. It brings together tender shredded chicken, hearty potatoes and carrots, crisp celery, sweet apples, and crunchy nuts for a satisfying mix of flavors and textures,” said Gemma Aguayo-Murphy, who specializes in traditional Mexican cuisine with a focus on healthy ingredients.
As in most Mexican recipes, jalapeños are essential ingredients, and this recipe is no exception. And although jalapeno peppers can be hot, when combined with fresh mayonnaise, the heat becomes milder.
“All the ingredients are mixed with creamy mayonnaise and a hint of tangy pickled jalapeño, giving it a bright, balanced flavor that feels both comforting and refreshing,” Aguayo-Murphy said.
But the mayonnaise that this Mexican-American chef chooses for this recipe is not just any mayonnaise. She recommends mayonnaise made with avocado oil, an option that has fewer calories than traditional mayonnaise and replaces processed vegetable oils with avocado oil, a naturally fatty fruit that provides healthy fats.
“To keep it on the lighter side, I like to use avocado-oil mayonnaise, which is made with healthier fats and has a clean, mild flavor that works beautifully in this salad. It’s especially great this time of year when you’re looking for meals that can be made ahead and served chilled, whether for lunches, picnics, or family gatherings.”
The chef inherited this recipe from her mother, who prepared this dish on hot summer days.
“This is the version I grew up with, the way my mom always made it, and the one I continue to make for my own family. It’s simple, flavorful, and always a favorite.”
This summer‑ready chicken salad can be eaten with tostadas, with your favorite vegetables, or served as a sandwich.
When Aguayo-Murphy makes this recipe for her own family, she’s also honoring her mother’s legacy. Try making it for your family.
Mexican chicken salad
Ingredients:
- 3 to 4 cups cooked shredded chicken or rotisserie chicken
- 1 large russet potato
- 3 carrots
- 1 stalk of celery, diced
- 1 peeled and diced apple
- ¼ cup chopped pecans or almonds
- ½ cup avocado oil mayonnaise (plus additional to taste)
- 2 tablespoons pickled jalapeño juice
- salt and pepper to taste, pickled jalapeños (optional)
Preparation:
Peel the carrots and potatoes, then cut them in half. Place them in a pot and cover with water. Bring to a boil and cook for about 10 minutes, then check for doneness with a fork.
The vegetables should be slightly tender but still have a bit of crunch. If they are still too firm after 10 minutes, continue cooking for another 3 to 5 minutes and check again.
The carrots may cook faster than the potatoes, so you can remove them first and let the potatoes continue cooking if necessary.
Once the vegetables are done, set them aside to cool.
In the meantime, in a large bowl, combine the shredded chicken, diced apple, celery, ½ cup of mayonnaise, chopped nuts, and salt and pepper to taste.
Dice the cooled potatoes and carrots into small pieces, then add them to the chicken mixture.
Gently mix everything together until well combined. Taste and adjust with more salt, pepper, or mayonnaise as needed.
Add a couple of tablespoons of the pickled jalapeño juice, mix again, and serve.
For more spice, you can add diced pickled jalapeños.
You may reach Gemma Aguayo-Murphy at [email protected] and on Instagram.