Tex Mex Chicken Salad: A Pressure Cooker Delight
This Tex Mex Chicken Salad is quick, easy, and bursting with bold flavors. Juicy shredded chicken mixed with a creamy mayo and sour cream dressing, jalapeño heat, and fresh cilantro make for a refreshing and satisfying meal perfect for lunches, dinners, or snacks.
Ingredients
Main ingredients
- 1 lb chicken breast cooked and shredded
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup chopped onion
- 1 jalapeño minced
- 2 tablespoons chopped cilantro
- ½ teaspoon cumin
- to taste Salt
- to taste Pepper
Instructions
Instructions
- Mix mayonnaise, sour cream, chopped onion, minced jalapeño, chopped cilantro, cumin, salt, and pepper in a large bowl until creamy and evenly combined.
- Add cooked and shredded chicken to the dressing and mix thoroughly to coat all the chicken.
- Taste the salad and adjust salt, pepper, or add a squeeze of lime if desired. Add more mayonnaise or sour cream if salad feels dry.
- Cover the bowl and refrigerate the salad for at least 30 minutes to let flavors meld together.
- Before serving, fluff the salad with a fork and garnish with extra cilantro if desired. Serve on greens or with crackers.
Notes
Store the salad in an airtight container in the fridge for up to 4 days. Freeze shredded chicken separately for longer storage. Use pre-minced jalapeño or frozen chopped onions to save prep time.