This easy Chicken Salad is colorful, filling, easy to make, and not hot. What more could you ask for in a summer dish? What I love most is that I can serve it as a picnic salad or as a light summer meal.
In our house, cooking in the summer is relegated to the cooler hours of the day. I hate cooking and eating heavy meals when I’m hot, so I’ve mastered the art of cooking with minimal effort. I’m a one-dish meal ninja, and this cold chicken salad fits perfectly.
This summer salad (is it technically a salad if several of the ingredients are cooked? I’m full of questions) is ideal for unbearably hot days. It can be served with other dishes—perfect for barbecues and outdoor meals—or enjoyed on its own as a light meal.
Table of Contents
Variations
This is a very flexible recipe. You can:
- Add extra vegetables like boiled carrots, peas (frozen or canned), or sweetcorn (frozen or canned).
- Omit any ingredients you don’t like.
- Use leftover boiled potatoes—no extra cooking needed.
- Try purple potatoes for a touch of luxury.
- Use Yukon Gold potatoes for their bright color and firmer texture, or choose a floury potato for a creamier result.
The recipe calls for supermarket roast chicken, so you can serve the rest of the chicken for lunch and enjoy this salad for dinner.
What to Serve With
This salad pairs perfectly with barbecue dishes and is fantastic for gatherings with friends. It works well anywhere you’d normally serve Russian-style salads.
Without the potatoes, you can also serve it:
- With plantain chips or crackers as an appetizer
- As a creamy sandwich filling
Helpful Tips
- Chicken: Use leftover roast chicken, canned chicken in brine (drained), or boil a chicken breast with garlic and black pepper in salted water, then shred.
- Potatoes: Boil with a tablespoon of salt, or use leftovers.
- Salt level: Mayonnaise and roast chicken already contain salt, so taste before adding more.
- Mustard: Add 1 tablespoon of Dijon mustard if you like.
- Light version: Replace half the mayonnaise with sour cream.
- Serves: As a light meal, serves 4; as a salad, serves 6.
About This Recipe
There isn’t just one recipe for chicken and potato salad in the Dominican Republic. Looking through old Dominican cookbooks, I found versions similar to this one and others that are quite different.
This salad is inspired by the “dish of the day” meals I’ve enjoyed throughout my life, where similar potato and chicken salads are often served.
Get creative—it’s hard to go wrong. Add or change vegetables and flavors as you like. I’ve even seen it served on whole lettuce leaves or with diced pineapple. Tell me in the comments what your favorite chicken salad is.
Ingredients
- Meat: Chicken breast cooked with garlic and bay leaf, or leftover roasted chicken
- Vegetables: Potatoes, carrots, peas, corn, lettuce (optional additions include green beans or apples)
- Seasoning: Mayonnaise, Mexican cream, optional mustard
- Chilies: Pickled jalapeños, plus a little of the pickling vinegar for extra flavor
How to Make Mexican Chicken Salad
- Place the chicken breast in a pot, cover with water, and add salt, garlic, and bay leaf. Boil until tender.
- Let the chicken cool slightly, then shred well and set aside.
- Peel and dice the potatoes and carrots. Boil the potatoes in salted water until tender, drain, and let cool.
- Cook the carrots in the same water, drain, and combine with the potatoes.
- In a large bowl, combine lettuce, shredded chicken, potatoes, carrots, corn, and peas.
- Add mayonnaise, cream, and jalapeños. Mix well, then adjust salt and pepper.
- Serve immediately or refrigerate until ready to serve.
Notes
- Don’t overcook the potatoes or they’ll fall apart.
- Rinsing potatoes in cold water stops cooking and keeps them firm.
- Cut vegetables into small cubes for quicker cooking and easier eating.
- Adjust salt at the end.
How to Serve
Mexican chicken salad can be served with toast, crackers, or white bread for sandwiches.
I personally love it on toast with a little Valentina sauce and sometimes avocado slices. Pair it with a refreshing drink for a light, satisfying meal.
How to Preserve
- Store in the refrigerator for up to 3 days in a glass container with an airtight lid.
- If making ahead, add the lettuce at the last minute to keep it fresh.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 549 kcal |
| Carbohydrates | 5 g |
| Protein | 28 g |
| Total Fat | 45 g |
| Saturated Fat | 7 g |
| Polyunsaturated Fat | 26 g |
| Monounsaturated Fat | 11 g |
| Trans Fat | 1 g |
| Cholesterol | 97 mg |
| Sodium | 437 mg |
| Potassium | 391 mg |
| Fiber | 1 g |
| Sugar | 4 g |
| Vitamin A | 1015 IU |
| Vitamin C | 38 mg |
| Calcium | 34 mg |
| Iron | 1 mg |
The nutritional information is an estimate automatically calculated from the listed ingredients. For precise values, consult a qualified professional.
Frequently Asked Questions
How fattening is chicken and potato salad?
This recipe contains 458 calories per serving.
Can it be frozen?
No. Mayonnaise and cream separate when thawed, affecting texture and flavor.
Can it be served at a party?
Yes. It’s a popular party dish, usually served alongside a main course and dessert.
Kitchen Notes
- Boil potatoes with a teaspoon of salt or use leftovers.
- Since mayonnaise and chicken already contain salt, adjust seasoning carefully.
Conclusion
This chicken and potato salad is a simple, comforting dish that works beautifully in hot weather. It’s easy to prepare, filling without feeling heavy, and flexible enough to adapt to what you already have in the kitchen. Whether you serve it as a light meal, a side dish for gatherings, or pack it for a picnic, it always fits the occasion.
With its creamy texture, balanced flavors, and make-ahead convenience, this salad is one of those recipes you’ll come back to again and again. Adjust the ingredients to your taste, keep it chilled, and enjoy a fresh, satisfying dish that’s perfect for summer days.
