This chicken salad recipe is a Mexican adaption of the famous Russian salad, but with chicken added. The salad has some of the same ingredients as the Eastern European version, but the Mexican version has several variations, that include ingredients like red peppers or corn.
16ozelbow pastacooked according to package instructions
1cupof sour cream or Mexican cream
1 American or sharp Cheddar Cheese
Salt and pepper to taste
Place the cooked and shredded chicken, potatoes, carrots, celery, sweet peas and apple into a large bowl.
Mix gently and stir in the mayonnaise (carefully, to avoid breaking or mashing the cooked vegetables).
Season with salt and pepper. Refrigerate for about 4 hours to allow the flavors to blend. Believe me, it is worth the wait, as it will definitely taste better.
INSTRUCTIONS FOR THE MACARONI SALAD
Dice the cheese into small cubes, and make sure the cooked macaroni is cool, otherwise, it will melt the cheese.
Mix in the Mexican cream or sour cream. Stir and gently add the Cheese, making sure it is well mixed. As mentioned above, some recipes also add diced cooked ham (if you choose to do so, add it along with the cheese). Season with salt and pepper. Stir and refrigerate until cool to serve alongside the Mexican Chicken Salad.
To serve, provide some saltine crackers, and for the adults, add pickled jalapenos & carrot slices.
*Some recipes also add diced cooked ham to the macaroni salad.