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Place the chicken breasts into a large pot. Fill the pot halfway with water (about 4 cups). Add the 1/2 white onion (sliced), 2 bay leaves, 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of onion salt. Bring the water to a boil over medium-high heat, then reduce heat and simmer until the chicken is cooked through and tender, about 20-25 minutes.

While the chicken is cooking, peel the 2 russet potatoes and 3 carrots. Dice the potatoes into approximately 1-inch cubes and the carrots into approximately 1/2-inch cubes. Place the diced potatoes and carrots into a separate pot, cover with water, and boil until tender, about 15-20 minutes. Drain well and set aside.

Finely chop the 1 green onion and 1/2 bunch of cilantro. Dice the 1 to 2 pickled jalapeños.

In a large mixing bowl, combine the chopped green onion, chopped cilantro, diced pickled jalapeños, and 4 tablespoons of pickled jalapeño juice. Add the drained can of corn.

To the bowl with the mix-ins, add 1 1/2 cups of mayonnaise, 4 tablespoons of mustard, and the juice of 1 lemon. Season with 1 teaspoon of paprika, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of onion salt, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Stir all ingredients thoroughly until well combined and creamy.

Once the chicken is cooked, remove it from the pot and let it cool slightly. Using two forks, shred the chicken breasts.

In a very large mixing bowl or container, combine the shredded chicken, the boiled and diced potatoes, and the boiled and diced carrots. Pour the prepared dressing and mix-ins mixture over the chicken and vegetables.

Mix all the ingredients thoroughly until everything is evenly coated and combined. Taste and adjust seasonings if necessary.

Serve the chicken salad generously on tostadas. Optionally, drizzle with hot sauce on top for an extra kick.


Place the chicken breasts into a large pot. Fill the pot halfway with water (about 4 cups). Add the 1/2 white onion (sliced), 2 bay leaves, 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of onion salt. Bring the water to a boil over medium-high heat, then reduce heat and simmer until the chicken is cooked through and tender, about 20-25 minutes.

While the chicken is cooking, peel the 2 russet potatoes and 3 carrots. Dice the potatoes into approximately 1-inch cubes and the carrots into approximately 1/2-inch cubes. Place the diced potatoes and carrots into a separate pot, cover with water, and boil until tender, about 15-20 minutes. Drain well and set aside.

Finely chop the 1 green onion and 1/2 bunch of cilantro. Dice the 1 to 2 pickled jalapeños.

In a large mixing bowl, combine the chopped green onion, chopped cilantro, diced pickled jalapeños, and 4 tablespoons of pickled jalapeño juice. Add the drained can of corn.

To the bowl with the mix-ins, add 1 1/2 cups of mayonnaise, 4 tablespoons of mustard, and the juice of 1 lemon. Season with 1 teaspoon of paprika, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of onion salt, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Stir all ingredients thoroughly until well combined and creamy.

Once the chicken is cooked, remove it from the pot and let it cool slightly. Using two forks, shred the chicken breasts.

In a very large mixing bowl or container, combine the shredded chicken, the boiled and diced potatoes, and the boiled and diced carrots. Pour the prepared dressing and mix-ins mixture over the chicken and vegetables.

Mix all the ingredients thoroughly until everything is evenly coated and combined. Taste and adjust seasonings if necessary.

Serve the chicken salad generously on tostadas. Optionally, drizzle with hot sauce on top for an extra kick.
