Ensalada De Pollo

Ingredients

1/4 onion

2 bay leaves

1 tbsp salt

3 chicken breasts

4 small potatoes, peeled and diced

4 carrots, peeled and diced

1 cup frozen corn

finely shredded cabbage

- Dressing -

1 1/3 cup mayo

1 tbsp lemon pepper

drizzle of pickled jalapeno juice

Directions

Fill a pot with hot water and add 1/4 of an onion, 2 bay leaves, and a tbsp of salt. Then add 3 chicken breasts and simmer over medium heat for about 20 to 30 minutes or until tender and then shred.

Once the chicken is removed, keep the chicken broth simmering and add the carrots and potatoes. Add 1/2 tsp of mexican oregano. Cook for 10 minutes. After 5 minutes, add frozen corn.

Once the veggies are cooked (soft, not mushy) strain and allow the chicken and veggies to cool in the fridge.

In a large bowl, mix together the dressing ingredients. Add the shredded chicken and mix together. Add in shredded cabbage and the cooked veggies.

Serve: on top of tostadas and with tapatio and jalapenos