Mexican Chicken Salad
- 1 Rotisserie Chicken, Shredded
- ½ diced white onion
- Juice of 1 lemon
- ¼ cup diced nacho jalapeños
- ¼ cup mayonnaise
- 1 baked potato—cooked, peeled and diced
- Hot sauce (optional)
- 1 cup vegetable or canola oil
- 16 Organic Corn Taco Sliders
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Mix chicken, onion, lemon juice, jalapeños, mayonnaise and potato together, slightly mashing the potato.
Heat oil in a saute pan. Fry Organic Taco Sliders flat. Drain onto paper plate and lightly salt.
Top with Mexican Chicken Salad and a dash of Hot Sauce.