Description

Come to think of it, Olivier must have known he was onto something good. After all, he guarded the recipe during his entire life, and it was only fully revealed after his death. It’s believed that he created the salad as a vodka chaser, which makes sense seeing as how his recipe was both carb- and protein-rich.

Directions

1. Gather the ingredients.
2. Add the 2 cups Yukon Gold potatoes, peeled and cut into 1/4-inch cubes to a small pot and add cool water to cover along with a large pinch of fine salt. Bring to a boil and cook potatoes for 6 to 8 minutes or until a knife cuts gently through but the potatoes retain some firmness. Drain and spread out in a shallow bowl or on a plate and refrigerate.
3. In a small bowl, mix together the 1/2 cup mayonnaise, 1/2 cup Mexican crema, 1 1/2 teaspoons fresh lime juice, 1 teaspoon fine salt, and 1/2 teaspoon freshly ground black pepper. Set aside.
4. Place 4 cups shredded rotisserie chicken breast, 12-ounce bag frozen peas and carrots, thawed, 1/3 cup coarsely chopped onion, and 1/4 cup finely chopped fresh cilantro in a large bowl. Add the dressing, and mix well.
5. Gently fold the potatoes into the chicken salad. Adjust the seasoning to taste.
6. Serve immediately or cover and place in the refrigerator until just chilled. Serve garnished with additional cilantro and/or pickled jalapeños, if desired.