We had one of those odd hot autumn days a couple weeks ago. The kind that reminds you suddenly of summer, and the temperature made us feel that we just weren't in the mood to heat up the kitchen with a hot meal being cooked. So early in the day, I decided to make something a little different. I grabbed different cans from the pantry and stared at them for a bit until it hit me - chicken salad. Easy quick to mix and let sit until evening. I wanted something a little different in flavor, though, and then I saw the Freeze Dried Chili Peppers, Freeze Dried Corn, and that bag of corn chips from the cupboard. That's when I got the idea to throw together a Mexican Spiced Chicken Salad and serve it with corn chips and pickled jalapenos.
This one was easy to make and makes a great meal that can be mixed ahead, set all day to meld, and be pulled out when you are ready to sit down to the table. Served with corn chips, potato chips, or even in wraps, this would also be great for nights when you need to eat in a hurry.
Quick and Easy Mexican Chicken Salad
3/4 - 1 Cup of Freeze Dried Chicken
1/2 Cup Freeze Dried Sweet Corn
1/2 Cup Freeze Dried Chili Peppers
1/2 Cup Freeze Dried Green Onions
1/2 Cup Freeze Dried Chopped onions or fresh onion chopped
1 Cup Water (An extra 1/2 Cup may be needed for best rehydration depending on preference)
Place all these ingredients into a large bowl, and mix well. Cover and let sit for 15-20
minutes to fully rehydrate.
While the meat and veggies are rehydrating, mix together:
2 Tbsp Tomato Powder
2 Tbsp Dry Cilantro, or 1/4 Cup fresh chopped
1 Tbsp Chili Powder
Sprinkle of Onion powder, Garlic powder, Black pepper, and salt to taste
3/4 Cup Mayonnaise (I use our recipe for Homemade mayo!)
Make sure to mix thoroughly.
Drain off any excess water from the meat and vegetables, if there is any. Shake the colander thoroughly so that your finished salad won’t end up watery. Place back into your large bowl, add the mayonnaise mixture and mix thoroughly. May be served right away, but is always best chilled 1-2 hours or over night. Serve with salsa, fresh diced tomatoes, chopped onions, salsa, sour cream, guacamole, or sliced avocados. Wrap it in lettuce or scoop with corn chips, eat in taco shells, or enjoy in a wrap!!! This salad will be perfect no matter how you serve it. ENJOY!
Judith has over 30 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes.
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