©2023
<h2>"a Mexican slant on a simple chicken salad that will elevate your next sammy, cracker or cojita crisp"</h2>
![](https://missbehavinshaven.com/wp-content/uploads/2023/06/Ensalada-de-Pollo-VooDoo-Mexicana.jpg)
Grill breasts to 160°, remove, cover and let cool completely. Seal and place in fridge over night.
Next day, remove skin and debone. Dice small. Place half in medium mixing bowl. Add 2/3 of the Duke’s and all the Maille, and spring onions. Top with rest of the chicken, rest of the Duke’s, the Crema Mexicana, and the seasonings, mix well and seal, place back in fridge until ready to use.
Ingredients
Directions
Grill breasts to 160°, remove, cover and let cool completely. Seal and place in fridge over night.
Next day, remove skin and debone. Dice small. Place half in medium mixing bowl. Add 2/3 of the Duke’s and all the Maille, and spring onions. Top with rest of the chicken, rest of the Duke’s, the Crema Mexicana, and the seasonings, mix well and seal, place back in fridge until ready to use.