Here finally is a third salad, long overdue from when I first started planning for them this spring. (Salad #1 was the Green Goddess Buttermilk Potato Salad and #2 was the Bacon, Tomato and Basil Rice Salad.) In this one roasted potatoes are tossed with shredded chicken, taco seasoning, chiles and cheese. It comes together as a spicy, creamy potato salad.
And here's my tagline: ¡Una ensalada picante y deliciosa para su próxima fiesta de verano!
Tex Mex Potato and Chicken Salad
1-1/2 lbs. potatoes, washed, peeled and cut into 2" pieces
2 TB vegetable oil
1/2 tsp. salt
1/2 tsp. pepper
1 envelope taco seasoning
1/4 c. water
8 oz. cooked chicken breast, cut into small pieces or shredded
1/3 c. sour cream
1/4 c. taco sauce
1 4-oz. can diced green chiles
1/2 c. black beans (optional)
1/2 c. shredded Mexican blend cheese
Preheat the oven to 450° F. Place the cut potatoes in an 8" x 8" oven-proof dish. Add the vegetable oil, 1/2 tsp. of salt and 1/2 tsp. of pepper and toss to coat the potatoes. Place in the oven and roast for 20-25 minutes, just until the potatoes are tender and beginning to brown on the edges. Remove the pan from the oven and allow the potatoes to cool to room temperature.
Meanwhile, In a medium bowl combine the taco seasoning and water. Add in the chicken and stir to coat. Refrigerate until ready to use.
To assemble the salad: to the chicken-taco seasoning mixture add in the sour cream and taco sauce. Stir until the sauce is smooth and combined. Place the cooled, roasted potatoes in a large bowl. Add in the diced green chilies and black beans (if using.) Pour in the chicken and taco sauce and stir until well mixed.
Can be served immediately or chilled. Garnish individual portions of the salad with the shredded Mexican cheese.