Begin by cooking the chicken breasts. You can boil them in salted water until they are fully cooked, generally about 15–20 minutes. Boiling helps keep the chicken moist and tender, perfect for shredding. You can also use shredded chicken as seen in our rotisserie chicken salad recipe for a convenient alternative. Once cooked, set the chicken aside and allow it to cool before shredding with a fork.

While the chicken cooks, peel and chop the potatoes into small cubes. Place them in a pot of salted water and bring it to a boil over medium-high heat. Keep an eye on the potatoes; they should soften enough to pierce with a fork but not turn mushy. Drain once cooked, and rinse them under cold water to cool.

Grab a large mixing bowl and add your mixed vegetables (defrosted or drained, if needed). Toss in the minced jalapeños, mayo, and a pinch of salt and pepper. Gently mix everything together until well combined.

Once the potatoes and chicken have cooled, add them to the veggie mixture. Gently fold in the potatoes to avoid breaking them. Shred the cooled chicken, either using your hands or a hand mixer for efficiency, and add it to the salad.

For an extra layer of flavor, stir in jalapeño pickle juice, if desired. Adjust the salt, pepper, or mayo to your taste. Once mixed, refrigerate for an hour to allow the flavors to meld beautifully. Serve chilled with your preferred sides.