Chicken Salad with McCormick Mayonesa

If there was such a thing as a “green thumb” in the kitchen, like in a garden, my mom would have it!  Growing up, my mom was able to make culinary masterpieces with just about anything she found in the kitchen.  In Spanish, we call that magic touch “Sazon.”  As a matter of fact, she still has it!  When I was younger, my mom owned a beauty salon.  Meal prepping was an essential skill when planning family dinners because her work hours were long.  Planning meals for a working mom requires quick thinking and creativity.  So many times, I would receive a call to “pull the chicken out of the fridge,” just in time for when she arrived home.  My mom would quickly transition, and assess what other groceries she had at her disposal.  Most Latino homes always seem to have the basic-traditional ethnic ingredients.  For my mom, that was enough para sacra la del apuro.   She would begin to bake the chicken and gather the assortment of pastas and veggies.  And as a final ingredient, like a runner racing to the finish line, with every ounce of commitment and dedication,  she would grab the McCormick mayonesa–and in her last strides—giving the meal what she always referred to as the perfect touch!  

Meals were always quick and easy!  Someone was always sure to ask her for her recipes.  She would verbally give them out often, but it was not until recently, that I’ve encouraged her to begin writing them down.  

She has never been secretive about the things that make her meals so delicious.  Now she enjoys sharing with others.  Perhaps it would have been a great idea for her to carry little cards with her recipes on it to hand out. LOL But hey, now we have YouTube. 🙂

Enjoy a family favorite.

Click on the link to watch our Youtube video on this recipe.   We share a very pretty way to serve this side dish.


2 bone-in chicken breast halves

2 large baking potatoes,peeled

12 oz bag of mixed veggies or 1 can

1/4 head of a lettuce, chopped

1 tbsp of salt (Personal preference)

1 teaspoon of pepper

1 tablespoon of paprika

2 cups of McCormick Mayonnaise with lime juice


  1. Season chicken breasts with salt, pepper and paprika.  Bake for 1 hour at 365°F.  Shred chicken after it has cooled down.
  2. Boil potatoes until soft or cook in microwave for 5 minutes. 
  3. Cut potatoes into cubes.
  4. Cook veggies according to instructions on package.
  5. In a large bowl add the chicken, potatoes, veggies, lettuce and mix.
  6. Add McCormick Mayonnaise with lime juice and mix.


Layer over a bed of Romaine lettuce leaves, Sliced tomatoes and jalapenos.  Top with cilantro.


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