Easy Mexican Chicken Salad

Steps

1. 1
   In a small saucepan, add the diced potatoes and carrots, season with salt, cover with water, and bring to a boil over medium-high heat.
2. 2
   Once boiling, reduce heat to medium and simmer for about 10 minutes until the potatoes and carrots are tender.
3. 3
   Drain the potatoes and carrots and set aside to cool for a few minutes.
4. 4
   In a large bowl, combine the mayonnaise, sour cream, mustard, garlic salt, black pepper, salt, pickled jalapeños and their juice, and mix well.
5. 5
   Add the shredded rotisserie chicken and mix thoroughly.
6. 6
   Fold in the chopped onion, canned corn, and canned peas and mix gently.
7. 7
   Gently fold in the cooled potatoes and carrots, being careful not to break them.
8. 8
   Refrigerate the salad for about 15 minutes before serving.