Total Time
Prep 5 mins
Cook 0 mins

This is adapted from a co-workers recipe that she brought to a potluck. It is very good plain, on lettuce, in a a chip dip...on a tostada...on saltine crackers....on toast...etc. I can't handle hot food and this has just the right amount of spice from the chilies. The veg-all may seem strange but it's very good in it.

Ingredients Nutrition

  • 2 lbs cooked boneless skinless chicken breasts, shredded
  • 4 ounces mild canned diced green chiles, drained
  • 4 ounces canned jalapeno peppers, diced and drained
  • 11 ounces canned corn niblets, drained
  • 15 ounces Veg-All, drained
  • 12 cup Best Foods Mayonnaise
  • 12 cup sour cream
  • garlic salt, to taste
  • black pepper, to taste


  1. Mix all ingredients together.
  2. Serve as a salad, dip or spread.


Most Helpful

I doubled the chiles in this so you could really taste their flavor. I enjoyed the vegetables in it, but the chiles were the best part. Portions are generous, I think this could easily feed 12.

Maito January 06, 2010

Very tasty!!! What a great way to get your veggies when craving chicken salad! I loved the chiles and added some cumin in addition to the garlic and black pepper. I made it as a sandwich with spinach, tomatoes and a few slices of avocado. Yummy! Thanks for sharing this great recipe, Engrossed. **Made for PRMR**

rickoholic83 May 10, 2008

Very good! It reminded me of a typical Argentinian salad, called "mayonesa de ave". Good memories, good taste. We eat it with tomatoes and pita bread. Thank you Engrossed.

MsPia September 23, 2007

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