Like potato salad, chicken salad can be prepared in a variety of ways. This recipe calls for fruit like grapes and green apples but you can add any other fruit your heart desires! The dressing is composed of mayonnaise and media crema, or table cream. It is very common in Mexico to mix media crema and mayonnaise to obtain a velvety and lighter dressing for the salad. You can find media crema Nestle in the ethnic aisle in your supermarket.

Serves 2 individual portions or filling for 4 sandwiches

1 large (or to small) chicken breast, cooked and shredded

1/2 green apple, cubed

1/4 cup seedless grapes sliced in two

1/4 cup raisins

1/4 cup chopped, roasted cashews

1/2 tsp fresh thyme

2 tablespoons mayonnaise

1/2 of a 7 oz. can of Media Crema Nestle

salt, pepper to taste

In a small bowl, mix mayonnaise and table cream until combined. Set aside.

After you have cooked and shredded the chicken breast, set aside and let cool. Meanwhile, in a large bowl, mix the rest of the ingredients. Add chicken and dressing. Combine until well incorporated. Season accordingly with salt and pepper. Serve on a bed of lettuce or in sandwiches. Enjoy!