Mix soft, tender, shredded chicken with slightly crunchy potatoes and carrots, sweet apples, crisp celery, bits of pecan, then top it off with tangy mayo and get an amazingly rich and creamy ensalada de pollo (chicken salad).
Peel the carrots and cut them in half. Add the potatoes and the carrots to a pot of water. Bring the water to a boil. Boil the vegetables for about 10 minutes, then check with a fork.
You want the vegetables to be slightly tender but still crunchy. If they are still too hard at 10 minutes, cook them for another 3-5 minutes and check again. The carrots may cook faster than the potatoes, if that’s the case take the carrots out and let the potatoes continue cooking.
When the vegetables are done cooking, set them aside to cool.
In the meantime, in a large bowl mix the shredded chicken, the peeled and diced apple, grapes (if using), diced stalk of celery, 1/2 cup of mayo, chopped nuts, and salt and pepper to taste.
Next, peel and dice the potatoes into small pieces (it will be easy to peel the potatoes with just your hands). Dice the carrots and add both vegetables to the chicken mixture.
Mix everything together again. Taste for seasoning and adjust based on your taste. You may also add more mayo at this point based on your preference of creaminess.
For an added kick of flavor, mix in the juice from pickled jalapeños.
Serve on top of crunchy tostadas or with some saltine crackers. If you are on Whole30 enjoy it either by itself or with some crunchy vegetables.