ROTISSERIE CHICKEN SERIES PART V: LOWER CARB ENSALADA DE POLLO

1. Chop the chayote and carrots into bite size pieces. Add the chayote and carrots into the salted water. Boil for 8-10 minutes or until fork tender. 
2. While the vegetables boil, drain the corn and chop the remaining vegetables.
3. To a bowl, combine the Greek yogurt, light mayo, vinegar from the jalapeños, and mustard.
4. Chop or shred the chicken using your preferred method.
5. Add all of the vegetables, chicken, and crema to a bowl and mix well. Add salt and pepper if needed. Store in the fridge for at least 30 minutes.
6. AIR FRYER TOSTADAS: Add oil spray to the tortillas and cook at 375° F for 7-8 minutes, flipping halfway.
7. One serving: ~1.25 cup of chicken salad on your vessel of choice.