Add potatoes to a sauce pan and add enough water until the potatoes are covered. Bring to a boil over medium-high heat and cook until just tender, about 10 minutes. Drain well and then rinse with cold water to cool quickly. Set aside.
Cook frozen carrots and peas and the frozen corn in the microwave according to package directions. Rinse and drain well with cold water. (You can also add the carrots, peas and corn to the pot of potatoes for the last 2 minutes of cooking time.)
Add the potatoes, vegetables, chicken, and jalapeños to a large bowl and gently toss to combine.
Add the mayonnaise, sour cream, and the lime juice, and stir to combine. Fold in cilantro.
Season with salt to taste. Serve immediately with crackers or refrigerate until ready to serve.
Storage: Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days. Keep it away from heat and sunlight when on the counter for reheating and serving.Reheat: To reheat it, pop it into the microwave for up to a minute or until warm. You can also heat it in a pan over medium heat for 7-8 minutes.Freeze: You can also freeze it in a freezer-friendly bag or container for up to 3 months. Thaw it overnight in the fridge before reheating or serving as usual.Use turkey. Leftover shredded turkey is a great variation for chicken in this recipe.Choose canned. Canned veggies are the perfect substitute for frozen veggies if you are in a rush. Make sure you rinse and drain them really well, though. Plus, you don’t need to cook them!Add pasta. Cook 1/2 to 1 cup of elbow macaroni according to package instructions. Drain and rinse well. Fold the pasta into the salad for an even heartier meal.Reduce the heat. Use half of the jalapeños, or skip them completely, if you’re not a fan of spicy food.