Mexican Chicken Salad, also known as Ensalada de Pollo, is a beloved dish in Mexican cuisine. This Mexican Chicken Salad recipe is creamy, flavorful, and packed with shredded chicken, crisp vegetables, and a deliciously seasoned dressing. It’s incredibly versatile—perfect for family gatherings, picnics, potlucks, or a simple weekday meal.
Unlike traditional American chicken salad, Mexican Chicken Salad incorporates ingredients like corn, peas, and potatoes, adding a unique texture and sweetness. It’s often served on tostadas or with crispy tortilla chips, making it an excellent choice for any occasion. Whether you like it mild and creamy or with a spicy kick, this dish can be customized to suit your taste preferences.
In this article, we’ll cover everything you need to know about making the best homemade Mexican Chicken Salad recipe, from ingredient selection to step-by-step preparation, serving suggestions, and variations. Get ready to enjoy a dish that is not only easy to prepare but also bursting with authentic Mexican flavors!
Ingredients for Mexican Chicken Salad
A great Mexican Chicken Salad starts with fresh, high-quality ingredients. Below, we’ll break down the key components of the dish, their roles, and possible substitutions.
Main Ingredients
Chicken – The star of the dish! Use shredded, cooked chicken breast or rotisserie chicken for the best texture and flavor.
Potatoes – Adds a hearty texture and mild sweetness, complementing the creamy dressing.
Carrots – Boiled and diced carrots provide a natural sweetness and a pop of color.
Corn – Canned or fresh corn brings a subtle sweetness and a little crunch.
Peas – A traditional addition, giving the salad a slightly sweet and fresh flavor.
Celery (Optional) – Adds crunch and freshness, but can be omitted if you prefer a smoother texture.
Red Bell Pepper – Adds a crisp texture and a mild sweetness to balance the creamy dressing.
Red Onion – Gives the salad a slight sharpness and enhances the overall flavor.
Fresh Cilantro – Essential for authentic Mexican flavor and freshness.
Dressing Ingredients
Mayonnaise – The creamy base of the salad, providing richness and smoothness.
Mexican Crema (or Sour Cream) – Adds a slight tang and creaminess, making the dressing even more flavorful.
Dijon Mustard – A secret ingredient that enhances the dressing with a subtle kick.
Lime Juice – Brightens up the salad with a touch of acidity.
Garlic Powder – Infuses the dressing with a mild, savory depth.
Salt & Black Pepper – Essential seasonings to balance the flavors.
Chili Powder (Optional) – Adds a hint of spice for those who like a little heat.
Garnishes & Serving Options
Avocado Slices – A creamy, delicious topping that complements the salad.
Pickled Jalapeños – For those who enjoy a spicy kick.
Tostadas or Tortilla Chips – The best way to serve this salad, adding crunch and flavor.
How to Make Mexican Chicken Salad: Step-by-Step Instructions
Now that we have all the ingredients ready, let’s walk through the process of making this delicious Mexican Chicken Salad. Follow these simple steps for the best results!
Cook & Shred the Chicken
- Boiling Method:
- Bring a pot of water to a boil and add boneless, skinless chicken breasts.
- Season the water with salt, black pepper, garlic powder, and a bay leaf for extra flavor.
- Let the chicken simmer for about 15–20 minutes, or until fully cooked.
- Remove the chicken, let it cool slightly, and shred it using two forks or chop it into small pieces.
- Rotisserie Chicken Alternative:
- If you’re short on time, you can use pre-cooked rotisserie chicken and simply shred it.
- This option adds more flavor since rotisserie chicken is already seasoned.
- Poaching for Extra Juiciness:
- If you want extra tender chicken, cook it over low heat instead of boiling rapidly.
Boil boneless, skinless chicken breasts for 15–20 minutes, then shred them. For more flavor, use pre-cooked rotisserie chicken as an alternative.
Prepare the Vegetables
- Boil the Potatoes & Carrots:
- In a pot, bring water to a boil and add peeled, diced potatoes and carrots.
- Cook for about 8–10 minutes or until they are fork-tender.
- Drain the water and let the vegetables cool before adding them to the salad.
- Drain the Canned Ingredients:
- Open the corn and peas cans and drain them completely.
- If using fresh corn, boil it for 5 minutes, then remove the kernels.
- Chop the Remaining Ingredients:
- Dice the red bell pepper and red onion finely to ensure even distribution.
- Chop the fresh cilantro for a burst of authentic Mexican flavor.
Make the Dressing
The dressing is what brings all the flavors together! Follow these simple steps:
- In a small bowl, whisk together:
- ½ cup mayonnaise
- ¼ cup Mexican crema (or sour cream)
- 1 tablespoon Dijon mustard
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon chili powder (optional, for spice)
- Mix until smooth and creamy. Adjust seasonings as needed.
- For extra tang, add a splash of apple cider vinegar.
Combine the Salad
- In a large mixing bowl, add the shredded chicken, boiled potatoes, carrots, corn, peas, celery, red bell pepper, onion, and cilantro.
- Pour the prepared creamy dressing over the ingredients.
- Gently mix everything until evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes. This allows the flavors to meld together, making the salad even more delicious.
Serve & Garnish
Now it’s time to serve and enjoy! Here are some great ways to present your Mexican Chicken Salad:
On Tostadas – Spread the salad over crispy tostadas for a classic presentation.
With Tortilla Chips – Serve as a dip with crunchy tortilla chips.
Inside a Sandwich – Use it as a filling for sandwiches or wraps.
Stuffed in Avocados – Hollow out an avocado and fill it with salad for a fancy twist.
Over a Bed of Lettuce – For a low-carb version, serve the salad over lettuce leaves.
💡 Pro Tip: Add sliced avocado and pickled jalapeños on top for an extra layer of flavor!
On Tostadas – Serve over crispy tostadas for an authentic experience.
With Tortilla Chips – Perfect for dipping.
As a Sandwich – Try it in a Philly Cheesesteak Pizza-inspired sandwich for a unique twist.
Stuffed Avocados – Serve inside avocado halves for a low-carb option.On a Salad Bed – Serve over lettuce for a light meal.
Tips for the Best Mexican Chicken Salad
Now that you have the basics of Mexican Chicken Salad, let’s explore some pro tips, variations, and customization options to make this dish even more delicious!
How to Add More Flavor
Season the Chicken Well – When boiling chicken, add salt, black pepper, garlic, bay leaf, and even a bit of onion to infuse more flavor.
Roast the Vegetables – Instead of boiling potatoes and carrots, try roasting them for a richer, slightly caramelized taste.
Use Fresh Corn – If possible, grilled corn adds a smoky sweetness that takes the salad to another level.
Add a Dash of Hot Sauce – A few drops of Valentina or Tapatío hot sauce can give your salad a spicy, tangy kick.
Incorporate Pickled Jalapeños – These add heat and acidity, balancing out the creaminess.
Mix in Some Cotija Cheese – For an extra layer of savory, salty flavor, crumble some cotija cheese on top before serving.
Healthier Alternatives
Want to make a lighter version of Mexican Chicken Salad? Try these healthy swaps!
Use Greek Yogurt Instead of Mayo – Swap half (or all) of the mayonnaise for plain Greek yogurt for a tangy, protein-packed alternative.
Opt for Lean Protein – Instead of chicken breast, use grilled or shredded turkey for a leaner option.
Reduce the Potatoes – Cut back on the potatoes or replace them with cauliflower for fewer carbs.
Increase the Veggies – Load up on bell peppers, cucumbers, or even shredded cabbage for extra fiber.
Use Low-Fat Crema or Sour Cream – Choose a lighter version of Mexican crema to reduce fat content.
- Replace mayo with Greek yogurt.
- Use light, flavorful dressings like those in Mexican soups for a lighter version.
Making It Spicy or Milder
Everyone has different spice preferences, so here’s how you can adjust the heat level of your Mexican Chicken Salad:
🔥 For More Spice:
- Add chopped serrano or jalapeño peppers to the mix.
- Sprinkle in cayenne pepper or chipotle powder to the dressing.
- Mix in spicy Mexican salsa for an extra kick.
❄ For a Milder Flavor:
- Reduce or omit chili powder from the dressing.
- Use sweet bell peppers instead of spicy peppers.
- Stick to mild Mexican crema rather than sour cream with lime.
Best Ways to Serve Mexican Chicken Salad
This salad is incredibly versatile! Here are different ways to enjoy it:
Classic Style – Serve chilled with tostadas or saltine crackers.
Burrito Filling – Roll it into a flour tortilla for a quick lunch wrap.
On a Salad Bed – Serve over fresh lettuce for a low-carb meal.
Stuffed in Avocados or Tomatoes – A creative way to serve it at gatherings.
As a Dip – Scoop with tortilla chips or serve inside mini bell peppers for an appetizer.
Flavor Variations & Add-Ons
Want to switch things up? Try these creative variations!
Traditional vs. Modern Twist – Stick to classic ingredients, or experiment with unique add-ons like mango, pineapple, or roasted corn.
Protein Boost – Add boiled eggs, black beans, or even chickpeas for extra protein.
Vegan Version – Replace chicken with jackfruit or chickpeas and use vegan mayo.
Creamy Avocado Dressing – Blend avocado into the dressing for extra creaminess.
Variations of Mexican Chicken Salad
Mexican Chicken Salad is an incredibly versatile dish that can be customized to suit different tastes and dietary needs. This Mexican Chicken Salad recipe is packed with flavorful ingredients like shredded chicken, fresh vegetables, and a creamy dressing, making it perfect for any occasion. Whether you’re serving it on tostadas, with tortilla chips, or as a filling for sandwiches, this dish is sure to be a favorite.
Below are some exciting variations of Mexican Chicken Salad to try, along with answers to common questions about the recipe. If you’re looking for the best Mexican Chicken Salad recipe, keep reading to discover different ways to customize this dish to fit your preferences.
Creative Variations of Mexican Chicken Salad
1. Traditional vs. Modern Twists
- Traditional Style: Stick to classic ingredients like shredded chicken, potatoes, carrots, peas, corn, and mayonnaise.
- Modern Twist: Add roasted corn, black beans, avocado, or diced mango for extra flavor and texture.
2. High-Protein Version
Want to make it more filling and nutritious? Try these add-ins:
Black beans – A great source of fiber and protein.
Quinoa – Adds a nutty flavor and extra protein.
Boiled eggs – Chop them up for a creamy, protein-packed addition.
3. Vegan & Vegetarian Options
If you want a plant-based version, simply replace the chicken and dressing:
Swap chicken for jackfruit or chickpeas – These mimic the texture of shredded chicken.
Use vegan mayo or cashew cream – Keeps it creamy without dairy.
Add extra veggies like bell peppers, zucchini, or shredded cabbage for crunch.
4. Spicy Mexican Chicken Salad
If you love heat, try these fiery additions:
Diced jalapeños or serrano peppers
Hot sauce or chipotle adobo sauce in the dressing
Chili-lime seasoning for extra zest
5. Light & Low-Calorie Version
If you want to enjoy this dish while cutting calories:
Use Greek yogurt instead of mayo
Skip potatoes or use cauliflower instead
Add more fresh veggies like cucumbers or lettuce
Frequently Asked Questions
1. What do you put in a Mexican chicken salad?
A traditional Mexican Chicken Salad (Ensalada de Pollo) includes shredded chicken, boiled potatoes, carrots, corn, peas, red bell pepper, red onion, and fresh cilantro. The dressing is typically made with mayonnaise, Mexican crema (or sour cream), lime juice, garlic powder, salt, and pepper. Some variations may also include avocado, pickled jalapeños, black beans, or shredded cheese for extra flavor.
2. How long will homemade chicken salad last?
Homemade Mexican Chicken Salad lasts 3–4 days when stored properly in an airtight container in the refrigerator. To keep it fresh, make sure it’s covered and not left at room temperature for more than 2 hours. Avoid freezing it, as the mayonnaise-based dressing can separate and change texture when thawed.
3. Is Mexican salad healthy?
Yes, Mexican Chicken Salad can be a healthy dish, depending on how it’s prepared. It is high in protein and fiber due to the chicken and vegetables. However, the mayonnaise-based dressing can be high in calories and fat. To make it healthier, you can:
Use Greek yogurt or low-fat sour cream instead of mayo.
Add more vegetables like lettuce, cucumber, or cabbage for extra fiber.
Use lean chicken breast for a lower-fat option.
Overall, it’s a nutritious meal that can be adjusted to suit different dietary needs.
4. What is the best way to eat chicken salad?
There are many delicious ways to enjoy Mexican Chicken Salad! Some of the best ways to serve it include:
On tostadas – A traditional way to serve it, adding a crispy texture.
With tortilla chips – Perfect for scooping like a dip.
As a sandwich filling – Spread it inside a bolillo (Mexican bread), a baguette, or a wrap.
Over a bed of lettuce – A great low-carb option.
Stuffed inside avocados or tomatoes – For a creative and elegant presentation.
Whichever way you choose, this salad is flavorful, creamy, and satisfying!
Conclusion
Mexican Chicken Salad (Ensalada de Pollo) is a creamy, flavorful, and easy-to-make dish that brings together the best of Mexican flavors and textures. This Mexican Chicken Salad recipe is perfect for a family gathering, picnic, or meal prep, making it a crowd-pleaser that can be customized to fit your taste and dietary needs.
From classic Mexican Chicken Salad ingredients like shredded chicken, potatoes, and carrots to modern variations with avocado, black beans, or spicy jalapeños, this dish is highly versatile. It can be served in multiple ways—on tostadas, with tortilla chips, in a sandwich, or as a dip—making it perfect for any occasion.
Final Tips for the Best Mexican Chicken Salad
Chill Before Serving – Letting the Mexican Chicken Salad rest for at least 30 minutes enhances the flavors.
Customize the Spice Level – Add or remove ingredients like chili powder or jalapeños based on your preference.
Use Fresh Ingredients – Freshly cooked chicken, crisp vegetables, and homemade dressing make a big difference.
Make It Healthier – Swap mayo for Greek yogurt and increase the veggies for a lighter version.
Now it’s time to enjoy your homemade Mexican Chicken Salad recipe! Serve it with your favorite toppings, and don’t forget to share it with family and friends. Buen provecho! 🌮🥗✨
Mexican Chicken Salad Recipe – Creamy & Flavorful Ensalada de Pollo
Equipment
- ✔ Large mixing bowl
- ✔ Medium saucepan (for boiling potatoes & carrots)
- ✔ Small bowl (for dressing)
- ✔ Whisk
- ✔ Cutting board
- ✔ Knife
- ✔️ Measuring Cups & Spoons
Ingredients
- For the Salad:
- ✔ 2 cups cooked and shredded chicken boiled or rotisserie
- ✔ 1 cup boiled potatoes diced
- ✔ 1 cup carrots diced and boiled
- ✔ 1 cup canned corn drained
- ✔ ½ cup canned peas drained
- ✔ ½ cup celery finely chopped (optional)
- ✔ ½ cup red bell pepper diced
- ✔ ¼ cup red onion finely chopped
- ✔ ¼ cup fresh cilantro chopped
- For the Dressing:
- ✔ ½ cup mayonnaise
- ✔ ¼ cup Mexican crema or sour cream
- ✔ 1 tablespoon Dijon mustard
- ✔ 1 tablespoon lime juice
- ✔ 1 teaspoon garlic powder
- ✔ 1 teaspoon salt or to taste
- ✔ ½ teaspoon black pepper
- ✔ ½ teaspoon chili powder optional, for spice
- For Garnishing & Serving:
- ✔ Sliced avocado
- ✔ Pickled jalapeños
- ✔ Tostadas or tortilla chips
- ✔ Lime wedges
Instructions
- Step 1: Prepare the Chicken & Vegetables
- Cook the Chicken: If using raw chicken, boil it in salted water for 15–20 minutes, then shred it with two forks. Alternatively, use rotisserie chicken for convenience.
- Boil the Vegetables: In a medium saucepan, bring water to a boil. Add diced potatoes and carrots and cook until fork-tender (about 8–10 minutes). Drain and let them cool.
- Drain the Canned Ingredients: Drain canned corn and peas completely before adding them to the salad.
- Chop Fresh Ingredients: Finely chop red onion, red bell pepper, celery (if using), and cilantro.
- Step 2: Make the Dressing
- In a small bowl, whisk together mayonnaise, Mexican crema, Dijon mustard, lime juice, garlic powder, salt, black pepper, and chili powder until smooth.
- Adjust seasonings to taste.
- Step 3: Mix the Salad
- In a large mixing bowl, combine shredded chicken, boiled potatoes, carrots, corn, peas, bell pepper, onion, celery, and cilantro.
- Pour the prepared dressing over the ingredients.
- Gently mix everything until well combined.
- Step 4: Chill & Serve
- Cover the salad and refrigerate for at least 30 minutes to let the flavors meld.
- Serve cold on tostadas, with tortilla chips, or in lettuce cups.
- Garnish with avocado slices, pickled jalapeños, and lime wedges for extra flavor.
Notes
✔ Spicy Option – Add diced jalapeños or hot sauce to the dressing for heat.
✔ Healthier Version – Swap mayo for Greek yogurt and increase the veggies.
✔ Storage – Keep in an airtight container in the fridge for up to 3 days.
✔ Avoid Freezing – The mayo-based dressing does not freeze well.