Mexican Chicken Salad Recipe – Creamy & Flavorful Ensalada de Pollo
This Mexican Chicken Salad recipe (Ensalada de Pollo) is a creamy, flavorful, and easy-to-make dish perfect for tostadas, sandwiches, or as a side dish. Made with shredded chicken, fresh vegetables, and a deliciously seasoned dressing, this dish is a crowd-pleaser for family gatherings, potlucks, or meal prep. Serve it cold for the best taste and pair it with tostadas, tortilla chips, or lettuce wraps for a lighter version!
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
✔ Make-Ahead Friendly – This salad tastes even better after a few hours in the fridge.
✔ 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.
✔ 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.