Ensalada de Pollo Recipe (Mexican Chicken Salad)

Delicious filling Mexican chicken salad recipe with shredded chicken, lots of vegetables, and creamy dressing. Easy recipe for a 30-minute weeknight dinner and summer cookouts!

My favorite part about this salad is that it is so simple and delicious, it is often just the thing I was craving.

Simple (and cheap!) ingredients, a healthy way to reuse leftover shredded chicken, an easy recipe to follow, and a perfect balance of Mexican flavors and vegetables, without the usual heat that Mexican food is well known for.

My best tip to make this Ensalada de pollo (Mexican chicken salad) is to use a mixed dressing of Mexican crema or sour cream and mayonnaise, and add mustard to it. It will give you the best flavors for your tender chicken and veggies.

This is a very close salad to my Southwest Chicken Salad recipe (it has a different dressing), but I highly recommend creamy Avocado Chicken Salad for this summer, too.

Why You’ll Love This Recipe

• Perfect easy lunch recipe, idea for a light summer dinner, Cinco de Mayo, or potluck.
• This recipe makes 6 big servings, enough to feed the entire family. Kids love this easy salad.
• This delicious meal is healthy, naturally gluten-free, and can be made dairy-free or low-carb (without potatoes), too.

Ingredient Notes

• Shredded chicken. You can use leftover rotisserie chicken, buy pre-shredded chicken, or cook some chicken breasts quickly beforehand and shred them. I prefer to remove any skin.
• Veggies: potatoes (Russet potatoes are fine), carrots, frozen peas (thawed), and drained canned corn.
• Mayonnaise. Dressing with half sour cream or crema Mexicana and half mayo is the creamiest dressing possible. It is also tangy, a bit sour, and pairs perfectly with veggies and chicken.
• Mexican crema or sour cream
• Yellow mustard for a subtle punch.
• Lime juice
• Garlic powder
• Kosher salt and pepper to taste
• Pickled jalapeños slices (optional, for garnish)

Kitchen Equipment

• Small pot
• Large bowl
• Small bowl
• Whisk or spoon

How to Make Ensalada de Pollo

1: Prep Chicken & Veggies

Boil the diced potatoes and carrots in a pot of salted water, cooking until just tender, about 8-10 minutes. Drain, transfer to a large mixing bowl, and let cool.

Mix the shredded chicken with all the vegetables (cooked potatoes, carrots, peas, and corn mixture).

2: Make The Dressing

Whisk the mayonnaise, crema, mustard, lime juice, garlic powder, salt, and pepper in a small bowl until creamy.

3: Combine All Ingredients

Stir the dressing into the chicken and vegetable mixture, mixing until well combined.

Chill for at least 30 minutes before serving. Taste, add more salt if needed (usually it is fine).

Serving Suggestions

Serve cold with saltine crackers, tortilla chips, on tostada shells, or in bolillo rolls. You can also make a sandwich with it for lunch, with bread or lettuce wraps.

Garnish with pickled jalapenos if desired.

Variations & Substitutions

• You can use Greek yogurt in place of mayonnaise or sour cream.
• You can use all frozen mixed vegetables or canned veggies, too, if making it off-season. Make sure to thaw frozen veggies beforehand. You can add green beans, too!
• Add pickled jalapeño brine to the dressing instead of lime juice (or alongside it). The acidity will balance the flavors and bring some vinegary flavor (which I like!).
• If you love spicy food, play with the seasoning and add some spicy peppers to the salad. You can even use taco seasoning in a pinch.
• Add romaine lettuce or iceberg lettuce for some fresh crunch.
• Summer salad. Simply use grilled chicken, just slice it and place it on top of the salad, and pour the dressing on top. Grilled corn will also be amazing – charred and smoky!
• For toppings, you can also use green onions, chopped red onion (fresh or soaked in cold water), fresh cilantro or your favorite fresh herbs, lime wedges, and more sour cream.
• Thanksgiving version. It will be a perfect dish to use leftover Thanksgiving turkey instead of chicken.
• Turn it into a pasta salad! Simply add some cooked rotini or large elbow pasta, and it will be more filling, more like a dinner dish.
• My favorite way to change it up is to swap out ingredients with things like green onion, plain Greek yogurt, chicken thighs, or creamy chunks of avocado.

Storage

Store Mexican chicken salad in an airtight container in the fridge for 3 days. When serving, this salad can only sit at room temperature for 1 hour max.

This salad doesn’t freeze well.

If making ahead, prep the ingredients and chicken 1 day ahead, and add the dressing and chill 30 minutes before serving.

Expert Tips

• Do not skip chilling for just 30 minutes, at least! The flavors need to blend together!
• Save some pickled jalapeño juice to use to adjust the saltiness of the dish without adding more salt to it. You can simply add it as a splash after the salad is already assembled.
• Don’t overcook carrots and potatoes! Boil just until fork-tender, not until they fall apart. Otherwise, the salad will be mushy.

FAQ’s

Is Mexican Chicken Salad Healthy?

Yes, Mexican chicken salad is quite healthy because it has lean chicken and lots of vegetables like potatoes, carrots, peas, and corn. It is gluten-free and can be made lighter by using sour cream, Mexican crema, or Greek yogurt in the dressing. This salad gives you protein and fiber, which are good for digestion.

What Dressing Goes On Mexican Salad?

Creamy dressings with sour cream, Greek yogurt, or Mexican crema match with the texture and flavors of shredded rotisserie chicken and veggies the best. Another option is guacamole-style dressing with blended avocado and olive oil.

What Seasonings Are Used In Mexican Chicken?

The main seasonings are garlic powder, salt, mustard, black pepper, and lime juice. Pickle juice is often added to give a little spicy and sour flavor. Some recipes add chili powder or cumin for more flavor, but the simple version uses these basic seasonings to keep it tasty and fresh.

If you love this Mexican chicken recipe, you’re going to love these other Mexican chicken recipes, too. Please click each link below to find the easy, printable recipe!

More Great Recipes To Pair With This

Mexican Cornbread

Mexican Street Corn Recipe (Elote)

Crema con Fresas

Salsa Roja

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