Ensalada de Pollo (Mexican Chicken Salad)

Ensalada de Pollo Recipe (Mexican Chicken Salad)

Ensalada de Pollo (Mexican Chicken Salad)

Craving something creamy and refreshing? This easy Ensalada de Pollo recipe combines tender chicken, crisp veggies, and a delicious dressing for the ultimate Mexican chicken salad.

Course Main Course, Side Dish

Cuisine Mexican

Keyword chicken, salad

Prep Time 30

Cook Time 10

Chill 30

Total Time 1 10

Servings servings

Calories 328kcal

Ingredients

3 cups chicken - cooked, shredded
2 potatoes peeled and diced - medium
2 carrots peeled and diced - medium
1 cup peas frozen, thawed
½ cup corn canned, drained
½ cup mayonnaise
¼ cup Mexican crema or sour cream
1 tablespoon yellow mustard
1 tablespoon lime juice
¼ teaspoon garlic powder

Salt and pepper to taste

Pickled jalapeños (optional, for garnish)

US Customary - Metric

Instructions

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 into the cooked potatoes, carrots, peas, and corn mixture.
Whisk the mayonnaise, crema, mustard, lime juice, garlic powder, salt, and pepper in a small bowl.
Stir the dressing into the chicken and vegetable mixture, mixing until well combined.
Chill for at least 30 minutes before serving.

Notes

Serve cold with crackers, on tostadas, or in bolillo rolls.
Garnish with pickled jalapeños if desired.

Nutrition