Mexican Chicken Salad (Ensalada de Pollo)

There’s something incredibly comforting about a good chicken salad, and this Mexican Chicken Salad (Ensalada de Pollo) takes that comfort to a whole new level. This dish is a staple at family gatherings, potlucks, and celebrations in Mexico. It’s a vibrant, creamy, and satisfying salad packed with tender chicken, fresh vegetables, and a deliciously seasoned dressing.

this RECIPE FOR LATER

Growing up, this was the kind of dish that would make an appearance at every special occasion—birthday parties, holiday feasts, or even casual Sunday family dinners. It’s a recipe that brings people together, served cold on warm summer days or as a hearty side during festive occasions. The beauty of this dish is its versatility—you can serve it with tostadas, crackers, or even wrapped in a warm tortilla.

Whether you’re looking for a new way to enjoy chicken salad or craving a taste of Mexico, this Mexican Chicken Salad is sure to become a favorite in your home!

Why You’ll Love This Recipe

• Easy to make: This recipe requires simple ingredients and comes together quickly.
• Creamy and flavorful: A combination of mayonnaise, mustard, and fresh veggies makes for a deliciously creamy yet refreshing bite.
• Perfect for meal prep: Make a big batch and enjoy it for lunch throughout the week.
• Great for gatherings: This salad is a crowd-pleaser and pairs well with tostadas, crackers, or even as a filling for sandwiches.

Ingredients You’ll Need

• 2 cups cooked and shredded chicken
• 1 cup mayonnaise
• 1 teaspoon yellow mustard
• ½ cup sour cream
• 1 cup cooked diced potatoes
• ½ cup cooked diced carrots
• ½ cup cooked green beans, chopped
• ½ cup canned corn, drained
• ½ cup canned peas, drained
• ½ cup chopped celery
• ½ cup chopped red bell pepper
• ½ cup chopped green bell pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• 1 tablespoon fresh lime juice
• ¼ cup chopped cilantro (optional)
• Tostadas or crackers, for serving

How to Make Mexican Chicken Salad

Step 1: Cook and Shred the Chicken

If you haven’t already cooked your chicken, start by boiling two chicken breasts in salted water until tender. Once cooked, let them cool slightly before shredding with two forks. You can also use leftover rotisserie chicken for extra flavor.

Step 2: Prepare the Vegetables

While the chicken is cooling, cook the diced potatoes, carrots, and green beans in boiling water until fork-tender. Drain and set aside to cool completely.

Step 3: Mix the Dressing

In a large mixing bowl, combine the mayonnaise, mustard, sour cream, lime juice, garlic powder, onion powder, salt, and black pepper. Stir until smooth and creamy.

Step 4: Combine Everything

Add the shredded chicken, cooked vegetables, corn, peas, celery, red bell pepper, and green bell pepper to the bowl with the dressing. Gently mix until everything is well coated.

Step 5: Chill and Serve

Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled with tostadas, crackers, or as a filling for sandwiches. Garnish with fresh cilantro if desired.

Helpful Tips

• Use pre-cooked rotisserie chicken to save time and add extra flavor.
• Chill before serving—this salad tastes even better after resting in the fridge for a bit.
• Adjust the consistency by adding more or less mayonnaise and sour cream to your liking.
• Spice it up! Add a dash of hot sauce or some chopped jalapeños for a little heat.
• Make it ahead—this salad keeps well in the fridge for up to 3 days, making it great for meal prep.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Salad
• Method: Mixing
• Cuisine: Mexican
• Diet: Gluten-Free

Notes

• This salad is traditionally served cold and pairs perfectly with crispy tostadas.
• Feel free to swap out or add extra vegetables based on what you have on hand.
• If making ahead, store it in an airtight container in the fridge to keep it fresh.

Nutritional Information (Per Serving)

• Calories: 280
• Protein: 18g
• Carbohydrates: 15g
• Fat: 16g
• Fiber: 3g
• Sugar: 3g
• Sodium: 320mg

(Note: Nutritional values are approximate and may vary based on specific ingredients used.)

Frequently Asked Questions

Can I make this salad ahead of time?

Yes! In fact, making it ahead allows the flavors to blend beautifully. Just store it in an airtight container in the fridge and give it a good stir before serving.

What can I serve with Mexican Chicken Salad?

This salad is delicious with tostadas, crackers, tortilla chips, or even stuffed into a sandwich or wrap.

How long does it last in the fridge?

Mexican Chicken Salad stays fresh for up to 3 days in the refrigerator. Just be sure to store it in an airtight container.

Can I make it dairy-free?

Absolutely! Simply replace the sour cream with a dairy-free alternative or omit it altogether.

Is this salad spicy?

No, this version is mild, but you can add spice by incorporating chopped jalapeños, hot sauce, or a dash of cayenne pepper.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezing: Not recommended, as the mayonnaise-based dressing can separate and change texture.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other Mexican-inspired favorites:

• Spicy Orange Chicken Wings

• Hibachi Chicken– Easy Japanese Steakhouse at Home

Conclusion

Mexican Chicken Salad is a simple yet flavorful dish that brings a taste of Mexico right to your kitchen. It’s creamy, crunchy, refreshing, and packed with delicious ingredients that make it a go-to for any occasion. Whether you’re making it for a party, a quick lunch, or just craving something comforting, this salad is a must-try.

Give it a try, and let me know how you like it! What’s your favorite way to serve Mexican Chicken Salad? Share your thoughts in the comments!

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