This Mexican Chicken Salad, or Ensalada de Pollo Mexicana, is a creamy, colorful, and flavor-packed dish that’s perfect for any occasion—from weeknight dinners and lunchboxes to potlucks and family gatherings. It’s a Latin American twist on classic chicken salad, bursting with crisp veggies, tender chicken, and a bright, zesty dressing. If you’re craving a salad that feels comforting yet refreshing, this dish delivers both in a bowl.

The recipe is rooted in Mexican home cooking and known for its creamy texture and balance of savory and tangy flavors. Traditional versions often include ingredients like ham, but this adaptation uses chicken only, making it lighter and suitable for a wider range of dietary preferences. It’s easy to prepare in advance and incredibly versatile: serve it in lettuce cups, inside a sandwich, with crackers, or alongside grilled vegetables.

With accessible ingredients, minimal cooking, and a simple process, even beginner cooks can prepare this Mexican chicken salad with confidence. It’s not just a recipe—it’s a go-to dish that becomes a favorite at first bite.

Ingredients and Preparation

For the Chicken:

2 pounds boneless, skinless chicken breasts or thighs
4 cups low-sodium chicken broth (or enough water to cover the chicken)
1 small white onion, halved
2 cloves garlic, peeled and crushed
1 teaspoon salt
½ teaspoon ground black pepper

Optional Shortcut:

4 cups shredded rotisserie chicken (skin removed) for quicker prep

For the Vegetables:

1½ cups red potatoes, peeled and diced
1 cup carrots, peeled and diced
1 cup frozen peas, thawed
¾ cup corn kernels (fresh, frozen, or canned and drained)
½ cup diced red onion
1 small jalapeño, finely diced (optional)
¼ cup chopped fresh cilantro
Salt and pepper, to taste

For the Dressing:

¾ cup mayonnaise
2 tablespoons Mexican crema or sour cream
2 teaspoons Dijon mustard
1 tablespoon fresh lime juice (plus more to taste)
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper, to taste

Step-by-Step Instructions

1. Cook the Chicken

In a large pot, combine chicken, onion, garlic, broth, salt, and pepper.
Bring to a boil over medium-high heat.
Reduce the heat and simmer for 15–20 minutes, or until the chicken is fully cooked and tender.
Remove chicken from the liquid and allow it to cool slightly.
Shred the chicken using two forks or your hands. Set aside in a large mixing bowl.

2. Cook the Vegetables

In a separate pot, bring water to a boil.
Add diced potatoes and cook for 5–7 minutes, or until fork-tender.
Add carrots during the last 2 minutes of cooking time to keep them slightly crisp.
Drain immediately and rinse with cold water or place in an ice bath to stop cooking.
Drain well again and pat dry to avoid watering down the salad.

3. Prepare the Dressing

In a small mixing bowl, combine mayonnaise, crema, Dijon mustard, lime juice, garlic powder, and onion powder.
Whisk until smooth and creamy.
Season with salt and pepper to taste.
If you like a tangier dressing, add a bit more lime juice.

4. Assemble the Salad

In the large bowl with shredded chicken, add:
- Cooked and cooled potatoes and carrots
- Thawed peas
- Corn kernels
- Red onion
- Jalapeño (if using)
- Chopped cilantro
Pour the prepared dressing over the mixture.
Gently toss all ingredients together until everything is well coated.
Taste and adjust seasoning with more salt, pepper, or lime juice if needed.

5. Chill and Serve

Cover the bowl with plastic wrap or transfer the salad to a container with a lid.
Refrigerate for at least 30 minutes to let flavors blend.
Serve chilled or at room temperature.

Beginner Tips and Notes

Chicken Options:
- Boneless chicken thighs offer richer flavor and remain juicier than breasts.
- Rotisserie chicken is a great time-saver. Just be sure to remove skin and bones.
Vegetable Prep Tips:
- Dice vegetables into uniform small pieces for even texture.
- Avoid overcooking potatoes and carrots—they should be tender but not mushy.
Dressing Variations:
- Replace half the mayo with Greek yogurt for a lighter version.
- Add a teaspoon of hot sauce or chipotle sauce if you like smoky heat.
Flavor Balance:
- Always taste before serving. Sometimes a splash of extra lime juice brightens the whole salad.
- Fresh cilantro adds brightness—add just before serving if you plan to make this ahead.
Storage Tips:
- Store in an airtight container in the fridge for up to 3 days.
- Stir well before serving if stored overnight.

Serving Suggestions

Stuffed Sandwiches:
- Spoon the salad into soft sandwich rolls, ciabatta, or croissants for a hearty lunch.
- Add slices of avocado or a leaf of romaine for texture.
Tacos or Wraps:
- Use as a filling for flour tortillas or lettuce wraps.
- Top with pickled onions or a sprinkle of queso fresco.
Appetizer Platter:
- Serve as a dip with thick tortilla chips, crackers, or veggie sticks.
- Garnish with cilantro, lime wedges, or a sprinkle of paprika for presentation.
Side Dish:
- Pair with grilled meats, rice dishes, or a simple green salad.
- It also works as a cold lunchbox option with bread or rice on the side.
Potluck Favorite:
- Make a double batch and keep it chilled in a cooler for outdoor gatherings.
- It’s a crowd-pleaser, especially on warm days.