Flavorful Mexican Chicken Salad (Ensalada de Pollo Mexicana)
This Refreshing and Creamy Mexican Chicken Salad is comfort food with a zesty kick! 🍗🌿 Packed with tender shredded chicken, crisp veggies, creamy mayo, and bright lime juice, every bite is cool, flavorful, and satisfying. 🥕🌽 Serve it chilled on toast, in lettuce wraps, or over crackers for the ultimate warm-weather meal. Whether for lunch, potlucks, or snacking—this Ensalada de Pollo is always a crowd favorite! 🧄✨
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
For the Chicken:
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2 pounds boneless, skinless chicken breasts or thighs
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4 cups low-sodium chicken broth (or enough water to cover the chicken)
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1 small white onion, halved
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2 cloves garlic, peeled and crushed
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1 teaspoon salt
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½ teaspoon ground black pepper
Optional Shortcut:
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4 cups shredded rotisserie chicken (skin removed) for quicker prep
For the Vegetables:
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1½ cups red potatoes, peeled and diced
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1 cup carrots, peeled and diced
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1 cup frozen peas, thawed
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¾ cup corn kernels (fresh, frozen, or canned and drained)
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½ cup diced red onion
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1 small jalapeño, finely diced (optional)
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¼ cup chopped fresh cilantro
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Salt and pepper, to taste
For the Dressing:
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¾ cup mayonnaise
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2 tablespoons Mexican crema or sour cream
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2 teaspoons Dijon mustard
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1 tablespoon fresh lime juice (plus more to taste)
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½ teaspoon garlic powder
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½ teaspoon onion powder
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Salt and pepper, to taste
Instructions
1. Cook the Chicken
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In a large pot, combine chicken, onion, garlic, broth, salt, and pepper.
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Bring to a boil over medium-high heat.
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Reduce the heat and simmer for 15–20 minutes, or until the chicken is fully cooked and tender.
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Remove chicken from the liquid and allow it to cool slightly.
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Shred the chicken using two forks or your hands. Set aside in a large mixing bowl.
2. Cook the Vegetables
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In a separate pot, bring water to a boil.
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Add diced potatoes and cook for 5–7 minutes, or until fork-tender.
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Add carrots during the last 2 minutes of cooking time to keep them slightly crisp.
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Drain immediately and rinse with cold water or place in an ice bath to stop cooking.
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Drain well again and pat dry to avoid watering down the salad.
3. Prepare the Dressing
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In a small mixing bowl, combine mayonnaise, crema, Dijon mustard, lime juice, garlic powder, and onion powder.
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Whisk until smooth and creamy.
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Season with salt and pepper to taste.
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If you like a tangier dressing, add a bit more lime juice.
4. Assemble the Salad
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In the large bowl with shredded chicken, add:
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Cooked and cooled potatoes and carrots
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Thawed peas
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Corn kernels
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Red onion
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Jalapeño (if using)
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Chopped cilantro
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Pour the prepared dressing over the mixture.
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Gently toss all ingredients together until everything is well coated.
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Taste and adjust seasoning with more salt, pepper, or lime juice if needed.
5. Chill and Serve
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Cover the bowl with plastic wrap or transfer the salad to a container with a lid.
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Refrigerate for at least 30 minutes to let flavors blend.
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Serve chilled or at room temperature.
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.