Ensalada de Pollo Mexican Chicken

This vibrant and creamy Mexican chicken salad brings a fresh twist to the table with its mix of shredded chicken, vegetables, and a tangy mayo-lime dressing. Whether you are hosting a summer potluck or just want something cool and filling for dinner, ensalada de pollo comes together in about 25 minutes and is always a hit. I love how this dish is so versatile – you can use whatever veggies you have on hand and it tastes just as delicious cold from the fridge as it does at room temperature.

I first tried this at a friend’s summer party and since then it has become my go-to dish for any gathering. My family loves scooping it up with crackers for a light meal or snack.

Ingredients

• Potatoes: provide a creamy texture and help make the salad hearty select firm potatoes so they hold their shape after boiling
• Carrots: add a touch of sweetness and crunch use fresh or high-quality frozen carrots
• Peas: offer color and a gentle bite frozen peas keep things easy and quick
• Sweet corn: brings bursts of sweetness and color fresh or canned corn both work
• Shredded chicken: is the protein backbone rotisserie chicken saves time and adds lots of flavor
• Pickled jalapeños: give the salad a mild heat and a little tang pickled is milder than fresh
• Mayonnaise: adds creaminess and unites all the flavors creamy full-fat versions work best but use your favorite
• Sour cream: brings a little tangy richness a dollop enhances the smoothness
• Lime juice: brightens everything up and keeps the salad tasting fresh freshly squeezed is best
• Fresh cilantro: gives herbal flavor and color only if you are a cilantro fan
• Salt: brings out all the flavors use sea salt if possible
• Crackers for serving: you can use any type but buttery crackers are a classic

Step-by-Step Instructions

Boil the Potatoes:

Peel and dice the potatoes into small cubes Put them in a pot fill with cold water and bring to a boil Cook until just tender about 8 to 10 minutes then drain very well so they do not make the salad watery

Cook the Veggies:

If using frozen carrots peas and corn cook each according to package instructions Drain thoroughly and let cool If using canned veggies rinse well to remove excess salt and drain fully

Shred the Chicken:

If starting with rotisserie chicken or cooked breasts use two forks to pull the meat into bite-sized pieces Make sure you remove any skin or bones

Combine Ingredients:

In a large mixing bowl add the potatoes carrots peas corn shredded chicken and diced pickled jalapeños Stir gently to mix everything together evenly

Mix in Creamy Additions:

Spoon in the mayonnaise and sour cream Add a hearty squeeze of lime juice Gently fold the salad until the dressing is coating everything evenly If using cilantro fold it in now

Season and Serve:

Taste and add salt as needed Serve the salad chilled with a side of crackers or pile it onto tostadas Serve right away or chill for later

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Sweet corn has always been my favorite component thanks to the pop of flavor in every bite. When I was little my grandmother always made sure to sprinkle in a little extra corn just for me and I have carried on the tradition ever since.

Storage Tips

Store the prepared ensalada de pollo in a tightly covered container in the fridge for up to five days It is perfect for packing lunches or having a quick dinner ready to go To freeze scoop into freezer safe containers and label with the date – it keeps well for up to three months. Thaw overnight in the fridge for best texture before reheating or serving.

Ingredient Substitutions

You can use leftover turkey instead of chicken for an easy protein swap If you are in a rush canned veggies work well just make sure to rinse them thoroughly to remove extra salt and starch. Mexican crema makes a good substitute for sour cream if you want a thinner dressing and lemon can stand in for lime juice in a pinch.

Serving Suggestions

This salad is made for scooping Serve it with buttery crackers corn chips or on top of golden tostadas For a heartier twist try folding in cooked macaroni noodles or top with slices of ripe avocado and a drizzle of salsa ranchera

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Cultural Context

Ensalada de pollo is a staple at gatherings across Mexico always present at parties holidays and picnics. It’s a dish that welcomes creativity with family variations being passed down or tweaked year by year It reflects the Mexican spirit of colorful welcoming food that brings everyone together around the table

Commonly Asked Questions

→ What vegetables are commonly used in ensalada de pollo?

Typical choices include potatoes, carrots, peas, and sweet corn, which can be used fresh or frozen for convenience.

→ How should you serve this dish?

It’s traditionally served chilled with crackers, tortilla chips, or over crispy tostadas for added crunch.

→ Can leftover salad be stored and for how long?

Keep leftovers in an airtight container in the refrigerator for up to five days. It can also be frozen for longer storage.

→ Is it possible to make this dish ahead?

Yes, it’s ideal for making in advance. Prepare the salad up to three days before serving for busy schedules.

→ Are there substitutions for chicken or veggies?

Shredded turkey is a perfect swap for chicken, and both canned and frozen vegetables work well in this salad.

→ How can you reduce the spiciness?

Omit or halve the pickled jalapeños if you prefer milder flavors while still enjoying the salad’s creaminess.