Mexican Chicken Salad

🥗🌮 Ensalada de Pollo

Mexican Chicken Salad (Ensalada de Pollo) is creamy, fresh, and slightly tangy. It’s commonly served on tostadas, in sandwiches, or as a chilled side dish at gatherings.

🛒 Ingredients

• 2–3 cups cooked shredded chicken (rotisserie works great)

• 1 cup cooked diced potatoes

• ½ cup diced carrots (cooked)

• ½ cup peas (cooked)

• ¼ cup finely chopped celery

• ¼ cup finely chopped white onion

• ¾–1 cup mayonnaise

• 1–2 tbsp Mexican crema or sour cream (optional)

• 1–2 tbsp lime juice

• Salt and black pepper to taste

• Optional: chopped cilantro or pickled jalapeños

👩‍🍳 Instructions

1️⃣ Prepare vegetables
Cook potatoes and carrots until tender but firm. Let cool completely.

2️⃣ Mix base
In a large bowl, combine shredded chicken, potatoes, carrots, peas, celery, and onion.

3️⃣ Add dressing
Stir in mayonnaise, crema (if using), and lime juice. Mix until creamy but not overly wet.

4️⃣ Season
Add salt and pepper to taste. Fold in cilantro or jalapeños if desired.

5️⃣ Chill
Refrigerate at least 1 hour before serving for best flavor.

🍽️ How It’s Traditionally Served

• Spread on crispy tostadas

• Inside bolillo rolls (Mexican sandwiches)

• With saltine crackers

• As a side at parties and holidays

🌶️ Variations

• Add diced apple or pineapple for a sweet twist

• Mix in corn for extra texture

• Use Greek yogurt for a lighter version

• Add avocado just before serving

Creamy, refreshing, and satisfying — it’s a true crowd-pleaser.

If you’d like, I can also share a spicy chipotle version or a lighter, high-protein version.