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Ensalada de Pollo (Mexican Chicken Salad) Recipe

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4 from 35 reviews

Ensalada de Pollo is a vibrant Mexican chicken salad featuring tender shredded chicken, tender gold potatoes, and mixed vegetables tossed in a creamy, tangy dressing made from mayo, light sour cream, lime juice, and jalapeno brine. Served chilled, this salad is perfect atop tostadas, chips, or as a sandwich filling, delivering a refreshing and satisfying meal inspired by authentic Mexican flavors.

  • Total Time: 1 hour 25 minutes
  • Yield: 6 servings

Ingredients

Dressing

  • ¾ cup mayo
  • ¼ cup light sour cream
  • 1 tablespoon lime juice
  • 1 tablespoon jalapeno brine (juice from pickled jalapeños)
  • 2 teaspoons kosher salt

Salad

  • 2 cups gold potatoes, peeled and diced
  • 16 oz frozen mixed vegetables (carrots, peas, corn), thawed
  • 4 cups cooked and shredded chicken
  • 2 green onions, thinly sliced
  • 1 tablespoon cilantro, finely chopped

To Serve

  • Tostadas, bread, or chips

Instructions

  1. Cook Potatoes: In a medium pot, add the peeled and diced gold potatoes. Fill with water until the potatoes are fully covered. Place the pot over high heat and bring the water to a boil. Once boiling, reduce the heat to simmer and cook for 8 minutes or until the potatoes are fork tender. Drain the water and transfer the cooked potatoes to a large mixing bowl.
  2. Prepare Dressing: In a small bowl, whisk together the mayonnaise, light sour cream, lime juice, jalapeno brine, and kosher salt until smooth and well combined. Set this dressing mixture aside.
  3. Assemble Salad: To the large bowl with cooked potatoes, add the thawed mixed vegetables, shredded chicken, thinly sliced green onions, and finely chopped cilantro. Pour the prepared dressing over the mixture.
  4. Mix and Chill: Gently mix all ingredients until the dressing evenly coats the salad components. Cover the bowl and refrigerate for about 1 hour or until chilled.
  5. Serve: Serve the chilled Ensalada de Pollo on tostadas, with chips, or inside bread as a sandwich for a flavorful, refreshing meal.
  6. Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Avoid consuming the salad if it has been left at room temperature for over 2 hours, or only 1 hour during hot weather.

Notes

  • Do not consume if the salad has been left out at room temperature for more than 2 hours; reduce to 1 hour on hot days.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://flavorhug.com/ensalada-de-pollo-mexican-chicken-salad-recipe/