This Mexican chicken salad is a delicious twist on the classic chicken salad. It merges all of the best flavors from Authentic Mexican food with the staple elements you'd find in a chicken salad recipe. I love serving it on tostadas, in tortilla shells, or I'll use it to make sandwiches. My ensalada de pollo is so versatile!
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An Easy Ensalada de Pollo Recipe
Chicken salad isn't an authentic Mexican dish, but this ensalada de pollo is filled with authentic Mexican flavors! I love chicken salad and Mexican food, so putting the two together was kind of a no brainer.
The combination of the zesty jalapenos, fresh veggies, tender chicken, and my creamy homemade dressing makes it stand out from any other chicken salad I’ve tried. It tastes so fresh, and I love how healthy it is too.
Also, this recipe is super customizable, so you can make it your own! You can switch up the vegetables, add more spice, or even lighten it up with less mayo. There are no wrong answers with this recipe!
Ingredients
This Mexican chicken salad is made with all fresh, wholesome ingredients. Here’s what you’ll need:
- 2 chicken breasts
- 1 medium onion
- 2 garlic cloves
- 2 medium potatoes
- 2 carrots
- ¾ cup canned peas or frozen peas
- ½ can corn
- ¼ cup pickled jalapenos
- 3 tablespoon jalapeno pickle brine
- 1 tablespoon lemon juice
- ½ cup sour cream
- ½ cup mayonnaise
- ½ teaspoon garlic powder
- Salt and pepper to taste
How to Make Mexican Chicken Salad
Step 1: Cook the Chicken
First, place the chicken breasts in a pot and cover with water. Add half the onion, garlic cloves, salt, and pepper. Bring to a boil, then simmer for 20 minutes. Remove the chicken and let it cool.
If you want to save some time, you can make my Qdoba chicken the day before and use that instead!
Step 2: Cook the Vegetables
Once the chicken is cooked, peel and dice the potatoes and carrots into small cubes. Simmer them in water for 10-15 minutes until fork-tender. Then drain and run them under cold water to cool. Chill the veggies in the fridge while prepping the rest of the salad.
Step 3: Prepare the Salad Ingredients
Shred the remaining half onion, chop the pickled jalapenos, and rinse the corn and peas. Then transfer these veggies to a large bowl.
Step 4: Combine the Salad
Once the chicken is cool, shred it and add it to the bowl with the veggies. Toss the chicken and veggies with the pickled jalapeno brine, sour cream, mayonnaise, lemon juice, garlic powder, salt, and pepper. Mix well to coat all of the ingredients in the dressing.
Step 5: Chill and Serve
Serve immediately for a fresh, crunchy salad, or refrigerate it for up to 2 days. The flavors will meld together when it chills in the fridge, making it an excellent meal-prep for the week or make-ahead recipe if you have a busy day.
Expert Tips
- Make sure the chicken and vegetables are completely cool before mixing everything. This helps keep the salad crisp and fresh. Chicken salad always tastes better cold!
- Use a rotisserie chicken or any leftover chicken you have in the fridge to save prep time.
- Adjust the number of pickled jalapenos based on your heat tolerance. If you want to increase the spice, you can even use fresh jalapenos for extra spice!
- This salad is perfect for meal prep. It stays good in the fridge for up to two days, and the flavors only get better over time.
Mexican Chicken Salad Recipe FAQS
Can I make Mexican chicken salad ahead of time?
Yes! Mexican chicken salad actually tastes better after sitting in the fridge for a few hours or even overnight. The flavors have time to develop more, making it a great make-ahead dish. Just be sure to store it in an airtight container.
Can I use rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken can save you time and effort. Just shred the cooked chicken and follow the rest of the recipe as written. I like to buy the chicken the day before so it can chill in the fridge overnight, then it's ready to add right into the Mexican chicken salad bowl.
Can I make this salad without mayonnaise?
Yes, if you’re not a fan of mayo, you can swap it out for more sour cream or even Greek yogurt. This will give you a lighter, tangier version that’s still creamy and delicious.
Mexican Chicken Recipes To Make Next
Mexican Chicken Salad (Ensalada De Pollo)
This Mexican chicken salad is a delicious twist on the classic chicken salad. It merges all of the best flavors from Authentic Mexican food with the staple elements you'd find in a chicken salad recipe. I love serving it on tostadas, in tortilla shells, or I'll use it to make sandwiches. My ensalada de pollo is so versatile!
Ingredients
- 2 chicken breasts, skinless boneless
- 1 medium onion
- 2 garlic cloves
- 2 medium potatoes
- 2 carrots
- ¾ cup canned peas, or frozen
- ½ can corn
- ¼ cup pickled jalapenos, chopped
- 3 tablespoon jalapeno pickle brine
- 1 tablespoon lemon juice
- ½ cup sour cream
- ½ cup mayonnaise
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
1. Place the chicken breasts in a pot and cover with water. Add half the onion, garlic cloves, salt, and pepper. Bring to a boil over medium-high heat. Drop the heat to medium-low and simmer for 20 minutes until cooked through. Transfer the chicken to a plate and allow to cool completely.
2. In the meantime, peel the potatoes and carrots then cut them into ½ inch cubes. Place them in another pot and cover with water. Simmer for 10-15 minutes until fork tender. Drain and run under cold water for a few minutes until cool. Transfer to a bowl and place in the fridge to cool while you prepare the remaining ingredients.
3. Shred the lettuce, chop the remaining ½ onion, and finely chop the pickled jalapenos. Transfer them to a large bowl. Drain and rinse the corn and peas and transfer them to the bowl.
4. Once the chicken has cooled, shred it and add it to the bowl along with the potatoes and carrots. Add the pickled jalapeno brine, sour cream, mayonnaise, lemon juice, garlic powder, salt and pepper. Toss and adjust seasoning to taste.
5. Serve immediately or place in the fridge for up to 2 days.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 499Total Fat: 29gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 80mgSodium: 676mgCarbohydrates: 36gFiber: 6gSugar: 8gProtein: 25g
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