Ensalada De Pollo is a light and fresh comfort food classic. Made with a few simple ingredients such as cubed chicken, mayonnaise, potatoes and celery, and a creamy dressing with just the right kick. It’s the perfect combination of creamy and crispy.

A white serving platter with ensalada de pollo
Quick and easy Mexican Chicken Salad

Mexican Chicken Salad

It’s the perfect salad when you are asked to bring a dish to a party or just want a quick and easy meal. It goes great with Agua De Piña or Cucumber Agua Fresca.

Recipes like this are perfect for spring and summer when you don’t want to spend much time in the kitchen. You can make it for a picnic, a potluck, or for lunch at home when you feel like eating something fresh & easy. 

The difference between the American Chicken Salad vs. this one is that in Mexico we add a few more veggies and how the dressing is made. It’s similar to Ensalada De Atun and equally delicious!

Let me show you how to make it. Everything comes together in less than 25 minutes!

Why you’ll love this recipe

  • So healthy – It’s packed with protein and good for you veggies.
  • So flavorful! – It’s the perfect combination of creamy and crispy.
  • Perfect for meal prep – It lasts in the refrigerator and there are many different ways to serve it!
A small white bowl with a serving of Ensalada De Pollo and saltines on the side
This creamy Ensalada De Pollo is a crowd pleaser!

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Ingredients & Substitutes

Making this Ensalada is fast and easy-peasy! Using rotisserie chicken helps speed up the process since there’s no cooking time involved.

  • Cubed chicken breast: Cook your own chicken breast or for a quick salad just buy a rotisserie chicken to save time!
  • Potatoes: they can be russet potatoes or your preferred kind.
  • Celery
  • Frozen peas & carrots or mixed vegetables
  • Pickled jalapeños 
  • Shredded lettuce (optional)

For the dressing

  • Light mayonnaise
  • Mexican crema, non-fat plain Greek yogurt or sour cream
  • Mustard
  • Pickled jalapeño juice
  • Lime juice (optional)
  • Salt & Pepper
Ingredients: a plate with cubed chicken, mayo, crema, 4 whole potatoes, chopped celery & jalapenos
Ingredientes Ensalada De Pollo

How to make Ensalada De Pollo

This is a visual overview of the steps to make this recipe. Get a detailed list of ingredients & instructions in the recipe card below.

A small saucepan with cubed potatoes covered in water
  • Start by cooking the cubed potatoes in a small saucepan. Bring to a boil and cook for about 8 to 10 minutes or until soft. Be careful not to overcook them.
  • Drain and set aside to cool.
A glass bowl with mayo mixture showing black pepper and salt

In a large bowl add the mayo, Mexican crema (or Greek yogurt), mustard, pickled jalapeño juice, and salt & pepper.

A glass bowl with mayo mixture showing black pepper and salt

Mix all ingredients until combined well.

A bowl with cubed chicken, carrots & peas, and celery

Add the chicken, celery, peas & carrots plus the chopped jalapeños. Mix to incorporate all ingredients with the Mayo dressing.

A bowl with chicken salad and boiled potatoes on the side in a colander

Add the potatoes and mix gently until well combined.
Taste for salt & pepper and add more if needed.

A serving platter with Mexican Chicken Salad
Easy Receta De Ensalada De Pollo

Serving Suggestions

There are so many different ways to serve chicken salad, and they all happen to be super delicious!

  • With Saltines. Scoop up the salad with saltines or crackers. By the way, this is the preferred way in Mexico.
  • Make a sandwich or use a pita bread. Make a sandwich or stuff your salad into half of a pita bread. Add lettuce and tomato, if you’d like.
  • Lettuce cups. Spoon the salad into romaine or butter lettuce leaves.
  • Wrap. Spread a tortilla with chicken salad and any other add-ins you like and roll up tightly. Cut in half and serve.
  • Avocado. Stuff it into avocado halves for a low-carb option.
  • Tostadas. Top a tostada with the salad and avocado for extra creaminess.


How to Store

Fridge: Chicken salad tastes the best when it’s eaten fresh, but it can be stored in an airtight container for 3-4 days. Because this has chicken and mayonnaise in it, don’t leave it sitting on the countertop for too long in room temperature.

A saltine cracker topped with Ensalada De Pollo
Chicken Salad Mexican Recipe served on crackers

If you enjoyed this recipe I’d love it if you take 5 seconds to rate and review it below on the blog. It’s also super helpful to me and other readers if you share any changes you made to the recipe. Gracias!!!!

Print Recipe:

A serving platter with Mexican Chicken Salad

Ensalada De Pollo Recipe

Servings 6 servings
Ana Frias
5 from 9 votes
Prep Time 15 mins
Total Time 15 mins
Ensalada De Pollo is a light and fresh comfort food classic. Made with a few simple ingredients such as cubed chicken, mayonnaise, potatoes and celery, and a creamy dressing with just the right kick. It’s the perfect combination of creamy and crispy.
6 servings

Ingredients  

  • 2 medium potatoes or 4 small ones peeled and chopped
  • 4 cups cubed chicken breast from a rotisserie chicken (2 breast from a large chicken (530 grams)
  • 2 celery sticks finely chopped
  • 12 oz bag of frozen peas & carrots defrosted
  • 4 Tbsp pickled jalapeños or more to taste
For the dressing
  • ¾ cup light mayonnaise
  • ¾ cup Mexican crema or non-fat plain Greek yogurt
  • 2 Tbsp mustard
  • 2 Tbsp pickled jalapeño juice or more to taste
  • 1 tsp Kosher salt
  • 1 tsp black ground pepper

Instructions 

  • In a small saucepan, add the cubed potatoes and cover with water. Bring to a boil and cook for about 8 to 10 minutes or until soft. Be careful not to overcook them.
  • Drain and set aside to cool.

Make the dressing

  • In a large bowl, combine the ¾ cup mayonnaise, ¾ cup Mexican crema (or Greek yogurt), 2 Tbsp mustard, 2 Tbsp pickled jalapeño juice, 1 tsp salt & 1 tsp pepper

Assemble the Ensalada

  • Add the chicken, celery, peas & carrots plus the chopped jalapeños. Mix to incorporate all ingredients with the Mayo dressing.
  • Add the potatoes and mix gently until well combined.
  • Taste for salt & pepper and add more if needed.
  • Serve at room temperature or cold. Store in refrigerator, covered for up to 3 days. 

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Nutrition

Serving: 2cups | Calories: 364kcal | Carbohydrates: 57g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 441mg | Fiber: 4g | Sugar: 3g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

A small white bowl with a serving of Ensalada De Pollo and saltines on the side

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Recipe Rating




8 Comments

  1. 5 stars
    So I’m used to the traditional “American” chicken salad so wasn’t sure about this. Very, very good. Nice change but being a traditionalist, I had it on a a nice roll with a little mayo. Perfect!

  2. 5 stars
    Yummm! So much flavor and SO easy to make! Thanks for sharing this winner … it’s gonna be hard to not eat it right out of the serving bowl with fork LOL

  3. 5 stars
    What an amazing salad it is! I made t for our lunch today, and it was yummy and delicious! I will be making it again.

  4. 5 stars
    This chicken salad is so perfect for lunch or dinner! I added mine to a sandwich and it was delicious! Thank you for this recipe!