Name: Ensalada De Pollo Mexicana (Chicken Salad)
Prep time: 15 min
Total time: 15 min
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); 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

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An authentic Ensalada De Pollo (Mexican Chicken Salad) recipe that is so easy to prepare and delicious! It's loaded with veggies and a creamy dressing with just the right kick.

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.

A white serving platter with mexican chicken salad — Quick and easy Mexican Chicken Salad

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!

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!

The Ingredients

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

4 cups cubed chicken breast from a rotisserie chicken (or home cooked if you prefer)
2 medium potatoes or 4 small ones peeled and chopped
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
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

A small saucepan with cubed potatoes covered in water

We'll start by cooking the 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.

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

A glass bowl with mayo mixture showing black pepper and salt

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.

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

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

Taste for salt & pepper and add more if needed.
Serve at room temperature or cold. Store in refrigerator, covered for up to 3 days.

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

How to serve Ensalada De Atun

You can serve it with saltines (the preferred way in Mexico), as a sandwich or on tostadas.

This absolute BEST Creamy Mexican Chicken Salad loaded with veggies and tossed in a tangy mayo dressing. This is the perfect chicken salad for parties and potlucks! It feeds a crowd!

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

Ensalada De Pollo Mexicana (Chicken Salad)

Course: Main Dish

Cuisine: Mexican

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: servings

Calories: 364kcal

Author: Ana Frias

An authentic Ensalada De Pollo (Mexican Chicken Salad) recipe that is so easy to prepare and delicious! It's loaded with veggies and a creamy dressing with just the right kick. So good and perfect for warm days!

Print Recipe

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.

Nutrition

This recipe was originally published in November 2019. Post has been updated to be show step by step instructions and to be more helpful.