Ensalada De Pollo Mexicana (Chicken Salad)

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

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. 
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
A serving platter with Mexican Chicken Salad

Ensalada De Pollo Mexicana (Chicken Salad)

Servings 6 servings
Ana Frias
5 from 7 votes
Prep Time 15 mins
Total Time 15 mins
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!
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. 

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your notes.

NUTRITION

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

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!