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. So good and perfect for warm days!
Servings 6 servings
Calories 364 kcal
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
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. Serving: 2 cups | Calories: 364 kcal | Carbohydrates: 57 g | Protein: 15 g | Fat: 9 g | Saturated Fat: 1 g | Cholesterol: 11 mg | Sodium: 441 mg | Fiber: 4 g | Sugar: 3 g