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A serving platter with Mexican Chicken Salad

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!
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Calories 364kcal
Author Ana Frias


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