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A serving platter with Mexican Chicken Salad
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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

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

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