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 364kcal
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