Ensalada De Pollo is a light and fresh comfort food classic. Made with a few simple ingredients such as cubed chicken, mayonnaise, potatoes and celery, and a creamy dressing with just the right kick. It’s the perfect combination of creamy and crispy.
2 medium potatoes or 4 small onespeeled and chopped
4cups cubed chicken breast from a rotisserie chicken (2 breast from a large chicken (530 grams)
2celery sticksfinely chopped
12oz bag of frozen peas & carrots defrosted
4Tbsppickled jalapeñosor more to taste
For the dressing
¾cuplight mayonnaise
¾cupMexican crema or non-fat plain Greek yogurt
2Tbspmustard
2Tbsppickled jalapeño juice or more to taste
1tspKosher salt
1tspblack 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.