Easy Ensalada de Pollo
Ensalada de pollo is a colorful and delicious Mexican-style chicken salad accompanied by an array of veggies and a harmonious lime dressing.
This easy-to-make dish is perfect for any occasion, whether it’s a main course, outdoor adventure, or meal prep.
With Ensalada de Pollo, you’ll learn a new Spanish term while exploring the rich flavors of Mexican cuisine. Best of all, it’s a fun, elevated take on classic chicken salad that’s sure to impress!
Ingredients
- Shredded cooked chicken – You can either use a whole rotisserie chicken for convenience, or cook your own in boiling water with aromatics.
- Gold potatoes – Naturally sweet and buttery.
- Carrots – Sweet, crunchy, and add a pop of color to the dish.
- Green peas – Adds sweetness, creamy texture, and color.
- Corn – Adds a naturally sweet, slightly nutty flavor.
- Red onion – Sweeter and milder than yellow or white onions, adding gentle flavor to the dish.
- Cabbage – Offers the perfect crunch, and mild flavors.
- Cilantro – Adds bright, citrusy, and fresh flavors.
Dressing Ingredients
- Mayonnaise – Binds, adds creaminess, flavor, and moisture.
- Mexican crema – Complements mayonnaise with its mild sweetness, creaminess and authenticity to Mexican flavors.
- Dijon mustard – Adds tanginess and a fresh spicy kick.
- Lime zest and juice – Adds brightness, acidity, opens up flavors, and is aromatic.
- Cotija cheese – Made from cow’s milk, with a salty flavor and crumbly in texture, originating from Cotija, Michoacán, Mexico
How to make chicken salad from scratch
Cook the carrots in simmering salted water for 3 minutes, then add the potatoes and cook both until tender but not mushy, 8-10 minutes. Drain and rinse under cold water to stop the cooking process and cool down.
In a large bowl, combine the chicken, potatoes, carrots, peas, corn, onion, cabbage, and cilantro.
In a separate medium bowl, whisk together the dressing ingredients (mayo, cream, mustard, zest, lime juice, salt and pepper) until well combined. Then, add crumbled cheese and dressing to the large bowl and toss to coat. Season with additional salt if needed.
Chill the salad in the refrigerator for 30 minutes to allow the flavors to meld together.
Serve the chicken salad on a tostada, accompanied by pickled jalapeños, and topped with your favorite hot sauce. Alternatively, serve as a sandwich on white bread or croissant.
Substitutions
- Potatoes – Gold potatoes are my top choice, but russet and red potatoes are close seconds.
- Veggies – Experiment with different veggies like celery, bell peppers, cucumber, tomatoes, and avocados to add texture and color.
- Red onion – White onion is a great substitute, and more authentic to Mexican cuisine than yellow onion.
- Cabbage – Either iceberg or romaine lettuce can be used as alternatives.
- Mexican crema – Sour cream can be used, but it’s tangier, so reduce the amount of lime juice.
- Dijon mustard – Yellow mustard is a suitable substitute.
- Cotija cheese – If unavailable, use Queso Fresco.
Recipe Video Tutorial
Below is my easy to follow video tutorial on how to make this Ensalada de Pollo.
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Store
Transfer the chicken salad to an airtight container, then store it in the refrigerator for 3-4 days depending on how fresh the cooked chicken is. According to the USDA, cooked chicken can be safely stored in the refrigerator for 3-4 days.
Explore more recipes:
- Pork loin tostadas
- Chile relleno casserole
- Enchiladas
- Sheet pan fajitas
- Beef taquitos dorados
- Bistec Ranchero
Easy Ensalada de Pollo
Ingredients
- 4 cups rotisserie chicken, shredded
- 2 gold potatoes, medium diced
- 4 carrots, medium diced
- 8 oz green peas, thawed
- 8 oz corn, thawed
- 1/2 red onion, diced
- 1/4 head cabbage, finely shredded
- 1/2 bunch cilantro, chopped
Dressing
- 3/4 cup mayonnaise
- 3/4 cup Mexican crema
- 2 tbsp dijon mustard
- 1 lime zest
- 2 tbsp lime juice
- 1 tsp kosher salt
- To taste ground black pepper
- 1/2 cup cotija cheese, crumbled
Instructions
- Cook the carrots in simmering salted water for 3 minutes, then add the potatoes and cook both until tender but not mushy, 8-10 minutes. Drain and rinse under cold water to stop the cooking process and cool down.
- In a large bowl, combine the chicken, potatoes, carrots, peas, corn, onion, cabbage, and cilantro.
- In a separate medium bowl, whisk together the dressing ingredients (mayo, cream, mustard, zest, lime juice, salt and pepper) until well combined. Add crumbled cheese and dressing to the large bowl and toss to coat. Season with additional salt if needed.
- Chill the salad in the refrigerator for 30 minutes to allow the flavors to meld together.
- Serve the chicken salad on a tostada, accompanied by pickled jalapeños and topped with your favorite hot sauce. Alternatively, serve as a sandwich on white bread or croissant.
Did you make this recipe?
Show some love! Tag @villacocinaofficial on Instagram and drop a 5-star review. Your support means everything—thanks!
Trish Miller
The chicken salad looks great. Gonna try this indeed. Trish Miller
Villa Cocina
Great! go for it, you will love it.
Jules
Tasty and easy! Totally takong this on my next trip to the beach!
Villa Cocina
Great! enjoy!