5.0 from 5 votes

Easy Ensalada de Pollo

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Ensalada de pollo ready to eat or use for meal prep

Why we love this salad! 

Ingredients for chicken salad 

Easy chicken salad main ingredients
A rotisserie Chicken can be shredded for a fast and easy chicken salad

The BEST chicken salad dressing 

easy Ensalada de pollo dressing main ingredients

How to make chicken salad from scratch

Chicken salad main ingredients
easy chicken salad dressing main ingredients
Ready to eat chicken salad
Chicken salad on a tostada

How to serve this chicken salad

1. On tostadas 
2. Sandwich style: your preferred bread or croissant 
3. With saltine crackers or Saladitas (Mexican cracker) 
4. In a wrap 
5. On a bed of lettuce

When serving your delicious chicken salad on a tostada, take it to the next level by pairing it with tangy pickled jalapeños and topping it off with your favorite hot sauce. The spicy kick from the jalapeños complement the creamy chicken salad, creating a delightful flavor combination that will leave you craving more. 

Plus, the crunchy texture of the tostadas provides a satisfying base for the soft chicken salad, making for a delightful contrast of textures in each bite. 

Chicken salad substitutions 

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Make-ahead, Meal-prep 

Creamy ensalada de pollo

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Easy Ensalada de Pollo

Recipe by Villa Cocina
5.0 from 5 votes
Course: Main, SaladsCuisine: MexicanDifficulty: Easy


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Cooking time


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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.


  • 4 cups 4 rotisserie chicken, shredded

  • 2 ea 2 gold potatoes, medium diced

  • 4 ea 4 carrots, medium diced

  • 8 oz 8 green peas, thawed 

  • 8 oz 8 corn, thawed 

  • 1/2 ea 1/2 red onion, diced

  • 1/4 head 1/4 cabbage, finely shredded 

  • 1/2 ea 1/2 bunch cilantro, chopped 

  • Dressing
  • 3/4 cup 3/4 mayonnaise

  • 3/4 cup 3/4 Mexican crema

  • 2 TBSP 2 dijon mustard

  • 1 ea 1 lime zest

  • 2 TBSP 2 lime juice

  • 1 tsp 1 kosher salt

  • To taste To ground black pepper

  • 1/2 cup 1/2 cotija cheese, crumbled


  • 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. 

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