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.
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.