Ensalada de Pollo (Creamy Mexican Chicken Salad)

5 (5 ratings)

5

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If youโ€™re looking to give your lunch a serious upgrade, look no further than this creamy, zesty Mexican Chicken Salad, also known as Ensalada de Pollo. This versatile, protein-packed dish makes a perfect tostada topping or sandwich filling โ€” loaded with tender poached chicken, colorful veggies, and a slightly spicy jalapeรฑo Greek yogurt crema. ยกDelicioso!

Close-up of ensalada de pollo on a tostada shell topped with shredded lettuce and a jalapeรฑo.

What is Ensalada de Pollo?

Ensalada de Pollo Mexicana translates to โ€œMexican chicken salad,โ€ and this comforting classic is just as satisfying as it sounds. Juicy shredded chicken is mixed with starchy peas, sweet carrots, crunchy lettuce, and a creamy dressing with a briny, spicy twist from pickled jalapeรฑos.

Think of it as the Latin cousin to classic American deli chicken salad โ€” but brighter, bolder, and full of texture.

Yvette Marquez muy bueno Mexican food blogger in an orange dress holding a molcajete.

Why Youโ€™ll Love This Recipe

  • Quick & Easy โ€“ If your chicken is already cooked, this comes together in just 10 minutes.
  • Fewer than 10 ingredients โ€“ And most are pantry staples or have easy substitutions.
  • Versatile โ€“ Use as a filling for sandwiches, pile it onto tostadas, or serve with crackers.
  • Make-Ahead Friendly โ€“ It gets even better after chilling in the fridge.
  • High Protein โ€“ A balanced, satisfying lunch or light dinner thatโ€™s naturally rich in protein โ€” and you can boost it even more by swapping the crema and mayo for all Greek yogurt.
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Ingredients & Substitutions

Despite its bold flavor, this Ensalada de Pollo recipe calls for just a few ingredients. The complete list of ingredients, measurements, and instructions can be found in the printable recipe card below.

Overhead view of ingredients for Ensalada de Pollo, including cooked chicken, peas, carrots, crema, mayo, lime, and jalapeรฑo brine, all measured in small bowls on a white surface.
  • Crema Mexicana โ€“ This tangy Mexican cream is the most traditional option, but you can use sour cream or plain Greek yogurt instead. Using all Greek yogurt (and skipping mayo) makes this a lighter, high-protein chicken salad without sacrificing flavor.
  • Mayonnaise โ€“ Just a bit adds richness. Any brand works.
  • Lime Juice โ€“ Fresh-squeezed is best.
  • Pickled Jalapeรฑo Brine โ€“ Adds heat and tang. Optional, but highly recommended!
  • Cooked Shredded Chicken โ€“ Use poached or rotisserie chicken.
  • Peas โ€“ Frozen, fresh, or canned all work.
  • Carrots โ€“ Cooked and chopped. Use canned or steam-in-bag for ease.
  • Iceberg Lettuce โ€“ Or sub with romaine or shredded cabbage.
  • Green Onion โ€“ Use both white and green parts. Sub with red onion or shallots.
  • Kosher Salt โ€“ To taste.

Optional Variations

This recipe has not been tested with all of these substitutions or variations. If you replace or add any ingredients, please let me know how it turned out in the comments below!

  • Add 2 cups of diced cooked potatoes for extra heartiness.
  • Use grilled chicken instead of poached for smoky flavor.
  • Mix in chopped celery, corn, or jalapeรฑos for texture and heat.

How to Make Ensalada de Pollo

Step 1: Make the dressing. In a bowl, whisk together crema, mayo, lime juice, jalapeรฑo brine, and salt.

Step 2: Combine. In a large bowl, toss the shredded chicken, cooked vegetables, lettuce, and green onions. Pour in the dressing and mix well.

process shot โ€”ย all veggies and chicken for Mexican ensalada de pollo added to a bowl.

Step 3: Adjust seasoning. Add more salt, pepper, or brine to taste.

Step 4: Chill. Refrigerate for 1โ€“2 hours, or until well chilled.

Overhead shot of creamy Mexican chicken salad (ensalada de pollo) in a Mexican serving bowl with lettuce and vegetables.

Step 5: Serve. Enjoy on tostada shells, with tortilla chips, crackers, or as a sandwich filling.

Serving & Topping Suggestions

Ensalada de Pollo Expert Tips & Tricks

  • Use rotisserie chicken for a shortcut.
  • A 16-ounce bag of frozen mixed veggies or 2 cans can stand in for peas and carrots.
  • Let the salad chill before serving โ€” it helps the flavors meld.
  • Add a dash of Tajรญn for extra tang and spice.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 4 days. Stir before serving again.

Overhead view of creamy Mexican chicken salad tostadas on a decorative blue and white plate, with escabeche and extra salad in a bowl nearby.

Frequently Asked Questions

What goes in a Mexican salad?

Mexican salads often include a mix of vegetables, proteins like chicken or tuna, and creamy dressings made with mayo or crema. This version includes peas, carrots, lettuce, and pickled jalapeรฑo brine for extra flavor.

What is in Ensalada de Pollo?

Ensalada de Pollo typically features shredded chicken, veggies (like peas and carrots), and a creamy dressing. Some versions include potatoes, celery, or jalapeรฑos.

What seasonings are used in Mexican chicken?

For this recipe, the flavor comes from lime juice, salt, and the brine from pickled jalapeรฑos. Other common seasonings include cumin, garlic, or Mexican oregano โ€” though not used here.

What are the main ingredients for chicken salad?

Chicken, mayonnaise, and vegetables are the core ingredients. This easy chicken salad recipe uses Greek yogurt and crema for a tangy twist.

More Recipes

If you tried this Ensalada de Pollo or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!

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Mexican chicken salad (ensalada de pollo) on a tostada shell.
5 (5 ratings)

Ensalada de Pollo (Mexican Chicken Salad)

Total Time: 10 minutes
Yield: 6
Prep: 10 minutes
Give your lunch a bold upgrade with this creamy, zesty Ensalada de Pollo! This Mexican chicken salad is packed with tender shredded chicken, colorful veggies, and a slightly spicy jalapeรฑo Greek yogurt crema โ€” perfect for tostadas, sandwiches, or eating by the spoonful.
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Ingredients 

  • 1/2 cup crema Mexicana or sour cream
  • 1 tablespoon mayonaise
  • 1 lime, juiced
  • 1 tablespoon brine from pickled jalapeรฑos, (optional)
  • 3/4 teaspoon kosher salt, plus more to taste
  • 3 cups cooked shredded chicken
  • 1 cup peas, (canned or frozen)
  • 1/2 cup carrots, cooked and chopped (canned or frozen)
  • 1 1/2 cups iceberg lettuce, shredded
  • 1/4 cup green onion, chopped

Instructions 

  • In a small bowl, add the crema, mayonnaise, lime juice, pickled jalapeรฑo brine, and salt. Stir to combine.
  • In a large bowl, add the shredded chicken, cooked vegetables, green onions, and creamy dressing. Toss togetherย to combine.
  • Taste and season with more salt to your liking.
  • Refrigerate for 1-2 hours, or until chilled. Serve on tostada shells,ย with tortilla chips,ย with saltine crackers,ย or in a sandwich.

Notes

  • A 16-ounce bag of frozen mixed vegetables can be used instead of peas and carrots for convenience.
  • Use plain Greek yogurt instead of crema or sour cream for a lighter, high-protein twist.
  • Short on time? A store-bought rotisserie chicken works beautifully.
  • Store leftovers in an airtight container in the fridge for up to 4 days. Stir well before serving again.

Nutrition

Calories: 202kcal | Carbohydrates: 7g | Protein: 20g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 448mg | Potassium: 326mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2254IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Photography: Jenna Sparks

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5 Comments

  1. Lucia Bocanegra-Claxton says:

    This is really good! I served this on tosadas. It was quick and simple.

  2. Thalia says:

    This is the best recipe I have found so far! Im definitely adding potatoes to mine

  3. Nydia Z says:

    Love the simplicity of it and the taste! Everyone wants some when I take it to work

  4. vangiesoza says:

    Love it, made it with chopped cabbage, I love the crunchyness. It came out so delicious, had it with crackers, just right cool salad for these hot days.
    And so easy to make. .

  5. Angie Ornelas says:

    I made this yesterday with some leftover rotisserie chicken. The peas and carrots are certainly something I would not normally think of when it comes to chicken salad, but it turned out great! I was suprised though that not much lime flavor came through. Side note: My husband told me that his late mother used to make a similar recipe but with Veg All. ๐Ÿ™‚