Ensalada de Pollo (Creamy Mexican Chicken Salad)
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Updated May 28, 2025, Published Jul 20, 2023
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If you’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 — loaded with tender poached chicken, colorful veggies, and a slightly spicy jalapeño Greek yogurt crema. ¡Delicioso!
Table of Contents
- What is Ensalada de Pollo?
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- Optional Variations
- How to Make Ensalada de Pollo
- Serving & Topping Suggestions
- Ensalada de Pollo Expert Tips & Tricks
- Storage Instructions
- Frequently Asked Questions
- More Recipes
- Ensalada de Pollo (Mexican Chicken Salad) Recipe
What is Ensalada de Pollo?
Ensalada de Pollo Mexicana translates to “Mexican chicken salad,” 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 jalapeños.
Think of it as the Latin cousin to classic American deli chicken salad — but brighter, bolder, and full of texture.
Why You’ll Love This Recipe
- Quick & Easy – If your chicken is already cooked, this comes together in just 10 minutes.
- Fewer than 10 ingredients – And most are pantry staples or have easy substitutions.
- Versatile – Use as a filling for sandwiches, pile it onto tostadas, or serve with crackers.
- Make-Ahead Friendly – It gets even better after chilling in the fridge.
- High Protein – A balanced, satisfying lunch or light dinner that’s naturally rich in protein — and you can boost it even more by swapping the crema and mayo for all Greek yogurt.
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.
- Crema Mexicana – 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 – Just a bit adds richness. Any brand works.
- Lime Juice – Fresh-squeezed is best.
- Pickled Jalapeño Brine – Adds heat and tang. Optional, but highly recommended!
- Cooked Shredded Chicken – Use poached or rotisserie chicken.
- Peas – Frozen, fresh, or canned all work.
- Carrots – Cooked and chopped. Use canned or steam-in-bag for ease.
- Iceberg Lettuce – Or sub with romaine or shredded cabbage.
- Green Onion – Use both white and green parts. Sub with red onion or shallots.
- Kosher Salt – 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 jalapeños for texture and heat.
How to Make Ensalada de Pollo
Step 1: Make the dressing. In a bowl, whisk together crema, mayo, lime juice, jalapeño 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.
Step 3: Adjust seasoning. Add more salt, pepper, or brine to taste.
Step 4: Chill. Refrigerate for 1–2 hours, or until well chilled.
Step 5: Serve. Enjoy on tostada shells, with tortilla chips, crackers, or as a sandwich filling.
Serving & Topping Suggestions
- Tostadas de Ensalada de Pollo – Spoon onto tostadas for an easy lunch. Pair with a cold Agua de Pepino or a Summer Tajín Fruit Platter.
- Mexican Chicken Salad Sandwich – Serve on crusty bolillo rolls with a side of pickled jalapeños or escabeche.
- Kid-Friendly Lunchables – Scoop into a bento box with crackers, cheese, and fruit.
- Party Appetizer – Serve in small lettuce cups or with homemade tortilla chips.
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 — it helps the flavors meld.
- Add a dash of Tajín 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.
Frequently Asked Questions
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 jalapeño brine for extra flavor.
Ensalada de Pollo typically features shredded chicken, veggies (like peas and carrots), and a creamy dressing. Some versions include potatoes, celery, or jalapeños.
For this recipe, the flavor comes from lime juice, salt, and the brine from pickled jalapeños. Other common seasonings include cumin, garlic, or Mexican oregano — though not used here.
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!
Ensalada de Pollo (Mexican Chicken Salad)
Ingredients
- 1/2 cup crema Mexicana or sour cream
- 1 tablespoon mayonaise
- 1 lime, juiced
- 1 tablespoon brine from pickled jalapeños, (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 jalapeño brine, and salt. Stir to combine.
- In a large bowl, add the shredded chicken, cooked vegetables, green onions, and creamy dressing. Toss together to combine.
- Taste and season with more salt to your liking.
- Refrigerate for 1-2 hours, or until chilled. Serve on tostada shells, with tortilla chips, with saltine crackers, 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: Jenna Sparks
This is really good! I served this on tosadas. It was quick and simple.
This is the best recipe I have found so far! Im definitely adding potatoes to mine
Love the simplicity of it and the taste! Everyone wants some when I take it to work
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. .
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. 🙂