Ensalada de Pollo (Mexican Chicken Salad)

If you’re looking to give your lunch a serious upgrade, look no further than my creamy, zesty Mexican Chicken Salad. Also known as Ensalada de Pollo, this versatile, protein-packed tostada topping-meets-sandwich filling is loaded with tender poached chicken, colorful veggies, and a slightly spicy jalapeño Greek yogurt crema. YUM! 

What is Ensalada de Pollo?

Ensalada de pollo Mexicana is Spanish for “Mexican chicken salad,” and this delectable iteration does not disappoint. It is the near-instant upgrade you’ve been craving for all your simple green salads, sandwiches, and tostadas! 

Juicy shredded chicken breast is mixed with a medley of colorful vegetables including starchy peas, sweet carrots, and crunchy iceberg lettuce before being tossed in a jalapeño pickle-tinged creamy Greek yogurt dressing. It’s full of protein and nutrients, perfect for keeping you powered up through the day.

While many Mexican families opt to add diced cooked potatoes to their ensaladas de pollo, my family never has. That’s not to say that you can’t — feel free to add whatever your heart desires! Instead, I like to add ribbons of crisp, refreshing iceberg lettuce to keep things light and lovely.

Why You’ll Love This Mexican Chicken Salad Recipe

Chicken salad is one of those ubiquitous meals that seem to transcend all culinary backgrounds. From curried chicken salad with grapes and apples to tangy rice wine vinegar and sesame-laced chicken salad with cabbage and dry ramen noodles, there are tons of ways to make this lunchtime staple.

If you like the idea of adding bright colors and a zesty, slightly spicy dressing to deli-style chicken salad, this ensalada de pollo is right up your alley. It has the same creamy consistency as the American chicken salad you’d find at any diner, but is punched up with plenty of veggies and a drizzle of brine from fiery pickled jalapeños to bring that Latin twist. Its just the thing to make your tastebuds want to dance! 💃

Aside from being downright delectable, this Mexican ensalada de pollo recipe is also:

• Quick & Easy – If your chicken is already cooked and shredded, it’ll take just 10 minutes or less to assemble!
• Made With Fewer Than 10 Ingredients – And nearly all of them have at least one alternative substitution you can make, so big flavor is within reach even on days when you don’t want to go to the store.
• Versatile – Serve it with buttery crackers and cubes of cheese for an adult version of a Lunchable, pile it high on tostadas, or tuck it between two slices of bread for a picnic winner. You can also eat it straight from the bowl — I won’t judge! Read on below for even more ideas.
• Make-Ahead-Friendly – Make a batch at the beginning of the week and enjoy the peace of mind that comes from knowing your lunch or kiddos’ lunchboxes will be overflowing with goodness til Friday.

Ingredients & Substitutions

Despite being packed to the brim with bright, zesty flavors, this simple recipe for Mexican chicken salad requires just a few simple ingredients. Here’s what you’ll need:

• Crema Mexicana – This drizzle-able tangy cream is the most traditional option for ensalada de pollo, but you’re welcome to use slightly thicker sour cream if you prefer. You can also opt to use Greek yogurt for a lower-calorie, higher-protein option if you prefer!
• Mayonaise – Adding just a tablespoon of mayo brings all the umami, tangy, yolky flavor I love without adding on too many calories. We love Hellman’s/Best Foods, but feel free to use whichever brand you prefer!
• Lime Juice – Fresh is always best when it comes to lime juice. To get the most out of your fruit, give it a firm roll on the countertop for 10-15 seconds before slicing it open.
• Pickled Jalapeño Brine – While technically optional, I can’t imagine making this Mexican chicken salad without a drizzle of this flavor-packed liquid. It’s a slightly spicier alternative to adding pickle juice — it adds just the right amount of puckery tang and heat!
• Cooked Shredded Chicken – This Mexican salad can be made with either poached chicken or shredded rotisserie chicken. 
• Peas* – Feel free to use fresh, canned or frozen. 
• Carrots* – You want them to be cooked and chopped, so feel free to use either canned or frozen steam-in-bag carrots. 
• Iceberg Lettuce – Iceberg has its own crispy charm, but feel free to use shredded romaine or cabbage instead.
• Green Onion – For added color and mild allium bite. Be sure to use both the white/pale green and dark green parts for the best flavor and visual appeal. You’re also welcome to swap in mild shallots, though you’ll miss out on the color boost, or add slightly more piquant red onions instead.
• Kosher Salt – For seasoning, to taste.

*RECIPE NOTE: A 16-ounce bag of frozen mixed vegetables or 2 cans of mixed vegetables can also be used instead of peas and carrots to make this more of a pantry meal!

How To Make Mexican Chicken Salad

This yummy Mexican ensalada de pollo comes together in just a few simple steps:

Step 1: Make Jalapeño Greek Yogurt Crema. Mix the crema, mayonnaise, lime juice, pickled jalapeño brine, and salt until well combined.

Step 2: Toss the shredded chicken, cooked vegetables, green onions, and creamy dressing together to combine.

Step 3: Season with more salt to your liking. Feel free to add any extra jalapeño pickle juice, pepper, or Greek yogurt to zhuzh it to your liking.

Step 4: Refrigerate for 1-2 hours, or until chilled. 

Step 5: Serve on tostada shells, with tortilla chips, with saltine crackers, or in a sandwich.

Optional Variations & Serving Suggestions

Perhaps my favorite thing about this ensalada de pollo is how versatile it is! Here are just a few ideas to get you started:

• Creamy Chicken Tostadas – Using the Mexican chicken salad for tostadas is such a simple and satisfying summer meal. Serve some cool Summertime Watermelon Drinks to wash it all down.
• Mexican Grilled Chicken Salad – Feel free to add a little char-grilled goodness to your pollo salad by using leftover grilled chicken breasts instead of poached.
• Chicken Potato Salad – I noticed many Mexican chicken and tuna salads online add cooked potatoes. My family does not. In this recipe I added shredded iceberg lettuce for some crunch. If folks want to add potatoes they can add 2 cups diced cooked potatoes.
• Mexican Chicken Salad Sandwiches – Make yourself a torta that’ll be the envy of all your deskmates. Pile the creamy chicken salad onto a crusty bolillo bun and serve with some extra escabeche on the side.

Expert Tips

• Short on time? Use a store-bought rotisserie chicken.
• Store any leftovers in a clean, airtight container for up to 4 days.
• Don’t waste the rest of your lime! Before juicing it, grab all that flavorful zest to mix with salt for your margarita rims or to add juicy lime flavor to Cilantro Lime Rice. Then, after you’re done juicing, toss the spent rinds in a pitcher with water and some mint (even just the stems!) for a free and refreshing water upgrade. 

Frequently Asked Questions

More Easy Lunch Recipes

• Ensalada de Atún (Mexican Tuna Salad)
• Mom’s Best Tuna Salad
• Veggie Torta with Grilled Portobello Mushrooms
• Healthy Homemade Crunchwrap

⭐️⭐️⭐️⭐️⭐️ If you’ve made and loved this recipe, please leave a 5-star rating and review (it helps my recipes be more visible in search results and reach more Mexican food lovers). Gracias!

Photography: Jenna Sparks