Ensalada de Pollo (Mexican Chicken Salad)

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

5 (5 ratings)

Ensalada de Pollo (Mexican Chicken Salad)

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 jalapeño Greek yogurt crema — perfect for tostadas, sandwiches, or eating by the spoonful.

Prep Time10

Total Time10

Course: Appetizers, Entrees, Lunch, Salads

Cuisine: Mexican

Diet: Gluten Free

Servings:

Author: Yvette Marquez

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.

Video

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