This creamy and colorful Mexican Chicken Salad (Ensalada de Pollo) is a comforting classic you’ll want to make again and again. Packed with shredded chicken, tender potatoes, crisp lettuce, and a tangy jalapeño dressing, it’s the kind of chilled salad that’s perfect for warm days, potlucks, or an easy lunch. Serve it on tostadas or with crackers for a dish that’s as satisfying as it is simple.
WHY YOU'LL LOVE THIS RECIPE
- Bursting with flavor and texture – From the creamy dressing to the tender shredded chicken, crisp lettuce, and soft potatoes, every bite is a balance of rich, fresh, and hearty.
- Quick and easy to prepare – With just a few simple steps, this salad comes together in under an hour. Using frozen mixed vegetables also saves time without sacrificing flavor.
- Perfect for make-ahead meals – This salad holds up beautifully in the fridge, making it an ideal dish to prepare the night before for lunch, picnics, or busy weeknights.
- Versatile serving options – Enjoy it on tostadas, with crackers, in sandwiches, or wrapped in lettuce leaves. It fits a variety of occasions from casual lunches to summer gatherings.
- Crowd-pleasing and kid-friendly – Its mild flavor profile makes it a hit with both adults and kids, and you can easily adjust the spice level to suit your family’s taste.
- Light yet satisfying – Thanks to the combination of lean protein, fiber-rich veggies, and a creamy-but-not-heavy dressing, this dish is filling without being too rich.
TIPS AND TRICKS FOR SUCCESS
- Don’t overcook the potatoes – keep them tender but not mushy
- Use leftover shredded rotisserie chicken to save time
- Add diced pickles or celery for extra crunch
- Let it chill before serving to help the flavors meld
- Adjust the jalapeño juice for more or less heat
FREQUENTLY ASKED QUESTIONS
- Can I make this salad ahead of time?
- Yes! It tastes even better after a few hours in the fridge. Just give it a quick stir before serving.
- What’s the best substitute for pickled jalapeño juice?
- A splash of vinegar or lime juice works, but the jalapeño brine gives it a special zing you don’t want to miss.
- Is this recipe spicy?
- Not really—it has a mild kick. For extra heat, add chopped jalapeños or a dash of hot sauce.
- Can I freeze Mexican chicken salad?
- It’s not recommended. The texture of the mayo-based dressing and lettuce won’t hold up well after freezing.
MEXICAN CHICKEN SALAD
Ingredients
For chicken and vegetables
- 2 chicken breast boneless, skinless
- ¼ onion
- salt to taste
- 2 small yellow potatoes diced in small cubes
- 1 ½ cups frozen mixed vegetables carrots, peas, green beans
- ½ head iceberg lettuce finely chopped
For the dressing
- ¼ cup mayo more if desired
- ¼ cup sour cream more if desired
- 2 teaspoon pickled jalapeno juice adjust to taste
- salt and pepper to taste
To serve
- tostadas or crackers
Instructions
- Cook the ChickenIn a medium pot, add the chicken breasts, ¼ onion, a generous pinch of salt, and enough water to cover. Boil until fully cooked (about 20–25 minutes). Remove the chicken and let cool slightly. Shred using two forks or a hand mixer. Reserve the broth!
- Cook the Potatoes and VeggiesIn the same broth, add diced potatoes and boil until just tender (about 8–10 minutes). Add the frozen vegetable mix and cook for another 5 minutes until heated through. Drain and let cool slightly.
- Combine Salad IngredientsIn a large bowl, mix the shredded chicken, cooked potatoes and veggies, and finely chopped lettuce.
- Make the DressingIn a small bowl, whisk together mayo, sour cream, pickled jalapeño juice, salt, and pepper. Taste and adjust to your liking.
- Toss and ServePour the dressing over the chicken mixture and toss until everything is evenly coated. Chill for 30 minutes if you have time—or serve right away!
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