Ever found yourself staring into your fridge, wondering what to do with leftover chicken and a handful of veggies? Let me introduce you to ensalada de pollo—a creamy, zesty Mexican chicken salad that’s as versatile as it is delicious. Whether you’re looking for a quick lunch, a party dish, or a way to use up leftovers, this recipe has got you covered.
What Makes Ensalada de Pollo So Special?
Ensalada de pollo isn’t just any chicken salad. It’s a vibrant mix of shredded chicken, tender veggies, and a tangy dressing that’s bursting with flavor. Think of it as a fiesta in a bowl! The secret? A splash of lime juice and a hint of pickled jalapeño brine that gives it that irresistible Mexican twist.
This dish is perfect for busy weeknights, potlucks, or even meal prep. Plus, it’s super customizable—swap ingredients based on what you have on hand, and it’ll still turn out amazing.
Ensalada de Pollo: A Creamy Mexican Chicken Salad Recipe
Ingredients
- Shredded Chicken: Use leftover rotisserie chicken or make your own.
- Potatoes: Yellow or gold potatoes work best but any kind will do.
- Frozen Mixed Veggies: A mix of carrots peas, corn, and green beans adds color and texture.
- Mayonnaise: The base of the creamy dressing.
- Sour Cream & Mexican Crema: For a tangy rich flavor.
- Lime Juice: Adds a bright zesty kick.
- Pickled Jalapeño Brine: The secret ingredient that takes this salad to the next level.
Instructions
- Cook the Potatoes: Boil diced potatoes until tender, then drain and set aside.
- Thaw the Veggies: Microwave the frozen veggies until they’re just thawed.
- Make the Dressing: Whisk together mayo, sour cream, Mexican crema, lime juice, and jalapeño brine.
- Mix It All Up: Combine the chicken, potatoes, veggies, and dressing in a large bowl. Toss until everything is well-coated.
- Chill and Serve: Let the salad chill in the fridge for an hour or two to let the flavors meld. Serve with tostadas, crackers, or in a sandwich.
Notes
- Use fresh or frozen vegetables depending on availability.
- For a low-carb option, omit the potatoes.
- Add pickled jalapeño slices for extra spice.
- Store in the fridge for up to 2 days or freeze for longer storage.
Images Credit: Isabel Eats
Tips and Variations
- Make It Low-Carb: Skip the potatoes and add extra veggies like diced cucumbers or bell peppers.
- Spice It Up: Add chopped pickled jalapeños for an extra kick.
- Fresh Herbs: Toss in some cilantro or parsley for a fresh, herby flavor.
- Grilled Corn: Swap frozen corn for grilled corn kernels for a smoky twist.
Why You’ll Love This Ensalada de Pollo Fria
This ensalada de pollo fria is not just a dish—it’s a lifesaver. It’s quick, easy, and uses ingredients you probably already have in your kitchen. Plus, it’s a crowd-pleaser! Whether you’re serving it at a party or packing it for lunch, it’s guaranteed to impress.
Final Thoughts
Ensalada de pollo is more than just a salad—it’s a celebration of flavors and textures. It’s creamy, tangy, and packed with wholesome ingredients that make it a standout dish. So, the next time you’re wondering what to do with that leftover chicken, give this recipe a try. Trust me, your taste buds will thank you.
Looking for More Easy Mexican-inspired Recipes?
Here are some must-try recipes that bring authentic Mexican vibes to your kitchen:
- Crispy Potato Tacos (Tacos de Papa)
- Queso Blanco Recipe: Creamy Cheese Dip
- Mexican Lentil Soup (Lentejas)
- Bean and Cheese Tamales Recipe
- Mexican Tres Leches Latte Coffee
- Huevos Divorciados – Classic Mexican Breakfast
- Mexican Huaraches Food
- Cortadillo: Mexican Pink Cake Recipe
Give these recipes a try and bring the vibrant taste of Mexico to your table!
Tried This Recipe?
I’d love to hear how this ensalada de pollo, Mexican chicken salad turned out! Leave a comment or tag @foodiecreator on Instagram, and #foodiecreator on social media to show off your creation.
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