Ensalada de Pollo is a vibrant and delicious Mexican-style chicken salad, brimming with a colorful array of vegetables and a tangy, harmonious lime dressing. This dish is not only easy to make, but also incredibly versatile, making it perfect for any occasion—whether it’s a main course, a beachside meal, or meal prep for the week ahead. The addition of potatoes and carrots adds a unique Mexican twist, while the use of rotisserie chicken makes p
reparation a breeze. Ensalada de Pollo is the perfect combination of flavor, freshness, and convenience, and it will undoubtedly become your new go-to dish for any occasion.
With Ensalada de Pollo, you’re not just learning a new Spanish phrase—you’re immersing yourself in the rich flavors and traditions of Mexican cuisine. This fun, elevated take on the classic chicken salad is sure to impress your guests and bring a taste of Mexico to your table.
Why We Love This Salad!
Nelson and I absolutely love enjoying tostadas or sandwiches packed with Ensalada de Pollo after a good bike ride. While spending time outdoors is refreshing and fun, it’s even better when paired with an easy, delicious recipe like this one. Ensalada de Pollo is also a beachside classic in our house; we never leave for the beach without it, especially on days when we want a light, satisfying meal that lets us enjoy the ocean to the fullest. As Mexicans, we know that a great salad is a must-have for any gathering, whether it’s a carne asada, a potluck, or a family party. Meal prep recipes like this one make all the difference, offering both convenience and flavor—especially when gusty winds threaten to knock over your umbrella!
We love showcasing our culinary skills with this dish, alongside other favorites like Mexican chopped salad, potato salad, bean salad, and pasta salad. It’s the perfect balance of fresh ingredients, bold flavors, and a nod to Mexican tradition.
Key Ingredients for Ensalada de Pollo
- Shredded cooked chicken: You can opt for a convenient rotisserie chicken, or cook your own chicken with aromatics in boiling water. Leftover chicken from your fridge also works great!
- Gold potatoes: These potatoes are naturally sweet and buttery, with a stunning golden color that brightens up your salad.
- Carrots: Diced carrots bring sweetness, crunch, and a pop of color to your dish.
- Green peas: Their natural sweetness and creamy texture add both flavor and nutrients to the salad.
- Corn: Corn pairs beautifully with the lime, cheese, cilantro, and Mexican crema—reminiscent of the street food favorite, Esquites.
- Red onion: With its mild flavor and crunchy texture, red onion adds a perfect contrast to the other ingredients in the salad.
- Cabbage: This veggie provides a satisfying crunch and a subtle flavor, which holds up well in both hot and cold preparations.
- Cilantro: Fresh cilantro adds bright, citrusy, and aromatic flavors to the salad.
- Mayonnaise: The mayo binds the ingredients together, adding a creamy texture and moisture to the salad.
- Mexican crema: This complements the mayo with its mild sweetness and creaminess, enhancing the authentic Mexican flavor.
- Dijon mustard: The tanginess and slight spice of Dijon mustard add a zing to the dressing.
- Lime zest and juice: Lime brings brightness, acidity, and freshness—key to balancing the richness of the mayo and crema.
- Salt and black pepper: These seasonings elevate the dish, enhancing its flavor and texture.
- Cotija cheese: This crumbly, salty cheese brings a traditional Mexican touch, adding both texture and a rich flavor to the salad.
How to Make Ensalada de Pollo from Scratch
Step 1: Start by cooking the carrots in simmering salted water for 3 minutes. Then, add the potatoes and cook both until tender but still firm—about 8 to 10 minutes. Drain and rinse them under cold water to stop the cooking process and cool them down.
Step 2: In a large bowl, combine the shredded chicken, potatoes, carrots, peas, corn, onion, cabbage, and cilantro.
Step 3: In a separate bowl, whisk together the dressing ingredients: mayonnaise, Mexican crema, Dijon mustard, lime zest, lime juice, salt, and black pepper. Once well combined, stir in the crumbled Cotija cheese. Pour the dressing over the chicken and veggie mixture, and toss everything gently to coat. Add more salt if necessary.
Step 4: Refrigerate the salad for 30 minutes to let the flavors meld together.
Step 5: Serve the chicken salad on crispy tostadas, topped with tangy pickled jalapeños and a drizzle of your favorite hot sauce. Alternatively, serve it as a sandwich on soft bread or croissants.
How to Serve Ensalada de Pollo
- On tostadas: The crispiness of tostadas provides a perfect base for the creamy salad, and the pickled jalapeños add a spicy kick.
- Sandwich style: Serve on your preferred bread or flaky croissants for a hearty, satisfying meal.
- With crackers: Pair with saltines or Saladitas (Mexican crackers) for a crunchy contrast.
- In a wrap: Wrap it up in a tortilla for a fresh, portable meal.
- On a bed of lettuce: For a lighter, low-carb option, serve the salad on a bed of crisp lettuce.
When serving on tostadas, elevate the dish by adding pickled jalapeños for a tangy, spicy kick. The creamy chicken salad pairs perfectly with the heat of the jalapeños, and the crispy tostadas provide an excellent contrast of textures.
Chicken Salad Substitutions
- Potatoes: While I love gold potatoes for their sweetness, russet or red potatoes are great alternatives. Russets bring similar flavors, while red potatoes offer a vibrant color to your salad.
- Veggies: Feel free to experiment with other veggies like celery, bell peppers, cucumber, tomatoes, or avocados for extra texture and flavor.
- Red onion: White onion can be substituted here, offering a milder flavor that’s often more authentic to Mexican cuisine than yellow onion.
- Cabbage: If you prefer, swap cabbage for iceberg lettuce or romaine lettuce, which still offer a nice crunch.
- Mexican crema: Sour cream can replace crema, though it’s tangier, so reduce the lime juice slightly to balance the flavors.
- Dijon mustard: Yellow mustard can easily stand in for Dijon, adding a milder tang.
- Cotija cheese: If you can’t find Cotija, Queso Fresco or even feta or Parmesan work as substitutes—just be sure to adjust the lime juice if you’re using feta.
With these substitutions and endless possibilities, Ensalada de Pollo is a wonderfully flexible dish that you can customize to fit your tastes and make it your own. Whether it’s for a quick meal, a picnic, or a gathering, this Mexican chicken salad will surely become a favorite in your recipe repertoire.
