This Mexican chicken salad (ensalada de pollo) is packed with juicy chicken, colorful veggies, and zesty Mexican flavors. It’s super easy to make and can be adapted to your taste with the variety of add-in options.
4Cups Shredded chicken (About 2 medium chicken breasts cooked see note 1)
3mediumpotatoes(peeled and cubed)
12ounceFrozen peas and carrots
1teaspoonsalt
1cupcanned corn(drained)
1medium red bell pepper(diced)
Cilantro for garnish
For salad dressing
½cupmayonnaise
1cupSour cream (substitute with sour cream)
1teaspoonsyellow mustard
2Tablespoonslime juice
¼cupdiced pickled jalapenos
1Tablespoonpickle juice
1garlic cloves(minced)
Instructions
Add salt to boiling water in a saucepan and cook potatoes until fork tender, about 6-8 minutes. Drain and set aside to cool.
While the potatoes are cooking, warm up the frozen peas and carrots either on the stove top or microwave. Set aside to cool.
Make the salad dressing
Combine the mayonnaise, yellow mustard, Mexican crema, mayonnaise, lime juice, pickled jalapeños and pickle juice, in a mixing bowl, then stir to combine.
Assembling the salad
In a large mixing bowl, add the shredded rotisserie chicken, diced bell pepper, corn kernels, cooled potatoes, cooled peas and carrots.
Add the dressing and toss till well combined.
Refrigerate until ready to serve.
Notes
We used store bought rotisserie chicken, you can also use seasoned boiled, baked or air fried boneless, skinless chicken breasts. Just dice or shred after cooking.
Make extra dressing to have on hand for added moisture if eating leftovers.
Customize with your favorite Mexican toppings or mix ins like avocados etc.
You can substitute Mexican crema with sour cream or Greek yogurt.
Nutrition Disclaimer Nutritional information is an estimate and may change based on products used. Please read our Nutrition disclaimer page for more details.