Mexican Chicken Salad (Ensalada de Pollo)

This Mexican Chicken Salad (Ensalada de Pollo) is creamy, tangy, and packed with a fresh crunch from lettuce and veggies. Made with shredded chicken and a zesty yogurt dressing, it’s a no-cook, high-protein meal that’s perfect for summer or easy meal prep.

I love to make this Mexican chicken salad for Summer potlucks, pool days, or to the beach. We’ve even had it when we went camping, and it was a hit! It tastes better the next day, and you can eat it right from the refrigerator or cooler.

Ingredients Needed

These are the main ingredients you’ll need, and I’ve provided some substitutions.

• Cooked shredded chicken- I cooked chicken breast in the Instant Pot, then shredded it. A time-saving option is to use a rotisserie chicken.
• Greek Yogurt– I prefer to use Greek yogurt since it’s high in protein, but you can substitute sour cream or Mexican crema.
• Peas, Carrots, & Corn- I used canned vegetables, but frozen or fresh work as well. If you decide to use fresh vegetables, you’ll need to boil them for a couple of minutes to soften. You can also add cooked, diced potatoes if you like.
• Shredded Lettuce- This adds a refreshing crunch; you can also substitute shredded cabbage.
• Saltines and Tostadas– These make the perfect vessel to serve the chicken salad on. You can also use lettuce leaves for a low-carb option.

How to Make

This salad comes together easily, especially if you already have the chicken cooked or if you are using a rotisserie chicken.

I made my chicken in the Instant Pot by adding 1 cup of chicken broth and 1 pound of chicken breast. I cooked it on high pressure for 15 minutes, then removed it from the pot to cool, and shredded it with two forks.

This Instant Pot Salsa chicken is also a great protein staple to have throughout the week.

To cook the chicken on the stovetop, add it to a pan with water and salt. Bring to a boil, then reduce the heat to a simmer for 20 minutes or until the internal temp reaches 165°F.

For the dressing, whisk together the Greek yogurt, mayonnaise, mustard, pickled jalapeno juice, salt, and pepper in a large bowl.

Add the cooked chicken and drained cans of peas, carrots, and corn. I also added some chopped pickled jalapenos for a little kick. Combine everything and place it in the refrigerator or eat it now. If you plan on eating it now, I also added some shredded iceberg lettuce.

How to Serve and Store

I think this ensalada de pollo tastes even better once it has some time for the flavors to develop. But I’ve also eaten it right after making it. Serve the chicken salad on a tostada or scoop it up with saltine crackers.

You can also eat it as is with a fork. Next time I’m going to try it as a sandwich or on a bolillo roll.

The ensalada de pollo will keep refirgeratred for up to 4 days. I prefer to add the lettuce in before eating it, instead of ahead of time, so it doesn’t get soggy.

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