Mexican Chicken Salad (Ensalada de Pollo)
Mexican Chicken Salad, or Ensalada de Pollo, is a creamy, protein-packed salad made with shredded chicken, crisp vegetables, and a tangy yogurt dressing. It’s an easy no-cook meal that’s perfect for summer lunches, potlucks, meal prep, or serving on tostadas and crackers.
I make this recipe throughout the summer because it’s easy to prepare ahead for busy days and gatherings. We’ve packed it for beach trips, camping weekends, and family get-togethers, and it’s always one of the first dishes to disappear. When I want to save even more time, I use my Instant Pot Salsa Chicken, which is one of my favorite protein staples for meal prep. If you’re looking for another easy make-ahead lunch, be sure to try my Mexican Tuna Salad too.
Ingredient Notes
This simple salad comes together with a handful of everyday ingredients.
- Cooked shredded chicken: I usually cook chicken breast in the Instant Pot, but rotisserie chicken is a great shortcut.
- Greek yogurt: Adds creaminess and extra protein. Sour cream or Mexican crema also work well.
- Mayonnaise: Gives the dressing a rich, creamy texture.
- Mustard and pickled jalapeño juice: Add tang and brighten the dressing.
- Peas, carrots, and corn: Canned vegetables make this recipe quick and easy, but frozen or cooked fresh vegetables work just as well.
- Shredded lettuce: Adds a fresh, crisp texture. Shredded cabbage is another great option.
- Pickled jalapeños: Optional, but they add extra flavor and a little heat.
- Tostadas or saltine crackers: Traditional serving options that add a satisfying crunch.
Tips and Notes
- Use rotisserie chicken. It’s an easy shortcut that saves time.
- Drain the vegetables well. Excess liquid can thin the dressing, so be sure to drain canned vegetables before mixing.
- Mix the dressing first. This helps evenly coat every bite of chicken and vegetables.
- Make it your own. Stir in cooked diced potatoes, diced pickles, or extra jalapeños for even more flavor.
- Season to taste. Depending on your chicken and vegetables, you may want to add a little more salt before serving.
How to Make Mexican Chicken Salad
Whisk together the Greek yogurt, mayonnaise, mustard, pickled jalapeño juice, salt, and pepper until smooth. Fold in the shredded chicken, peas, carrots, corn, and chopped pickled jalapeños, if using.
Refrigerate until chilled so the flavors can come together. If serving right away, stir in the shredded lettuce just before serving for a fresh, crisp crunch.
Serving and Storage
Serve Mexican Chicken Salad on tostadas, saltine crackers, sandwich rolls, or in lettuce cups for a lighter meal. It also makes a delicious filling for wraps or an easy meal-prep lunch.
Store leftovers in an airtight container in the refrigerator for up to 4 days. For the best texture, keep the shredded lettuce separate and add it just before serving.
Ensalada de Pollo FAQs
Yes. Canned chicken is a convenient shortcut, although freshly cooked or rotisserie chicken will give you the best flavor and texture.
Add extra chopped pickled jalapeños, fresh jalapeños, or a few dashes of your favorite hot sauce.
Yes. Replace the Greek yogurt with a plain dairy-free yogurt or use additional mayonnaise for a similar creamy texture.
More Mexican Salad Recipes
Mexican Chicken Salad (Ensalada de Pollo)
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Ingredients
- 1 pound Shredded Chicken
- 1 14.5 oz Peas and Carrots drained and rinsed
- 1 8.75 oz Corn drained and rinsed
- 1 cup Greek Yogurt or sour cream or Mexican crema
- ¼ cup Mayonnaise
- 1 teaspoon Mustard
- 1 tablespoon Pickled Jalapeno Juice
- 1-2 Pickled Jalapenos diced
- 1 teaspoon Salt
- ¼ teaspoon Pepper
- ½ cup Shredded iceberg lettuce
Tostatdas, Saltines, or Lettuce leaves for serving
Instructions
- Cook the chicken in the Instant Pot or poach it on the stovetop until it reaches an internal temperature of 165°F. Let it cool slightly, then shred it with two forks. You can also use shredded rotisserie chicken to save time.
- Make the dressing. In a large bowl, whisk together the Greek yogurt, mayonnaise, mustard, diced pickled jalapeños, pickled jalapeño juice, salt, and pepper until smooth.
- Assemble the salad. Add the shredded chicken, drained corn, peas, and carrots to the bowl, then stir until everything is evenly coated with the dressing. Taste and adjust the seasoning if needed.
- Serve or chill. If serving right away, stir shredded lettuce into your portion just before eating. Otherwise, refrigerate the salad until you're ready to serve and add the lettuce just before serving to keep it crisp.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
