Ensalada de Pollo
User Reviews
4.8
15 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
8
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Calories
188 kcal
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Course
Main Course
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Cuisine
Mexican
Ensalada de Pollo
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Ensalada de Pollo is a classic Mexican chicken salad that’s easy to make, healthy, and incredibly flavorful. Tender shredded chicken, perfectly cooked potatoes and carrots, sweet apples, and crunchy nuts come together for a delicious mix of textures. Tossed with creamy mayo and a splash of tangy jalapeño juice, this protein-packed salad is rich, satisfying, and perfect for any occasion.
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Ingredients
- 3-4 cups cooked shredded chicken or turkey or rotisserie chicken
- 2 small potatoes (or 1 large one)
- 3 carrots
- 1 diced stalk of celery
- 1 peeled and diced apple
- ½ cup halved grapes (optional)
- ¼ cup chopped pecans, almonds or walnuts
- ½ cup (plus additional for taste) homemade or store-bought mayo (see notes)
- 2 tablespoon pickled jalapeño juice
- salt and pepper to taste
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Instructions
Cooking Potatoes and Carrots
- Peel the carrots and cut them in half. Add the potatoes and the carrots to a pot of water. Bring the water to a boil. Boil the vegetables for about 10 minutes, then check with a fork.
- You want the vegetables to be slightly tender but still crunchy. If they are still too hard at 10 minutes, cook them for another 3-5 minutes and check again. The carrots may cook faster than the potatoes, if that’s the case take the carrots out and let the potatoes continue cooking.
- When the vegetables are done cooking, set them aside to cool.
Other Ingredients
- In the meantime, in a large bowl mix the shredded chicken, the peeled and diced apple, grapes (if using), diced stalk of celery, ½ cup of mayo, chopped nuts, and salt and pepper to taste.
- Next, peel and dice the potatoes into small pieces (it will be easy to peel the potatoes with just your hands or use a peeler). Dice the carrots and add both vegetables to the chicken mixture.
- Mix everything together again. Taste for seasoning and adjust salt, pepper and mayo based on your taste.
- Add a couple tablespoons of the juice from pickled jalapeños. Mix and serve.
- Serve on top of crunchy tostadas, with saltine crackers or gluten-free crackers. If you are on Whole30 enjoy it either by itself or with some crunchy vegetables or on a bed of lettuce.
Notes
- For added spice: Add diced pickled jalapeños for added spice and flavor or top each serving with hot sauce.
- For Whole30, use a compatible mayo or a homemade one. Find my recipe for homemade mayo here.
- Make shredded chicken: An easy way to cook your own chicken is to cook 2 large chicken breasts with ½ an onion, 2 garlic cloves, and 1 teaspoon of salt. Place in a pot and cover with water. Bring to a boil, then simmer covered for 10 minutes. Turn off heat and leave in the covered pot for another 10 minutes. Shred.
Nutrition Information
Show Details
Serving
1 serving
Calories
188kcal
(9%)
Carbohydrates
14.2g
(5%)
Protein
21.6g
(43%)
Fat
4.8g
(7%)
Saturated Fat
0.9g
(5%)
Cholesterol
56mg
(19%)
Sodium
260mg
(11%)
Potassium
435mg
(12%)
Fiber
2.9g
(12%)
Sugar
5g
(10%)
Calcium
26mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 188kcal | 9% |
| Carbohydrates | 14.2g | 5% |
| Protein | 21.6g | 43% |
| Fat | 4.8g | 7% |
| Saturated Fat | 0.9g | 5% |
| Cholesterol | 56mg | 19% |
| Sodium | 260mg | 11% |
| Potassium | 435mg | 9% |
| Fiber | 2.9g | 12% |
| Sugar | 5g | 10% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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