Ensalada de Pollo (Mexican Chicken Salad)
User Reviews
5
-
Prep Time
10 mins
-
Total Time
10 mins
-
Servings
6
-
Calories
202 kcal
-
Course
Main Course, Salad, Appetizer, Lunch
-
Cuisine
Mexican
Ensalada de Pollo (Mexican Chicken Salad)
Description
This Mexican Chicken Salad starts with a dressing blending crema mexicana (or sour cream), mayonnaise, freshly squeezed lime juice, optional jalapeño brine, and kosher salt. The dressing provides tang and a mild spicy note. Into this, shredded cooked chicken and cooked vegetables—peas and carrots—are folded along with chopped green onions and shredded iceberg lettuce. The salad is tossed together so the creamy dressing coats all components.
Chilling the salad for 1 to 2 hours allows flavors to combine and the salad to firm slightly. It can be served on tostada shells, with tortilla chips, saltine crackers, or used as sandwich filling for versatile meals. The salad’s creamy texture and fresh lime flavor offer a refreshing contrast to crunchy vehicles.
Using frozen mixed vegetables is a convenient substitute for peas and carrots, and rotisserie chicken can shortcut preparation. Zesting the lime before juicing offers ingredients for other uses like drink rims or infused water. Leftovers keep well refrigerated in an airtight container for up to 4 days.
Ingredients
- 1/2 cup crema mexicana or sour cream
- 1 tablespoon mayonnaise
- 1 lime juiced
- 1 tablespoon jalapeno brine optional, from pickled jalapeños
- 3/4 teaspoon kosher salt plus more to taste
- 3 cups chicken cooked shredded
- 1 cup pea (canned or frozen)
- 1/2 cup carrot cooked and chopped (canned or frozen
- 1 1/2 cups iceberg lettuce shredded
- 1/4 cup green onion chopped
Instructions
- In a small bowl, add the crema, mayonnaise, lime juice, pickled jalapeño brine, and salt. Stir to combine.
- In a large bowl, add the shredded chicken, cooked vegetables, green onions, and creamy dressing. Toss together to combine.
- Taste and season with more salt to your liking.
- Refrigerate for 1-2 hours, or until chilled. Serve on tostada shells, with tortilla chips, with saltine crackers, or in a sandwich.
Notes
- Use frozen mixed vegetables as a convenient substitute for peas and carrots.
- Substitute Greek yogurt for sour cream to lighten the dressing.
- Store leftovers in an airtight container for up to 4 days in the refrigerator.
- Rotisserie chicken can be used to save time on shredding cooked chicken.
- Save lime zest before juicing to use for margarita rims or flavoring rice dishes.
- After juicing, use lime rinds and mint stems to infuse refreshing flavored water.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 7g | 2% |
| Protein | 20g | 40% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 65mg | 22% |
| Sodium | 448mg | 19% |
| Potassium | 326mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2254IU | 45% |
| Vitamin C | 15mg | 17% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
