5.0 from 15 votes
Ensalada de Pollo (Mexican Chicken Salad)
If you’re looking to give your lunch a serious upgrade, look no further than my creamy, zesty Mexican Chicken Salad. Also known as Ensalada de Pollo, this versatile, protein-packed tostada topping-meets-sandwich filling is loaded with tender poached chicken, colorful veggies, and a slightly spicy jalapeño Greek yogurt crema. YUM!
Prep Time
10 mins
Total Time
10 mins
Servings: 6
Calories: 202 kcal
Course:
Main Course , Salad , Appetizer , Lunch
Cuisine:
Mexican
Ingredients
- 1/2 cup Crema Mexicana or sour cream
- 1 tablespoon mayonaise
- 1 lime juiced
- 1 tablespoon brine from pickled jalapeños (optional)
- 3/4 teaspoon kosher salt plus more to taste
- 3 cups cooked shredded chicken
- 1 cup peas (canned or frozen)
- 1/2 cup carrots 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.
Cup of Yum
Notes
- Don’t waste the rest of your lime! Before juicing it, grab all that flavorful zest to mix with salt for your margarita rims or to add juicy lime flavor to Cilantro Lime Rice. Then, after you’re done juicing, toss the spent rinds in a pitcher with water and some mint (even just the stems!) for a free and refreshing water upgrade.
- A 16-ounce bag of frozen mixed vegetables can be used instead of peas and carrots.
- Feel free to use greek yogurt instead of sour cream for a lighter meal.
- Short on time? Use a store-bought rotisserie chicken.
- Don’t waste the rest of your lime! Before juicing it, grab all that flavorful zest to mix with salt for your margarita rims or to add juicy lime flavor to Cilantro Lime Rice. Then, after you’re done juicing, toss the spent rinds in a pitcher with water and some mint (even just the stems!) for a free and refreshing water upgrade.
- Store any leftovers in a clean, airtight container for up to 4 days.
Nutrition Information
Calories
202kcal
(10%)
Carbohydrates
7g
(2%)
Protein
20g
(40%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
65mg
(22%)
Sodium
448mg
(19%)
Potassium
326mg
(9%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
2254IU
(45%)
Vitamin C
15mg
(17%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 202
% 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.