Ensalada De Pollo Recipe

Name: Ensalada De Pollo Recipe
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 2 medium potatoes or 4 small ones; 4 cups cubed chicken breast from a rotisserie chicken (2 breast from a large chicken; 2 celery sticks; 12 oz bag of frozen peas & carrots; 4 Tbsp pickled jalapenos; ¾ cup light mayonnaise; ¾ cup Mexican crema or non-fat plain Greek yogurt; 2 Tbsp mustard; 2 Tbsp pickled jalapeño juice or more to taste; 1 tsp kosher salt; 1 tsp black ground pepper

User Reviews

5.0

48 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
6 servings
Calories
364 kcal
Course
Main Course
Cuisine
Mexican

Ensalada De Pollo Recipe

Delilah Cunningham

Report

Ensalada De Pollo is a light and fresh comfort food classic. Made with a few simple ingredients such as cubed chicken, mayonnaise, potatoes and celery, and a creamy dressing with just the right kick. It’s the perfect combination of creamy and crispy.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

2 medium potatoes or 4 small ones peeled and chopped
4 cups cubed chicken breast from a rotisserie chicken (2 breast from a large chicken (530 grams)
2 celery sticks finely chopped
12 oz bag of frozen peas & carrots defrosted
4 Tbsp pickled jalapenos or more to taste

For the dressing

¾ cup light mayonnaise
¾ cup Mexican crema or non-fat plain Greek yogurt
2 Tbsp mustard
2 Tbsp pickled jalapeño juice or more to taste
1 tsp kosher salt
1 tsp black ground pepper

Add to Shopping List

Instructions

In a small saucepan, add the cubed potatoes and cover with water. Bring to a boil and cook for about 8 to 10 minutes or until soft. Be careful not to overcook them.
Drain and set aside to cool.

Make the dressing

In a large bowl, combine the ¾ cup mayonnaise, ¾ cup Mexican crema (or Greek yogurt), 2 Tbsp mustard, 2 Tbsp pickled jalapeño juice, 1 tsp salt & 1 tsp pepper

Assemble the Ensalada

Add the chicken, celery, peas & carrots plus the chopped jalapeños. Mix to incorporate all ingredients with the Mayo dressing.
Add the potatoes and mix gently until well combined.
Taste for salt & pepper and add more if needed.
Serve at room temperature or cold. Store in refrigerator, covered for up to 3 days.

Nutrition Information

Show Details

Serving 2cups Calories 364kcal (18%) Carbohydrates 57g (19%) Protein 15g (30%) Fat 9g (14%) Saturated Fat 1g (5%) Cholesterol 11mg (4%) Sodium 441mg (18%) Fiber 4g (16%) Sugar 3g (6%)