Ensalada De Pollo Recipe
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
6 servings
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Calories
364 kcal
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Course
Main Course
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Cuisine
Mexican
Ensalada De Pollo Recipe
Description
This Ensalada De Pollo recipe layers hearty cooked ingredients to make a flavorful chicken salad. Medium potatoes are boiled until tender but firm, then cooled. Cubed rotisserie chicken provides a cooked protein base, and frozen peas and carrots, once defrosted, add sweetness and texture. Finely chopped celery contributes crunch, while pickled jalapeños give a touch of spiciness.
The dressing combines smooth mayonnaise and Mexican crema—or Greek yogurt—as a tangy base, enhanced with mustard and spicy pickled jalapeño juice. Salt and freshly ground black pepper season the salad evenly. All ingredients are folded together gently to preserve potato pieces without mashing.
This chicken salad can be served cold or at room temperature. It makes a satisfying side or main dish suitable for preparing ahead and storing in the refrigerator for up to three days. The mix of creamy, crunchy, spicy, and tangy elements creates a balanced flavor profile ideal for picnics or light meals.
Ingredients
- 2 potato peeled and chopped, medium size or 4 small ones
- 4 cups chicken breast 530 grams, cubed; from rotisserie chicken; about 2 breasts
- 2 celery finely chopped, sticks
- 12 oz frozen peas defrosted, bagged
- 12 oz carrot defrosted, bagged
- 4 Tbsp jalapeños or more to taste, pickled
For the dressing
- ¾ cup mayonnaise light
- ¾ cup Mexican crema or non-fat plain Greek yogurt
- 2 Tbsp mustard
- 2 Tbsp jalapeno juice pickled; or more to taste
- 1 tsp kosher salt
- 1 tsp black pepper ground
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 DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 364 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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