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Ensalada de Pollo

Ensalada de Pollo is a Mexican chicken salad that's loaded with veggies and chicken and mixed with a light and creamy dressing.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 servings
Calories: 211 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 2 small-medium gold potatoes, diced (about 2 cups)
  • 1 16-ounce bag frozen mixed vegetables*
  • 4 cups cooked shredded chicken* (about 1 lb cooked)
  • 1 cup mayonnaise
  • ¼ cup sour cream
  • ¼ cup Mexican crema*
  • 2 tablespoons lime juice (about 1 lime)
  • 1 tablespoon brine from pickled jalapeños, mild or hot (optional)
  • 1 teaspoon kosher salt, plus more to taste

Instructions

    Cup of Yum
  1. In a small saucepan, add the potatoes and enough water to cover them completely. Bring to a boil over high heat, reduce heat to low, cover, and simmer for 8 minutes or until the potatoes are cooked through. Carefully drain the water and set aside.
  2. Add the frozen mixed vegetables to a medium microwave-safe bowl and heat them in the microwave on high for 4-6 minutes, stirring halfway through, until fully thawed. Set aside.
  3. Whisk together the mayonnaise, sour cream, Mexican crema, lime juice, pickled jalapeño brine, and salt in a small bowl.
  4. Add the cooked potatoes, thawed mixed vegetables, shredded chicken, and mayonnaise mixture in a large bowl. Toss them together to combine.
  5. Taste and season the ensalada with more salt or pickled jalapeño brine if desired. Refrigerate for 1-2 hours or until chilled.
  6. Serve with saltine crackers, on tostada shells, with tortilla chips, or in a sandwich.

Notes

  • Veggies: A bag of frozen mixed vegetables usually includes a mix of green beans, carrots, corn, and peas.
  • Chicken: You can use any leftover shredded chicken you have in the fridge. If you don’t have any, here’s an easy recipe for
  • that you can make right at home. If you don’t have time to make your own, I recommend buying a cooked rotisserie chicken from the grocery store and shredding it at home.
  • Pickled jalapeño: The pickled jalapeño brine adds a nice tangy and vinegary flavor that compliments the mayonnaise and sour cream. You can use mild or hot pickled jalapeño brine, depending on whether you like spicy food or not.
  • Veggies: A bag of frozen mixed vegetables usually includes a mix of green beans, carrots, corn, and peas.
  • Chicken: You can use any leftover shredded chicken you have in the fridge. If you don’t have any, here’s an easy recipe for shredded chicken that you can make right at home. If you don’t have time to make your own, I recommend buying a cooked rotisserie chicken from the grocery store and shredding it at home.
  • Mexican crema: Adding a bit of crema Mexicana gives the ensalada a thicker, richer, and creamier flavor than only using sour cream. However, you can use more sour cream if you can't find any near you.
  • Pickled jalapeño: The pickled jalapeño brine adds a nice tangy and vinegary flavor that compliments the mayonnaise and sour cream. You can use mild or hot pickled jalapeño brine, depending on whether you like spicy food or not.
  • To make it extra creamy, mix in more mayonnaise to your liking.
  • To make it spicy, serve the salad with pickled jalapeño slices to add heat to each bite.

Nutrition Information

Serving 1/8th of recipe Calories 211kcal (11%) Carbohydrates 15g (5%) Protein 17g (34%) Fat 9g (14%) Saturated Fat 2g (10%) Cholesterol 48mg (16%) Sodium 441mg (18%) Potassium 406mg (12%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 1858IU (37%) Vitamin C 13mg (14%) Calcium 32mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 211

% Daily Value*

Serving 1/8th of recipe
Calories 211kcal 11%
Carbohydrates 15g 5%
Protein 17g 34%
Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 48mg 16%
Sodium 441mg 18%
Potassium 406mg 9%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 1858IU 37%
Vitamin C 13mg 14%
Calcium 32mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.