Description

This Mexican Chicken Salad, also known as Ensalada de Pollo, is a creamy, flavorful, and refreshing dish that’s perfect for any occasion. Made with shredded chicken, crisp vegetables, and a zesty dressing, it’s an easy-to-make meal that’s great for meal prep, family dinners, or parties. Serve it on tostadas, crackers, or lettuce wraps for a delicious and satisfying bite!

Ingredients

Scale

For the Chicken Salad:

2 large boneless, skinless chicken breasts (or 3 cups cooked, shredded chicken)
1 medium potato, peeled and diced (optional)
1 cup frozen mixed vegetables (peas, carrots, and corn)
½ cup canned corn, drained
½ cup canned black beans, drained and rinsed (optional)
¼ cup pickled jalapeños, chopped (adjust for spice level)
¼ cup red onion, finely diced
½ cup avocado, diced (optional)
2 tablespoons fresh cilantro, chopped

For the Dressing:

½ cup mayonnaise (or Greek yogurt for a lighter version)
1 tablespoon pickled jalapeño juice
1 tablespoon fresh lime juice
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper

For Serving (Optional):

Tostadas, crackers, or lettuce wraps
Sliced avocado, extra cilantro, or hot sauce for garnish

Instructions

Step 1: Cook & Shred the Chicken

Boil the chicken: In a pot, add chicken breasts, cover with water, and bring to a boil. Reduce heat and simmer for 12-15 minutes, or until fully cooked (165°F internal temperature).
Shred the chicken: Remove from the water and let it cool slightly. Shred with two forks or use a hand mixer for faster shredding.

Step 2: Cook the Vegetables

In a separate pot, boil the diced potato for 5-7 minutes, or until fork-tender. Drain and let cool.
Blanch the frozen vegetables by boiling them for 1-2 minutes, then draining and rinsing with cold water.

Step 3: Make the Dressing

In a small bowl, whisk together the mayonnaise, pickled jalapeño juice, lime juice, garlic powder, cumin, salt, and pepper until smooth.

Step 4: Assemble the Salad

In a large mixing bowl, combine the shredded chicken, cooked vegetables, corn, black beans, jalapeños, red onion, avocado, and cilantro.
Pour the dressing over the mixture and toss until evenly coated.
Cover and chill for at least 30 minutes before serving to allow the flavors to meld.

Step 5: Serve & Enjoy

Serve Mexican Chicken Salad on tostadas, with crackers, in lettuce cups, or as a filling for sandwiches or wraps.
Garnish with extra cilantro, avocado slices, or a drizzle of hot sauce for extra flavor!

Notes

✔️ Make it spicy: Add more jalapeños, chili powder, or a splash of hot sauce.
✔️ Dairy-free version: Use dairy-free mayo or avocado-based dressing.
✔️ Storage: Keep in an airtight container in the fridge for up to 3 days.
✔️ Meal prep tip: If making ahead, add avocado right before serving to keep it fresh.

Prep Time: 15 min
Cook Time: 15 min

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 3 g
Sodium: 480 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 12 g
Trans Fat: 0
Carbohydrates: 18 g
Fiber: 4 g
Protein: 28 g
Cholesterol: 65 mg