Mexican Chicken Salad (Ensalada de Pollo)
Creamy, crisp, and full of bold flavors, this Mexican Chicken Salad is a chilled dish with just the right mix of tangy, savory, and sweet. The tender chicken blends perfectly with crunchy veggies, and the lightened-up dressing keeps it fresh without sacrificing taste. Great for lunch, potlucks, or a quick no-heat dinner.
About this Mexican Chicken Salad: This version of Mexican Chicken Salad gets a low-calorie twist by using some homemade light mayo and folding in light sour cream for a tangy lift. The veggies bring color, crunch, and nutrients while keeping things light and satisfying. Lime juice and mustard brighten the whole dish, giving it that irresistible kick. You can prep this ahead of time and serve it cold, making it a fuss-free favorite for hot days.
It’s ideal for using up leftover chicken or rotisserie, which cuts down on prep time. The combo of creamy dressing and tender chicken with the bite of corn, peas, and carrots makes every spoonful a textured treat. Add jalapenos for a pop of heat or keep it simple with fresh herbs.
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Ingredients
Here is a quick look at what you will need. You can find the full measurements in the recipe card below.
- Chicken: Use breast for this recipe, but you can use thighs if you prefer a juicier bite. Shred it well so it blends evenly into the salad.
- Potatoes: Diced and boiled just until tender, they add creaminess and body to the dish. Make sure not to overcook them so they don’t fall apart in the mix. Let them cool before stirring into the salad.
- Carrots: Add sweetness and a pleasant crunch. Boil alongside the potatoes to save time. They hold their texture nicely in the salad.
- Peas: Sweet and soft, they give a nice contrast to the firmer vegetables. Thaw frozen peas before adding. They don’t need to be cooked further.
- Corn: Adds a pop of color and a subtle sweetness. Use canned for convenience, but grilled fresh corn would add a smoky twist. Drain well to avoid a watery salad.
- Mayonnaise: Use a light mayo to cut down on calories. It provides richness and binds everything together. A little goes a long way when mixed with crema.
- Mexican crema or sour cream: Adds tang and smooth texture. Light sour cream works best for the calories. Balances out the richness of the mayo.
- Yellow mustard: Just a bit adds a zingy punch. Helps enhance the flavor without overpowering. Pairs beautifully with the lime.
- Lime juice: Brightens the salad and adds a citrusy tang. Freshly squeezed is best for flavor. Helps cut through the creaminess.
- Garlic powder: Adds depth and a subtle savory note. Easy to mix in evenly with the dressing. No chopping required.
- Salt and pepper: Season to taste once everything is mixed. Brings out the natural flavors of the veggies and chicken. Start small and adjust.
- Pickled jalapeños: Optional garnish for a bit of heat and tang. Adds crunch and color. Can also mix a few into the salad for extra spice.
See recipe card for quantities.
How to Make Mexican Chicken Salad
This is a quick overview of the steps. See the Recipe card below for the rest.
Step 1: Bring a pot of salted water to a boil. Add diced potatoes and carrots, cooking until just tender, about 8 to 10 minutes. Drain and let them cool completely.
Step 2: In a small bowl, whisk together the light mayo, light sour cream or crema, mustard, lime juice, garlic powder, salt, and pepper. Taste and adjust the seasoning if needed.
Step 3: In a small bowl, whisk together the light mayonnaise, light sour cream or crema, mustard, lime juice, garlic powder, salt, and pepper. Taste and adjust the seasoning if needed.
Step 4: Pour the dressing over the chicken and veggie mixture. Stir until well coated, then cover and chill for at least 30 minutes before serving.
Variations and Substitutions
- Swap out potatoes for sweet potatoes if you want a sweeter, more fiber-rich base.
- Use Greek yogurt instead of mayo and crema for an extra protein boost and fewer calories.
- Toss in chopped celery or red bell peppers for more crunch and a fresh bite.
Serving Suggestions
- Pair with grilled protein — Serve your chicken salad alongside grilled chicken strips or Baked Salmon with mayonnaise for a balanced meal that combines creamy tang with savory charred flavor
- Spoon over greens — Let the chicken salad shine over a bed of Collard Greens Salad or baby spinach for a balanced, bright bowl that’s both nourishing and easy.
- Pair with Crackers — Serve these Homemade Crackers alongside the salad for dipping, making it a fun, snackable appetizer or midday pick-me-up.
Storage
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Not recommended, as the dressing may separate and the veggies can get mushy.
- Reheat: This salad is meant to be served cold, so no reheating is needed.
💡 Pro Tips
- Let the veggies cool fully before mixing to prevent the salad from getting watery.
- Make it a day ahead for deeper flavor as it chills and melds.
- Use a fork to shred the chicken finely so it mixes well and holds the dressing.
FAQ
Make sure all ingredients are cooled completely before mixing. Also, drain canned veggies and thawed peas thoroughly to avoid excess moisture.
Yes, canned chicken works in a pinch. Just be sure to drain it well and flake it with a fork for even texture. It won’t be as juicy as fresh or rotisserie chicken, but it does the job.
Ensalada de Pollo (Mexican Chicken Salad)
Equipment
- Large Pot
- Colander (for draining)
- Large bowl
- Small bowl
- Whisk
- Spoon (for mixing)
Ingredients
- 3 cups cooked shredded chicken
- 2 medium potatoes peeled and diced
- 2 medium carrots peeled and diced
- 1 cup frozen peas thawed
- ½ cup canned corn drained
- ½ cup light mayonnaise
- ¼ cup light sour cream or mexican crema
- 1 tablespoon yellow mustard
- 1 tablespoon lime juice
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- Pickled jalapeños optional, for garnish
Instructions
- Bring a pot of salted water to a boil. Add the diced potatoes and carrots, cooking until just tender, about 8-10 minutes. Drain and let cool.
- In a large bowl, mix the shredded chicken, cooked potatoes, carrots, peas, and corn.
- In a small bowl, whisk together the mayonnaise, crema, mustard, lime juice, garlic powder, salt, and pepper.
- Pour the dressing over the chicken and vegetable mixture, stirring until well combined.
- Chill for at least 30 minutes before serving.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
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