Ensalada de Pollo (Mexican Chicken Salad)
Cool, creamy, and loaded with texture, this Mexican Chicken Salad brings together tender shredded chicken, crisp veggies, and a zesty, lightened-up dressing.
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
Calories: 172kcalCarbohydrates: 15gProtein: 11gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 36mgSodium: 653mgPotassium: 430mgFiber: 2gSugar: 2gVitamin A: 520IUVitamin C: 28mgCalcium: 27mgIron: 1mg
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