Ensalada de Pollo Recipe | Creamy & Flavorful Mexican Chicken Salad

Ensalada de Pollo is a staple in Mexican homes and a favorite at parties, picnics, and family gatherings. This creamy chicken salad is more than just a quick meal—it’s a dish full of flavor, texture, and tradition. What makes it truly unique is the combination of tender chicken, crunchy vegetables, and a smooth, tangy dressing that brings everything together. It’s refreshing, easy to prepare, and perfect for feeding a crowd or prepping ahead for busy weekdays.

Whether served on tostadas, in sandwiches, or chilled straight from the bowl, Ensalada de Pollo is comfort food at its finest with a Mexican flair.

What Makes Ensalada de Pollo Different?

While many chicken salads rely heavily on mayonnaise and basic seasonings, the Mexican version brings more depth through ingredients like carrots, potatoes, jalapeños, peas, and crema. These additions create a salad that’s creamy, colorful, and full of texture. It’s the kind of dish that’s satisfying on hot days and versatile enough to serve in many ways.

It’s typically enjoyed cold and often shows up during festive gatherings, holidays, and potlucks. The ingredients are simple, but the flavors are bold and nostalgic.

Ingredients You’ll Need

For the salad base:

• 2 cups cooked, shredded chicken (breast or thigh meat)
• 1 cup diced boiled potatoes
• ¾ cup diced carrots (boiled or steamed)
• ½ cup cooked peas (fresh or frozen)
• ⅓ cup canned corn (optional)
• ¼ cup finely chopped celery
• ¼ cup diced pickled jalapeños (adjust to taste)
• ¼ cup chopped cilantro (optional for freshness)

For the creamy dressing:

• ½ cup mayonnaise
• ¼ cup Mexican crema or sour cream
• 1 tablespoon yellow or Dijon mustard
• Salt and black pepper to taste
• 1 to 2 tablespoons jalapeño brine or lime juice for tang

To serve:

• Tostadas
• Saltine crackers
• Lettuce cups or sandwich bread
• Sliced avocado or tomato (optional garnish)

Step-by-Step: How to Make Ensalada de Pollo

Step 1: Cook the Chicken and Vegetables

Start by boiling or poaching the chicken until tender. Once cooled, shred it into bite-size pieces. Boil the diced potatoes and carrots separately until just fork-tender. Avoid overcooking as they can become mushy. Drain and set aside to cool.

Step 2: Prepare the Dressing

In a large bowl, mix mayonnaise, crema, mustard, jalapeño brine or lime juice, salt, and pepper. Whisk until smooth and creamy. Adjust tang or spice by adding more brine or a bit of chopped jalapeño if desired.

Step 3: Combine Ingredients

Add the shredded chicken, potatoes, carrots, peas, corn, celery, and jalapeños into the bowl with the dressing. Mix gently until everything is coated evenly. Fold in chopped cilantro if using.

Step 4: Chill and Serve

Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve cold with tostadas, in sandwiches, or spooned into lettuce cups. Add avocado slices or tomato for extra freshness.

Flavor Tips and Variations

• Spicier version: Use more pickled jalapeños or add a dash of hot sauce
• Sweeter twist: Add a few diced apples or raisins for contrast
• Creamier texture: Blend half the dressing with a boiled potato before mixing
• Protein boost: Add chopped hard-boiled eggs or swap in canned tuna or ham
• Herb upgrade: Fresh parsley or green onions give extra punch

This salad is very forgiving, so you can easily make it your own based on what’s in your fridge.

How to Serve It

Ensalada de Pollo is incredibly versatile. Try these serving ideas:

• Spread over crunchy tostadas for a classic party favorite
• Scoop into soft bolillo rolls for easy torta-style sandwiches
• Use lettuce leaves for a low-carb wrap
• Pair with saltine crackers for a simple snack
• Stuff into mini bell peppers or serve in avocado halves for a creative appetizer

It’s just as good served on its own, especially on warm days when you want something chilled and satisfying.

Make-Ahead and Storage Tips

• Make it up to 2 days in advance and store in an airtight container in the fridge
• Do not freeze as the mayo and crema can separate when thawed
• For best texture, keep any extra dressing separate and stir in before serving
• Add delicate ingredients like avocado or tomatoes just before serving

Nutritional Snapshot (Per Serving)

• Calories: 300–400 depending on serving size and extras
• Protein: 20–25g from chicken
• Carbohydrates: 15–20g from veggies and optional tostadas
• Fat: 20–25g from mayo and crema
• Fiber: 2–4g from vegetables

It’s a balanced dish with enough protein to make it a main meal or a hearty side.

Why This Dish Stands Out

Ensalada de Pollo is a beautiful blend of comforting, creamy textures and vibrant, tangy flavors. It’s a perfect example of how traditional Mexican recipes can take something simple—like chicken salad—and make it feel special. It works as a light lunch, a party favorite, or even part of a holiday spread.

The best part? It comes together quickly with pantry-friendly ingredients and can easily be doubled for gatherings. Once you try it, you’ll see why it holds a special place in so many kitchens.