This easy ensalada de pollo, or Mexican chicken salad, is the perfect quick meal or snack. Cooked chicken, potatoes, vegetables, creamy dressing combine to create a unique take on chicken salad that is delicious served with tortilla chips, tostada shells or saltine crackers.
I like to make this dish with rotisserie chicken to make the prep time even quicker. By substituting vegan sour cream, this naturally gluten free dish is also dairy free.
This creamy Mexican chicken salad recipe is a real crowd pleaser. It's the perfect easy lunch recipe and also tasty enough to serve at a party. I know you're just going to love this recipe!
I could eat Mexican food every day, which is why I have several Latin inspired dishes on my website. If you love Mexican food too, check out my dutch oven carnitas or this easy weeknight Mexican beef and rice skillet meal.
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Ingredient Notes
- Cooked Chicken - I like to use a shredded rotisserie chicken to make this recipe even easier to make. If you're following a gluten free diet, make sure to check if your store rotisserie chickens are gluten free. Otherwise you can use leftover roasted chicken or even cook a few boneless skinless chicken breasts just for this dish.
- Potatoes - I recommend using either Russet potatoes or red potatoes in this salad. Once cooked, both will hold their shape well. I've peeled my potatoes, but if you prefer the peels on that will work fine too.
- Frozen Vegetables - This recipe uses a combination of corn, peas and carrots. Frozen vegetables make this really easy to throw together. You can use any mix of veggies you like. Fresh vegetables will also work, you will just need to cook them until they are softened to your liking.
- Lime Juice & Jalapeno Brine - These two ingredients provide the tangy flavor that really completes the dish. I always use fresh squeezed lime juice since I think it has more flavor.
- Mayonnaise - Mayonnaise is naturally gluten free and dairy free, however if you also need to be egg free you can use a vegan mayo with no issues.
- Vegan Sour Cream - Vegan sour cream makes this dish dairy free. Forager brand and Follow Your Heart brand are my favorites. Many times you'll find these located in the produce section of the grocery store rather than with the dairy products. If you're not dairy free, use your favorite brand of sour cream in the same measure.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free: Use dairy sour cream in the same measure.
- Make Egg Free: Use vegan mayonnaise in place of regular mayo.
- Make it Corn Free: Simply replace the frozen corn with another vegetable of your choosing.
- Taco Seasoning: Add a little gluten free taco seasoning to amp up the flavor.
- Turkey: Swap out chicken for cooked turkey for a similar salad with a slightly different flavor.
- Vegan Option: Replace the cooked chicken with cooked chickpeas or a vegan chicken product.
- Avocado Lime Dressing: Blend ripe avocado with lime juice, cilantro, garlic, and a touch of olive oil for a creamy, zesty dressing.
- Chipotle Dressing: Add some smokiness with a chipotle in adobo sauce blended into your regular dressing.
- Roasted Corn: Add sweetness and a charred flavor by mixing in roasted corn.
- Black Beans: Incorporate rinsed black beans for extra protein and fiber.
- Pickled Red Onions: These add a bright, tangy element to balance the rich flavors.
How to make Ensalada de Pollo
This super easy dish require very little cooking, so even a beginner can make it!
- STEP 1: Add the potatoes to a large pot and cover with water. Bring to a boil and cook until fork tender, about 10 minutes.
- STEP 2: While the potatoes are cooking, combine the mayonnaise, sour cream, lime juice, jalapeno brine, salt and pepper together in a small bowl.
- STEP 3: Add the frozen vegetables to a large bowl and heat them in the microwave for about 4 minutes or until warmed. Then add the cooked chicken and the mayonnaise dressing and mix well.
- STEP 4: Finally add the cooked potatoes to the bowl with the chicken salad. Give it one final stir, garnish with chopped green onions and you're ready to serve.
Tip
Cook the potatoes only until they are fork tender but not too soft. If you overcook them, they will fall apart when they are stirred into the chicken salad.
Storage
Store leftover chicken salad in the refrigerator for up to 3 days. This Mexican chicken salad is a great meal prep recipe that can quickly be grabbed from the refrigerator and eaten with crackers or tortillas.
Other Mexican inspired recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Ensalada de Pollo (Mexican Chicken Salad)
Ingredients
- 1 pound Russet Potatoes peeled and cubed
- 1 Cup Mayonnaise
- ½ Cup Vegan Sour Cream
- 1 Tablespoon Jalapeno Brine from jarred jalapeños
- 1 Tablespoon Lime Juice
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- 1 Cup Frozen Corn
- 1 Cup Frozen Vegetables
- 1 pound Cooked Chicken shredded
- Green Onions for garnish
Instructions
- Place peeled and cubed potatoes in a large pot and cover them with about an inch of cold water. Bring the potatoes to a boil, and allow them to boil for about 8-10 minutes, until the potatoes are tender but still retain their shape. Drain the potatoes and rinse them with cold water.1 pound Russet Potatoes
- Make the dressing. Add the mayo, sour cream, jalapeño brine, lime juice, kosher salt, and pepper to a mixing bowl. Stir well until the dressing is fully combined and creamy.1 Cup Mayonnaise, ½ Cup Vegan Sour Cream, 1 Tablespoon Jalapeno Brine, 1 Tablespoon Lime Juice, ½ teaspoon Kosher Salt, ¼ teaspoon Black Pepper
- Add the frozen vegetables to a microwave-proof dish, and cover with water. Microwave the vegetables for about 3-4 minutes, until warm. (Alternatively, steam the vegetables according to the package instructions if you have a steamer bag).1 Cup Frozen Corn, 1 Cup Frozen Vegetables
- In a large mixing bowl, add the shredded cooked chicken, vegetables, and dressing. Stir well until the chicken is coated.1 pound Cooked Chicken
- Add the cooked potatoes. Fold them gently into the salad, being careful not to mash them.
- Taste the salad, and season with additional salt, pepper, or lime juice to taste.
Notes
- Potatoes: You can use red potatoes in place of Russet potatoes.
- Sour Cream: Substitute Mexican crema or Greek yogurt for the sour cream.
- Not Dairy Free: Use your favorite dairy sour cream in place of vegan sour cream.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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