Authentic Ensalada de Pollo: The Ultimate Creamy Mexican Chicken Salad Recipe
Ensalada de Pollo is more than just a chicken salad; it’s a vibrant, flavorful journey into authentic Mexican cuisine. This beloved classic combines tender shredded chicken, perfectly cooked potatoes and carrots, crisp celery, sweet apples, and crunchy nuts, all bound together in a rich, creamy mayonnaise dressing with a zesty kick of pickled jalapeño juice. Easy to make, incredibly healthy, and bursting with a delightful mix of textures and tastes, this protein-packed salad is an unforgettable dish perfect for any occasion, from casual family lunches to festive gatherings.
Some of my most cherished childhood memories are rooted in the bustling, joyous celebrations of my earliest birthdays in Chihuahua, Mexico, the city where I was born. Our beautiful, quaint white house, lovingly built by my father’s incredibly skilled hands, would overflow with the warmth of family, friends, and neighbors. These gatherings were always a feast for the senses, with tables laden with an array of mouthwatering Mexican dishes.
Among the spread, you’d find classics like Ensalada de Coditos, a comforting Mexican macaroni salad, or the refreshing Salpicon, a shredded beef salad. Yet, one dish remains exceptionally vivid in my memory, a true highlight of every celebration: my mom’s legendary Mexican chicken salad, or “Ensalada de Pollo.”
Over the years, I’ve had the pleasure of sampling many variations of Mexican chicken salad, but honestly, none have ever quite measured up to the distinctive flavor and texture of my mom’s recipe. What makes her version truly stand out? For one, many recipes I encounter seem to include peas, and let me tell you—I simply cannot tolerate those soft, often mushy green peas! They just don’t belong in a truly exceptional chicken salad, in my humble opinion. Thankfully, my mom’s rendition skips them entirely, ensuring a clean, crisp, and wonderfully textured salad that’s incredibly satisfying. This “no peas” policy is just one of the many reasons her homemade chicken salad is so unforgettable and has become a cherished family tradition. It’s not just a recipe; it’s a taste of home, a culinary embrace from my past that I’m thrilled to share with you.
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Why You’ll Fall in Love with This Ensalada de Pollo Recipe
This isn’t just another chicken salad; it’s a culinary experience designed to delight your taste buds and simplify your meal planning. Here’s why this authentic Ensalada de Pollo will quickly become a favorite in your kitchen:
- Unbeatable Flavors and Textures: Prepare for a symphony of textures and tastes in every bite. This salad masterfully combines tender, succulent shredded chicken with potatoes and carrots cooked just enough to retain a pleasant, slightly crunchy bite. The sweetness of crisp apples, the refreshing snap of celery, and the delightful crunch of toasted nuts create a harmonious blend that keeps you coming back for more. It’s a perfect balance that elevates humble ingredients into something truly special.
- Nutritious and Wholesome: Enjoy a meal that’s as good for you as it tastes. This recipe offers a simple, delicious, and healthy way to incorporate essential protein, fresh fruits, vibrant vegetables, and beneficial healthy fats into your diet. For those following specific dietary plans, you can easily make this a Whole30-friendly option by simply choosing a compatible mayonnaise, making it versatile for various lifestyles without sacrificing flavor.
- Rich and Extra Creamy Perfection: The hallmark of a truly great chicken salad is its creamy texture, and this Ensalada de Pollo delivers in spades. Thanks to a generous amount of mayonnaise, this salad is exceptionally rich and velvety. I personally adore using my own homemade mayonnaise for its unparalleled fresh flavor and luxurious consistency. Whether you opt for a quality store-bought brand or whip up your own, the creaminess is guaranteed to make this salad absolutely irresistible.
- The Ultimate Crowd-Pleaser for Parties: As a child, I never quite grasped why this seemingly simple dish was always the star of family gatherings. Now, after hosting countless baby showers, birthdays, and various celebrations, I completely understand its universal appeal. Mexican chicken salad is not only incredibly easy to prepare in large batches but also effortless to serve, and it consistently leaves every guest feeling satisfied and happy. It’s a go-to dish that never disappoints, making it ideal for any festive occasion.
- Brilliant for Leftover Chicken or Turkey: Beyond special events, this versatile salad offers a fantastic solution for transforming leftovers into a brand new, exciting meal. It’s an ingenious way to give a second life to your leftover roasted chicken or even Thanksgiving turkey, turning them into something remarkably delicious. For ultimate convenience, it also works beautifully with store-bought rotisserie chicken, allowing you to whip up a quick, flavorful meal without much effort.
Craving more delicious and easy-to-make salad ideas? Be sure to explore our other popular recipes like Nopalitos and Roasted Red Pepper Salad, a unique and flavorful option, or our classic Mexican Tuna Salad, and the incredibly fresh Avocado Chicken Salad.
Essential Ingredients & Smart Substitutions for Ensalada de Pollo
Crafting the perfect Ensalada de Pollo begins with selecting fresh, high-quality ingredients. Each component plays a crucial role in building the layered flavors and varied textures that make this Mexican chicken salad so exceptional. Here’s a detailed look at what you’ll need and some flexible substitution ideas:
- Cooked Shredded Chicken or Turkey: The star of the show! You’ll need 3-4 cups of cooked, shredded chicken. This is a fantastic recipe for utilizing leftover chicken from a previous meal, or even transforming Thanksgiving turkey into a delicious new dish. For a super quick and convenient option, a store-bought rotisserie chicken works wonderfully, adding depth of flavor and saving you prep time. You can also easily cook and shred your own chicken (see tips below).
- Potatoes: I typically reach for russet potatoes because they’re what I usually have on hand and they hold their shape well when cooked correctly. However, yellow potatoes or red potatoes are excellent alternatives. The key is to cook them until they are tender but still firm enough to maintain a slight crunch without becoming mushy. Pay close attention to the cooking directions to achieve this perfect texture.
- Carrots: Just like the potatoes, the carrots are cooked until they are tender yet retain a delightful, subtle crunch. This balance of softness and bite is crucial for the salad’s overall texture.
- Celery: Fresh, finely diced celery is indispensable for providing that essential crisp texture and a refreshing, slightly peppery flavor that contrasts beautifully with the creaminess of the dressing.
- Apple: A crisp, sweet apple adds a burst of freshness, juiciness, and a delightful touch of sweetness that brightens the entire salad. Varieties like Honeycrisp, Gala, or Red Delicious are ideal choices for their firm texture and balanced sweetness. Peel and dice it into small, uniform pieces.
- Chopped Nuts: Nuts are a non-negotiable component for their satisfying crunch and a boost of healthy fats and protein. Pecans are my personal favorite, offering a rich, buttery flavor, but almonds or walnuts are equally delicious and provide a wonderful textural contrast. Lightly toasting them before adding can enhance their flavor.
- Mayonnaise: This is the creamy heart of the Ensalada de Pollo. Use your favorite high-quality brand, or better yet, try making your own for an incredibly rich, fresh, and customizable flavor. My recipe for Homemade Mayo is especially delicious and a healthier option. If you have egg allergies or dietary restrictions, consider these excellent egg-free mayo recipes: Plant-Based Whole30 Mayo or 4-Ingredient Egg Free Mayo.
- Pickled Jalapeño Juice: This is the secret ingredient that truly sets Mexican chicken salad apart! The tangy, slightly spicy, and vinegary juice from a jar of pickled jalapeños is an absolute must. It doesn’t just add a subtle heat; it brilliantly enhances and brightens all the other flavors in the salad, providing that distinctive authentic Mexican touch. Do not skip this!
- Salt and Pepper: Essential for seasoning and bringing all the individual flavors into perfect harmony. Always taste and adjust to your preference; good seasoning makes all the difference.
See the full recipe card below for exact quantities and detailed instructions.
Step-by-Step Guide: Crafting the Perfect Ensalada de Pollo
Making this authentic Mexican chicken salad is surprisingly simple and comes together quickly, making it an ideal choice for a weeknight meal or a party centerpiece. Follow these easy steps to create a rich and creamy Ensalada de Pollo that’s bursting with flavor:
1. Cook Vegetables to Perfection: Begin by peeling your carrots and cutting them in half. Place both the potatoes and carrots in a medium-sized pot and cover them with water. Bring the water to a rolling boil. Allow the vegetables to boil for approximately 10 minutes. At this point, carefully check their tenderness with a fork. You’re looking for them to be slightly tender but still retain a pleasant, firm crunch. If they’re still too hard, continue cooking for an additional 3-5 minutes, checking frequently. Keep in mind that carrots often cook faster than potatoes, so if they’re ready sooner, remove the carrots and let the potatoes finish cooking. Once perfectly cooked, drain the vegetables and set them aside to cool completely. This step is crucial for achieving the desired texture in your salad.
2. Prepare and Combine Base Ingredients: While your vegetables are cooling, grab a large mixing bowl. Add your cooked shredded chicken (or turkey), the peeled and finely diced apple, the crisp diced celery, a generous ½ cup of mayonnaise (or more, to your preference), and the chopped nuts of your choice. Season this mixture with salt and freshly ground black pepper to taste. Gently toss everything together until well combined, ensuring the chicken and other fresh ingredients are evenly coated.
3. Integrate Cooked Vegetables: Once the cooked potatoes and carrots have cooled down, it’s time to prepare them for the salad. Peel the potatoes (this should be easy with your hands or a peeler) and dice them into small, bite-sized pieces. Dice the carrots similarly. Add both the diced potatoes and carrots to the large bowl containing your chicken mixture. Gently fold them into the mixture, ensuring they are evenly distributed without mashing the potatoes.
4. Add Jalapeño Juice and Final Seasoning: Now for the authentic Mexican touch! Stir in a couple of tablespoons of the tangy, spicy juice from pickled jalapeños. This ingredient is key to unlocking the distinctive flavor of Ensalada de Pollo, so don’t skip it! Mix everything together one last time. Taste the salad and adjust the seasoning as needed; you might want to add more salt, pepper, or a touch more mayonnaise to achieve your desired creaminess and flavor balance. Serve immediately, or chill for a bit to allow the flavors to meld even further. Enjoy!
Recommended for This Recipe: The Best Mayonnaise
Chosen Foods Avocado Oil Mayo
While homemade mayonnaise truly takes this Ensalada de Pollo to the next level, when I’m short on time, Chosen Foods Mayo is my go-to store-bought option. Made with healthy avocado oil, it offers a cleaner ingredient profile and a wonderfully rich, smooth texture and delicious flavor that perfectly complements this salad. It’s a great choice for those seeking a healthier, high-quality alternative that doesn’t compromise on taste.
Serving Suggestions: Ways to Enjoy Your Mexican Chicken Salad
This versatile Mexican chicken salad is incredibly delicious and suitable for almost any meal or gathering. Its rich flavors and satisfying textures make it a true chameleon on your dining table. Here are some fantastic ways to serve and enjoy your Ensalada de Pollo:
- Classic Tostadas: The most traditional and arguably most delicious way to enjoy Ensalada de Pollo in Mexico is piled high on crispy tostada shells. The crunch of the tostada perfectly complements the creamy salad.
- With Crackers: Serve it alongside classic saltine crackers for a simple and satisfying snack or light lunch. For a gluten-free option, any variety of your favorite gluten-free crackers will work just as well.
- Fresh Lettuce Wraps: For a lighter, low-carb, or Whole30-friendly option, scoop the chicken salad into crisp lettuce cups (such as butter lettuce or romaine hearts). This provides a refreshing crunch and a healthy vehicle for the salad.
- On a Bed of Greens: Transform it into a hearty main course salad by serving it atop a bed of mixed greens, spinach, or chopped romaine. You can add extra vegetables like sliced cucumbers or cherry tomatoes for an even more vibrant meal.
- As a Sandwich or Roll Filling: For a delicious lunch, spread the Ensalada de Pollo between slices of your favorite bread, or fill soft bolillo rolls for a Mexican-style torta experience.
- With Crisp Vegetables for Dipping: Offer an assortment of fresh, crunchy vegetables like cucumber slices, bell pepper strips, carrot sticks, or jicama slices for a healthy and refreshing way to enjoy the salad.
- Mini Appetizer Bites: For parties, serve small spoonfuls on cucumber rounds, endive leaves, or mini toasts for elegant and flavorful appetizers.
Storing Your Ensalada de Pollo
Proper storage ensures your delicious Ensalada de Pollo remains fresh and flavorful for as long as possible. Place any leftover salad in an air-tight container and store it in the refrigerator. It will keep beautifully for up to 2 days. The flavors often deepen and meld even more after a day, making it an excellent candidate for meal prep!
However, I strongly advise against freezing this chicken salad. Freezing will cause the oil in the mayonnaise to separate from the emulsion, resulting in an oily, watery, and unappetizing texture once thawed. For the best quality and enjoyment, always consume this salad fresh or after refrigeration.
Expert Tips & Delicious Variations for Your Mexican Chicken Salad
This Ensalada de Pollo recipe is fantastic as is, but it’s also incredibly versatile! Feel free to customize it to your liking with these helpful tips and creative variations:
- For Added Spice and Zest: If you love a little extra heat, finely dice some pickled jalapeños and mix them directly into the salad for an intensified spicy kick and a burst of vinegary flavor. Alternatively, you can offer your favorite hot sauce on the side for individual servings, allowing everyone to customize their spice level. A pinch of chili powder or a dash of chipotle in adobo can also add a smoky depth.
- Prefer No Spice?: If spicy isn’t your preference, simply omit the pickled jalapeño juice entirely. The salad will still be incredibly flavorful and creamy without the heat, maintaining its delicious essence.
- A Nod to the Peas Lovers: While my family’s traditional recipe (and my personal preference!) omits peas, if you truly enjoy them in your chicken salad, feel free to add about ½ cup of frozen green peas to the mixture. Just make sure to thaw them first and perhaps blanch them briefly if you prefer them slightly cooked, then cool completely before adding.
- Introduce More Fruit: Apples add a wonderful sweetness, but why stop there? For varied textures and a deeper fruity note, consider adding ½ cup of halved red or green grapes. Their juicy sweetness pairs beautifully with the savory chicken and creamy dressing. Diced pineapple or even a few dried cranberries can also be delightful additions for a tropical or tangy twist.
- Mastering Homemade Shredded Chicken: Cooking your own chicken for the salad is simple and ensures fresh flavor. A great method is to cook 2 large boneless, skinless chicken breasts with half an onion, 2 cloves of garlic (smashed), and 1 teaspoon of salt. Place them in a pot and cover generously with water or chicken broth. Bring to a boil, then reduce heat and simmer, covered, for 10 minutes. Turn off the heat and let the chicken rest in the covered pot for another 10-15 minutes to finish cooking gently and retain moisture. Once cool enough to handle, shred the chicken using two forks or a stand mixer with the paddle attachment for quick work.
- Add Fresh Herbs: For an extra layer of freshness, finely chopped fresh cilantro or parsley can be stirred into the salad just before serving. These herbs add a bright, herbaceous note that complements the other flavors beautifully.
- A Squeeze of Lime: A fresh squeeze of lime juice can really brighten the salad, adding another layer of zesty tang that pairs wonderfully with the jalapeño juice.
- Vary the Vegetables: Consider adding other finely diced vegetables for extra crunch and nutrients, such as bell peppers (red, yellow, or orange for color), finely minced red onion (for a sharper bite), or even corn kernels (fresh or thawed frozen).
Frequently Asked Questions About Ensalada de Pollo
Got questions about making the perfect Mexican chicken salad? We’ve got answers!
Yes, absolutely! The salad itself is naturally gluten-free as all the ingredients used are free of gluten. To keep your entire meal gluten-free, simply pair it with gluten-free crackers, crispy tostadas made from corn tortillas, or fresh, crisp lettuce wraps. It’s a fantastic option for those with gluten sensitivities or dietary restrictions.
Yes, you can certainly make this delicious Ensalada de Pollo a day in advance! In fact, many people find that the flavors taste even better after they’ve had a chance to meld and deepen in the refrigerator overnight. When making it ahead, keep in mind that the chicken and vegetables may absorb some of the mayonnaise, which can make the salad seem a bit drier. Before serving, give it a good stir and be prepared to add a bit more mayonnaise and a splash of extra jalapeño juice to restore its ideal creaminess and zest.
Any cooked, shredded chicken will work beautifully! Leftover roasted or poached chicken is excellent. For convenience, a store-bought rotisserie chicken is a fantastic choice, as it’s already cooked, seasoned, and easy to shred. If cooking from scratch, boneless, skinless chicken breasts or thighs can be boiled or baked and then shredded. The key is tender, flavorful chicken.
The distinctive “Mexican” flavor comes primarily from a few key ingredients that differentiate it from American-style chicken salad. The inclusion of perfectly cooked diced potatoes and carrots, a touch of crisp apple, and especially the tangy, slightly spicy kick from pickled jalapeño juice are hallmarks of an authentic Ensalada de Pollo. While some regional variations may exist, this combination of ingredients is typical of a cherished Mexican family recipe.
Yes, this salad can easily be made dairy-free! All the main ingredients are naturally dairy-free. The only component you need to ensure is dairy-free is your mayonnaise. Opt for a plant-based or egg-free mayonnaise (many brands are available, often made with avocado oil or other vegetable oils), or use one of the homemade dairy-free mayo recipes linked in the ingredients section. This makes it a wonderfully inclusive dish for various dietary needs.
I truly hope you enjoy making and sharing this cherished Ensalada de Pollo recipe as much as my family and I do! If you give it a try, please leave me a comment below with a star rating – your feedback is invaluable. Also, be sure to follow me on Instagram, Facebook, or Pinterest to stay connected and discover more delicious Latin-inspired recipes. And don’t forget to subscribe to my newsletter so you never miss a new recipe!
More Delicious Recipes to Explore
Looking for other flavorful and easy recipes similar to this one? Dive into these delightful options from my kitchen:
- Agua De Sandia (Watermelon Agua Fresca)
- Dairy-Free Berries with Cream
- Avocado Chicken Salad with Pickled Jalapeños
- Arroz con Cilantro (Mexican White Rice with Cilantro)
Ensalada de Pollo Recipe Card
Ensalada de Pollo (Mexican Chicken Salad)
by Gemma Aguayo-Murphy
Pin Recipe
Equipment
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Small pot
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Large mixing bowl
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Cutting board and sharp knife
Ingredients
- 3-4 cups cooked shredded chicken or turkey; rotisserie chicken works great (see notes for cooking your own chicken)
- 2 small potatoes (or 1 large russet or yellow potato)
- 3 medium carrots
- 1 diced stalk of celery
- 1 peeled and diced crisp apple (e.g., Honeycrisp, Gala)
- ½ cup halved red or green grapes (optional, for added sweetness and texture)
- ¼ cup chopped pecans, almonds or walnuts (lightly toasted for best flavor)
- ½ cup (plus additional for taste) homemade or store-bought mayonnaise (see notes for Whole30 and egg-free options)
- 2 tablespoons juice from pickled jalapeños (essential for authentic flavor!)
- salt and freshly ground black pepper to taste
Instructions
Cooking Potatoes and Carrots
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Peel the carrots and cut them in half. Add both the potatoes and the carrots to a medium-sized pot and cover them with water. Bring the water to a full boil.
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Boil the vegetables for approximately 10 minutes, then carefully check for tenderness with a fork. You want them to be slightly tender but still maintain a slight crunch. If they are still too firm after 10 minutes, continue cooking for another 3-5 minutes, checking every minute or so. Note that carrots might cook faster than potatoes; if so, remove the carrots and let the potatoes continue cooking until done.
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Once the vegetables are cooked to your desired tenderness, drain them thoroughly and set them aside on a plate to cool completely. This prevents them from making the salad watery.
Assembling the Salad
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In a large mixing bowl, combine the shredded chicken (or turkey), the peeled and diced apple, the diced celery, the optional grapes, ½ cup of mayonnaise (or more, if you prefer it extra creamy), and the chopped nuts. Season generously with salt and pepper to taste. Mix everything gently until all ingredients are well combined and coated.
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Once the cooked potatoes are cool enough, peel them (they should peel easily by hand or with a peeler) and dice them into small, uniform pieces. Dice the cooled carrots similarly. Add both the diced potatoes and carrots to the chicken mixture in the large bowl.
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Gently mix all the ingredients together again, being careful not to mash the potatoes.
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Stir in a couple of tablespoons of the tangy juice from pickled jalapeños. This is crucial for the authentic Mexican flavor! Taste the salad and adjust the seasoning with more salt, pepper, or mayonnaise as needed to achieve your perfect balance of flavor and creaminess.
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Serve your delicious Ensalada de Pollo immediately, or chill for at least 30 minutes to allow the flavors to fully meld. It’s fantastic served on crispy tostadas, with saltine or gluten-free crackers, in lettuce wraps, or as a side dish. If you are following a Whole30 diet, enjoy it by itself or with some crunchy raw vegetables.
Notes
- For Added Spice: For a spicier kick, finely chop some pickled jalapeños and mix them into the salad along with the juice. You can also add a dash of hot sauce to individual servings.
- Whole30 / Dairy-Free Option: To make this salad Whole30 compliant or dairy-free, ensure you use a compatible mayonnaise made with approved oils (like avocado oil) or use a homemade Whole30-compliant mayo. Find my recipe for homemade mayo here.
- Homemade Shredded Chicken: To cook your own chicken, place 2 large boneless, skinless chicken breasts in a pot. Add ½ an onion, 2 garlic cloves, and 1 teaspoon of salt. Cover with water (or chicken broth) and bring to a boil. Reduce heat to a simmer, cover, and cook for 10 minutes. Turn off the heat and let the chicken rest in the covered pot for another 10-15 minutes until fully cooked and tender. Remove chicken and shred once cool enough to handle.
- Serving Temperature: This salad is best served chilled, allowing the flavors to fully develop.
- Vegetable Texture: Be careful not to overcook the potatoes and carrots; a slight crunch is key for the best texture in this salad.
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Nutrition
Originally published July 8, 2019. Updated post March 2023 and November 2024.