Ensalada de pollo Mexicana or Mexican chicken salad is a delicious recipe that uses up leftover shredded chicken and veggies and turns it into something amazing! Next you’ll have to try this Mexican tuna salad.
Ensalada de pollo is a simple but yummy dish that’s perfect for the summertime.
We like to make Mexican chicken salad tostadas but you can also serve it with crackers or on bread.
And I have a feeling it would taste delicious in lettuce wraps.
Ensalada de pollo ingredients
Each cook has their own way of making ensalada de pollo so ingredients will vary between cooks. Here are the ingredients we use:
This will add a little tang to the ensalada
For adding creaminess.
We like to use garlic salt and black pepper.
We use onion, celery (for adding flavor as well as texture), pickled jalapenos and canned mixed veggies. Using canned veggies is a time saver as the veggies are already cooked and tender.
Any shredded chicken you have will work fine but rotisserie chicken is my favorite. They’re inexpensive and I like using the leftover meat for my ensalada de pollo Mexicana. Shredded rotisserie chicken will add additional flavor to the salad.
Do I have to use canned vegetables?
No, you don’t have to use canned vegetables. You can use frozen vegetables or you can use a combination of fresh and canned or fresh and frozen.
How to make ensalada de pollo
Put the sour cream, mayonnaise, garlic salt, and pepper in a bowl and mix.
Then add the onion, celery, jalapenos and the juice and mix again.
Next add the can of veggies and the chicken.
Mix until everything is evenly coated. Then put it in the refrigerator to chill before serving.
Looking for more yummy recipes? Try these:
What do you serve with ensalada de pollo?
We love to serve it with tostadas to make Mexican chicken salad tostadas. It’s great served with crackers as well. It’s also delicious all by itself. Honestly, it just plain delicious however you choose to serve it!
How long does Mexican chicken salad last in the refrigerator?
Store the ensalada de pollo in an airtight container in the refrigerator where it will stay good for three days.
It’s important not to leave chicken salad out too long as it contains dairy and can spoil. I recommend not leaving it out at room temperature longer than an hour.
Ensalada de pollo recipe
This is the best ensalada de pollo (Mexican chicken salad) ever! It’s super easy to make and it’s a great meal during the hot summer weather.
Ensalada de Pollo Mexicana (Mexican Chicken Salad)
Ensalada de pollo (Mexican chicken salad) is a super easy and delicious meal made from shredded chicken and veggies. It can be served with tostadas, crackers or bread.
- 1/3 cup sour cream
- 1/2 cup mayonnaise
- 1 tsp garlic salt
- 1/2 tsp ground black pepper
- 1/4 cup diced white onion
- 1/4 cup chopped celery
- 1/4 cup chopped pickled jalapenos plus 2 tbs of the juice
- 15 oz can of mixed veggies drained
- 3 cups shredded chicken
In a bowl combine the sour cream, mayonnaise, garlic salt, and pepper and mix well.
Add the onion, celery, jalapenos and the juice from the jalapenos to the bowl. Mix well.
Next add the veggies and chicken and mix again until everything is well coated.
Transfer to the fridge to chill for about an hour before serving.