Mexican Chicken Salad (Ensalada de Pollo)

Mexican Chicken Salad, or Ensalada de Pollo, is a creamy, zesty dish made with shredded chicken, mixed vegetables, and mayonnaise. It’s commonly served chilled on tostadas, crackers, or inside sandwiches.

Ingredients

• 2 chicken breasts, cooked and shredded
• 1 cup diced boiled potatoes
• 1/2 cup cooked peas
• 1/2 cup cooked corn kernels
• 1/2 cup cooked diced carrots
• 1/4 cup red onion, finely chopped
• 1 jalapeño (optional), minced
• 1/2 cup mayonnaise
• 1 tbsp lime juice
• Salt and pepper to taste

Directions

1. Cook the Chicken:
2. Boil chicken breasts in salted water until fully cooked (about 15–20 minutes). Let cool and shred.
3. Prepare the Veggies:
4. If using fresh carrots and potatoes, dice and boil them until just tender. Drain and cool.
5. Mix the Salad:
6. In a large bowl, combine shredded chicken, carrots, potatoes, peas, corn, jalapeño, and onion.
7. Add Dressing:
8. Stir in mayonnaise, lime juice, salt, and pepper. Mix until creamy and well coated.
9. Chill and Serve:
10. Refrigerate for 30 minutes before serving. Serve with tostadas, lettuce cups, or crackers.