Ensalada de Pollo, or Mexican Chicken Salad is an easy and filling dish that tastes like home. With plenty of vegetables, chicken and a simple mayonnaise dressing, this dish is perfect for your next party or potluck!
Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!
This post has been sponsored by Hungryroot. All thoughts and opinions are my own. Thank you for supporting the brands that keep The Foreign Fork running!
As the weather gets warmer, the mayonnaise and potato salads start to come out! Why is that? Maybe it’s because the warm weather makes people want to avoid using the oven (which is why I’m obsessed with my Instant Pot Shrimp Scampi!) or maybe it’s because a quick Easy Pasta Salad helps you feel full and get back to enjoying the outdoors faster!
In any case, I love a good fresh side, like Green Goddess Salad or a German Potato Salad, with some grilled meat.
Today’s salad is a full meal in itself. It’s packed with chicken, potatoes and vegetables and served in a creamy sour cream sauce. It’s a perfect way to use up leftover rotisserie chicken or vegetables and has a flavor everyone will love!
If you need dinner on the table fast or a classic, delicious dish to bring to a party or potluck, Ensalada de Pollo is perfect!
Why Make This Recipe
- Quick Prep: This dish can be ready in less than 30 minutes! It calls for simple ingredients that just need to be chopped and mixed. It’s best served cold which makes it a great make ahead meal!
- Classic Flavor: All the flavors in this dish are so nostalgic. It may be recognized as a Mexican dish but the mayonnaise, chicken and potatoes may have you picturing classic American cuisine.
- Taste of Mexico: Ensalada de Pollo has become a classic Mexican dish, served at almost any special gathering!
Recipe Origins
It’s tough to nail down the exact origin of Ensalada de Pollo. It is widely considered a Mexican dish, but it was likely influenced by many other cultures.
Mexican chicken salad looks very similar to Olivier Salad, a creamy potato salad that was first created by Lucien Olivier, a famous chef in Moscow. That dish includes potatoes, carrots and peas, mixed with ham or sausage and boiled eggs. It’s very possible that this Mexican Chicken Salad was inspired by Olivier but the chicken, sour cream and cilantro garnish give Ensalada de Pollo a more Latin taste.
Another rumor is this salad first appeared in a cookbook called The Carolina Housewife, published in 1847 and quickly became a household favorite in Mexico because it’s an easy way to stretch ingredients and feed a crowd.
Today this Mexican Chicken Salad is a popular side dish at most gatherings. From weddings to baptisms and holidays, this Chicken Salad is the perfect party food.
Ingredients to Make Ensalada De Pollo
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
All of my ingredients for this recipe were either pantry staples or came from my Hungryroot order! Hungryroot will send fresh and delicious groceries to your house so that you can have a quick meal on the table at any time! Use my code for 40% off!
- Potatoes: I used russet potatoes but you could use Yukon Gold or even red potatoes
- Frozen Peas & Carrots: I would not recommend using canned as they can be too mushy. Frozen works best!
- Corn: You can use fresh, frozen, or canned
- Shredded Chicken: This recipe is a great way to use leftover rotisserie chicken or HungryRoot’s sous-vide chicken, but you can use any cooked chicken you have on hand.
- Celery: Celery is optional but adds a nice crunch
- Mayonnaise
- Sour Cream
- Mustard
- Lemon or Lime juice: I recommend fresh!
- Chopped cilantro: For garnish
- Crackers or tostadas: For serving
Tools
- Large Pot
- Large Mixing Bowl
How to Make this Recipe
Step One: Cut the potatoes into bite-sized pieces, then boil them until they’re fork tender.
Step Two: Pour the peas, carrots and corn into the hot water to defrost.
Step Three: Mix mayonnaise, sour cream, mustard, lime juice, salt, and pepper.
Step Four: Combine the shredded chicken, diced potatoes, carrots, peas, corn, and celery. Add the dressing and stir until well coated.
Step Five: Cover and chill in the fridge for at least 30 minutes to let the flavors meld.
Why Hungryroot?
I’ve always had my eye on my meal kits, but I’ve never moved forward with any of them because I like to do my own experimentation in the kitchen as well… I never want to be stuck to someone else’s recipes.
When I heard about Hungryroot I was so excited… It’s similar to a meal kit, but it’s also so much more!
When you first sign up, you take a personalized quiz to figure out your cooking and eating style, what ingredients you love or want to avoid, and the types of recipes you’d prefer to receive.
Based on your answers, HungryRoot creates a shopping list for you and puts together a week-long meal plan including everything you need to make the recipes. BUT you can also use it as a grocery shopping platform, adding in produce, meats or grocery items you also want to have on hand!
I LOVE having a Hungryroot order lined up to arrive at my house on the day that I get home from a long trip… Food on my doorstep with dinners for the whole week ready to go!
Hungryoot was kind enough to give me a code for my readers (and it’s the best discount out there!). Try out a week of Hungryroot with my link and get 40% off of your free delivery + a surprise snack in your box!
Expert Tips
- You can dress up the sauce with additional spices if you like. A little garlic powder and onion powder are great. I’ve also seen people add a bit of juice from a can of jalapenos for some added spice.
- You want to serve this dish chilled.
- Be sure not to overcook your potatoes or they will mash when you try to mix with the other ingredients. Cook until just fork tender.
- This recipe can be served with crackers, tostadas or as a filling for sandwiches.
Recipe FAQs
Absolutely! This is a great dish to prepare ahead. You can prepare the entire recipe and keep it in the refrigerator up to three days before serving. You can also mix the dressing and prepare the vegetables and chicken and mix all together just before serving.
This recipe does not freeze well because of the sour cream. If you have leftovers, be sure and eat them within three days.
Did you like this Ensalada de Pollo? If you liked this, make sure to also check out my these other recipes I’ve chosen for you:
If you tried this Ensalada de Pollo Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Ensalada de Pollo
Equipment
- Large Pot
- Large Mixing Bowl
Ingredients
- 2 russet potatoes
- 2 cups Frozen Peas & Carrots
- 1 cup corn, fresh, frozen, or canned
- 20 oz cooked and shredded chicken, boiled or rotisserie works well
- ½ cup celery, finely chopped (optional)
- 1 cup mayonnaise
- ½ cup sour cream
- 1 ½ tablespoon mustard
- 1 ½ tablespoon lemon or lime juice
- Salt and pepper, to taste
- Chopped cilantro, for garnish
- Crackers or tostadas, for serving
Instructions
- For the easiest shopping, order your groceries from Hungryroot.
- Peel the potatoes and cut them into bite-sized pieces.
- Fill a medium pot with water and bring it to a boil. Add the potatoes and boil them until fork tender, about 8-10 minutes. Once cooked, remove the pot from the hot burner. Pour the peas and carrots and corn into the hot water, letting it sit for about 30 seconds to defrost.
- Drain the potatoes, carrots, peas and corn into a strainer. Let them cool.
- In a large bowl, combine shredded chicken, diced potatoes, carrots, peas, corn, and celery (if using).
- In a separate small bowl, mix mayonnaise, sour cream, mustard, lime juice, salt, and pepper. Adjust seasoning to taste.
- Add the dressing to the chicken and vegetable mixture. Stir until well coated.
- Cover and chill in the fridge for at least 30 minutes to let the flavors meld.
- Garnish with chopped cilantro and serve with crackers, tostadas, or as a sandwich filling.
Notes
- Potatoes: You could use Yukon Gold or even red potatoes
- Frozen Peas & Carrots: I would not recommend using canned as they can be too mushy. Frozen works best!
- Corn: You can use fresh, frozen, or canned
- Shredded Chicken: You can use any cooked chicken you have on hand.
- Celery: Celery is optional but adds a nice crunch
- Lemon or Lime juice: I recommend fresh!
- You can dress up the sauce with additional spices if you like. A little garlic powder and onion powder are great. I’ve also seen people add a bit of juice from a can of jalapenos for some added spice.
- You want to serve this dish chilled.
- Be sure not to overcook your potatoes or they will mash when you try to mix with the other ingredients. Cook until just fork tender.
- This recipe can be served with crackers, tostadas or as a filling for sandwiches.
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