Ensalada de Pollo

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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!

Course Main Course, Side Dish

Cuisine Mexican

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 420kcal

Author Alexandria Drzazgowski

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

Recipe Copyright The Foreign Fork. For educational or personal use only.

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.