Ensalada de Pollo (Mexican Chicken Salad)
Ensalada de Pollo (Mexican Chicken Salad)
Ingredients
For the Salad
- 3 potatoes, small, diced
- 1/2 pound baby carrots, small, diced
- 1 rotisserie chicken, shredded
- 1/2 onion, chopped
- 15 ounces corn
- 15 ounces peas
For the Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon mustard
- 3 pickled jalapeños, chopped
- 3 tablespoons jalapeño juice, from pickled jalapeños
- 1/2 teaspoon garlic salt
- 1 teaspoon black pepper
- as needed salt, to taste
For Serving
- as needed tostadas
- as needed hot sauce, optional
Instructions
- 1
Place the diced potatoes and diced baby carrots into a small saucepan. Add a generous amount of salt and cover the vegetables with water. Set the saucepan over medium-high heat and bring to a full boil.
⏱️ 5 min
- 2
Once boiling, reduce the heat to medium and cook for 10 minutes, or until the potatoes and carrots are tender. Turn off the heat, drain the cooked vegetables, and allow them to cool completely.
⏱️ 10 min
- 3
In a large bowl, combine the mayonnaise, sour cream, mustard, garlic salt, black pepper, and salt to taste. Add the chopped pickled jalapeños along with their juice. Mix all the dressing ingredients thoroughly until well combined.
⏱️ 5 min
- 4
Add the shredded rotisserie chicken to the bowl with the dressing. Mix until the chicken is evenly coated.
⏱️ 2 min
- 5
Add the chopped onion, corn, and peas to the bowl. Mix these ingredients together with the chicken and dressing.
⏱️ 3 min
- 6
Finally, add the cooled, cooked potatoes and carrots to the mixture. Mix all the ingredients thoroughly until everything is well incorporated.
⏱️ 5 min
- 7
Cover the bowl and place the chicken salad in the refrigerator to chill for at least 50 minutes to allow the flavors to meld.
⏱️ 50 min
- 8
Serve the delicious chicken salad on tostadas, topped with hot sauce if desired. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Ensalada de Pollo (Mexican Chicken Salad)
For the Salad
- 3 potatoes, small, diced
- 1/2 pound baby carrots, small, diced
- 1 rotisserie chicken, shredded
- 1/2 onion, chopped
- 15 ounces corn
- 15 ounces peas
For the Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon mustard
- 3 pickled jalapeños, chopped
- 3 tablespoons jalapeño juice, from pickled jalapeños
- 1/2 teaspoon garlic salt
- 1 teaspoon black pepper
- as needed salt, to taste
For Serving
- as needed tostadas
- as needed hot sauce, optional
Instructions
- 1
Place the diced potatoes and diced baby carrots into a small saucepan. Add a generous amount of salt and cover the vegetables with water. Set the saucepan over medium-high heat and bring to a full boil.
⏱️ 5 min - 2
Once boiling, reduce the heat to medium and cook for 10 minutes, or until the potatoes and carrots are tender. Turn off the heat, drain the cooked vegetables, and allow them to cool completely.
⏱️ 10 min - 3
In a large bowl, combine the mayonnaise, sour cream, mustard, garlic salt, black pepper, and salt to taste. Add the chopped pickled jalapeños along with their juice. Mix all the dressing ingredients thoroughly until well combined.
⏱️ 5 min - 4
Add the shredded rotisserie chicken to the bowl with the dressing. Mix until the chicken is evenly coated.
⏱️ 2 min - 5
Add the chopped onion, corn, and peas to the bowl. Mix these ingredients together with the chicken and dressing.
⏱️ 3 min - 6
Finally, add the cooled, cooked potatoes and carrots to the mixture. Mix all the ingredients thoroughly until everything is well incorporated.
⏱️ 5 min - 7
Cover the bowl and place the chicken salad in the refrigerator to chill for at least 50 minutes to allow the flavors to meld.
⏱️ 50 min - 8
Serve the delicious chicken salad on tostadas, topped with hot sauce if desired. Enjoy!