Ensalada De Pollo (Mexican Chicken Salad)

Ensalada de Pollo Mexicana (Mexican Chicken Salad) is one of those effortless recipes that tastes like you spent way more time on it than you actually did. It comes together in a pinch with simple, everyday ingredients like shredded chicken, frozen mixed veggies, Mexican crema, mayo, lime juice, and a splash of jalapeño brine for a little kick.

Trust me, if you love chicken salad, you have to try this!

I'll be honest: I was skeptical the first time I had this dish while traveling in Mexico. Peas and carrots in chicken salad didn't quite feel right. But I was hooked once I bit into the traditional Mexican torta—packed with chicken salad, avocado, pickled jalapenos, and veggies. Plus, frozen veggies mean less chopping!

The other thing I love about this dish is that it works for anything, think tostadas, sandwiches, salads, or even just straight from the bowl. It's perfect for meal prep, quick lunches, or last-minute dinners when you want something delicious without a lot of effort. If you love fresh, easy, and flavorful meals, this one's a must-try!

Want more chicken salad recipes? Try this Mediterranean Chicken Salad and Chinese Chicken Salad!

Key Ingredients

Here are some of the main ingredients you will need for this recipe! For the complete list of ingredients, you can just scroll down to the recipe card below.

• Cooked, shredded chicken: Rotisserie chicken works great here, but any cooked chicken will do, like this grilled chicken breast or Mexican pollo asadodo! Swap in canned chicken or even tuna
• Mexican crema (or light sour cream): Crema is richer and slightly tangier than sour cream, giving this salad a smooth, velvety texture. Sour cream is an excellent swap if that's what you have. It's paired with light mayo to ensure the dressing isn't too tangy.
• Peas, carrots, and corn: The traditional veggies added to chicken salad in Mexico.  Defrost the veggies so the salad doesn't get watery. Some people skip this step and throw in the frozen veggies if they aren't serving it right away since they will defrost in the fridge, but I prefer defrosted. 
• Lime juice: A fresh pop of citrus brightens the whole dish. Freshly squeezed lime juice is best, but bottled works in a pinch. Lemon juice also works. 
• Jalapeño brine (plus diced pickled jalapeños, if using): This is the secret ingredient! The brine adds a subtle tangy heat, and if you love spice, the diced pickled jalapeños take it up a notch.
• Boiled potatoes (optional): Some like to add potatoes for a heartier texture. If you do, just make a little extra dressing to coat everything properly. Red or russet potatoes would be perfect here since they hold up their shape.

How to Make This Mexican Chicken Salad Recipe

Making Ensalada de Pollo Mexicana is super simple and comes together in no time!

First, mix the creamy dressing by stirring the Mexican crema, mayo, lime juice, jalapeño brine, salt, and pepper in a large bowl. This creates a rich, tangy base that beautifully coats everything.

Once that's ready, toss in the shredded chicken and thawed veggies, then give it all a good stir until everything is evenly combined. If you like a little heat, go ahead and add some chopped pickled jalapeños for an extra kick.

Once it's all mixed, serve it however you like! It's delicious with tostadas, crackers, over a bed of greens, or even stuffed into a sandwich.

Pro tip: If you add potatoes, do not overcook them, as they might become mushy. For best results, cook them only until they are fork-tender.

How to Cook Chicken for Chicken Salad

The great thing about this recipe is that you can cook the chicken differently depending on what you have time for and what equipment you prefer. Here are the best methods:

Poached

• Place chicken in a pot and cover with water or broth. Add a pinch of salt and aromatics like garlic or bay leaves for extra flavor.
• Bring to a gentle simmer (not a rolling boil) and cook for about 15-20 minutes until the chicken is fully cooked.
• Let it rest for a few minutes before shredding. This method keeps the chicken moist and easy to mix into the salad.

Pan-Seared

• Heat a little oil in a skillet over medium heat. Season the chicken with salt and pepper (or any spices you like).
• Cook for 5-7 minutes per side, depending on thickness, until golden brown and fully cooked.
• Let it rest for a few minutes, then shred or chop. This method adds slightly caramelized flavor, making the salad even more delicious.

Baked

• Preheat the oven to 400°F and place chicken breasts on a lined baking sheet.
• Season lightly and bake for 20-25 minutes or until the internal temperature reaches 165°F.
• Let the chicken cool slightly before shredding. This method works great if you're prepping for multiple meals.

Instant Pot

• Place chicken in the Instant Pot with 1 cup of broth or water for moisture.
• Cook on high pressure for 10 minutes (12 minutes if using frozen chicken), then let the pressure release naturally for 5 minutes before shredding.
• The Instant Pot makes incredibly tender chicken with minimal effort!

Slow Cooker

• Place chicken in a slow cooker with broth, salt, and seasonings.
• Cook on low for 6-7 hours or high for 3-4 hours until fork-tender.
• Shred directly in the slow cooker for juicy, flavorful chicken that's perfect for salads.

What vegetables work best in this salad?

The classic mix includes peas, carrots, and corn, but you can customize it! Some versions also include green beans, diced bell peppers, or celery for extra crunch. If using fresh vegetables instead of frozen, blanch them first to soften them slightly.

Can I make this recipe ahead of time?

Yes! In fact, it tastes even better after sitting in the fridge for a few hours as the flavors meld together. Just store it in an airtight container and stir before serving. If making it more than a day in advance, wait to add the lime juice until just before serving to keep the flavors fresh.

How do I prevent chicken salad from getting too dry?

If the salad seems dry after chilling, simply stir in a little more crema, mayo, or even a splash of lime juice before serving. If you're adding potatoes, make extra dressing to keep everything well-coated.

Customize Your Mexican Chicken Salad

Here are some fun ways to make this recipe your own:

• Swap the protein: Not a fan of chicken? Try chopped turkey breast, canned tuna, or even Blackened Shrimp for a different twist.
• Bulk it up: Add some Blackened Corn or drained canned black beans to bulk up the salad and add extra nutrients!
• Use dressing instead: Instead of using mayonnaise and Mexican crema, you can swap these with Creamy Avocado Dressing or Southwest Salad Dressing for a fun twist!
• Make it spicy: For extra heat, add fresh diced jalapeños, a dash of hot sauce, or a sprinkle of chili powder. Many times, the dressing is also made with blended chipotle peppers in adobo. 
• Lighten it up: Swap half the mayo for Greek yogurt, or use all yogurt for a tangier, protein-packed alternative.
• Herbs: Mix in chopped cilantro, green onions, or parsley.
• Add cheese: Crumble some queso fresco or cotija cheese into the salad mixture for a hint of tangy flavor.
• Dairy-free: Use dairy-free yogurt, mayonnaise, or sour cream. Or use mashed avocado. 
• Red onion: Mix and toss some red onion into the salad. You could also add Pickled Red Onions for a less intense flavor.

How to Serve Ensalada de Pollo Mexicana

This Mexican chicken salad can be served in so many ways! Here are some of our favorites:

• Tostadas: Spread a generous layer over crispy baked tostadas and top with avocado or guacamole, hot sauce, or a sprinkle of queso fresco.
• Sandwiches and wraps: Stuff into a sandwich, croissant, or tortilla wrap for a quick and satisfying meal.
• Chicken Salad Lettuce Wraps: Spoon into large lettuce leaves like romaine or butter lettuce for a fresh, low-carb option.
• Over greens: Serve over a bed of mixed greens or shredded lettuce for a light, refreshing salad.
• With crackers or chips: Enjoy as a dip with crackers, baked tortilla chips, or even plantain chips for a crunchy bite.
• Stuffed in avocado or bell peppers: Fill avocado halves or hollowed-out bell peppers for a fun, nutrient-packed serving idea.
• Make it a bowl: For an easy grain bowl, pair it with rice, beans, shredded lettuce, cherry tomatoes, and sliced avocado.