Ensalada de Pollo (Mexican Chicken Salad) Recipe

 

Prep: 20 mins

Cook: 8 mins

Cooling Time: 10 mins

Total: 38 mins

Servings: 6 to 8 cups

Yield: 6 heaping cups

Introduction: 

Ensalada de Pollo, inspired by the classic Olivier salad, brings a Mexican twist to this internationally beloved dish. Featuring shredded rotisserie chicken, creamy lime and cilantro dressing, and vibrant vegetables, this salad is perfect for quick dinners or potluck gatherings. It's a refreshing blend of flavors and textures, ideal for enjoying chilled on warm summer evenings.

Ingredients:

• 2 cups Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
• 1 teaspoon fine salt, plus more as needed
• 1/2 cup mayonnaise
• 1/2 cup Mexican crema
• 1 1/2 teaspoons fresh lime juice
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 4 cups shredded rotisserie chicken breast
• 12-ounce bag frozen peas and carrots, thawed
• 1/3 cup coarsely chopped onion
• 1/4 cup finely chopped fresh cilantro, plus more for garnish
• Escabeche or pickled jalapeños for serving (optional)

Steps to Make It:

1. Prepare the Potatoes:

   • In a small pot, add the cubed Yukon Gold potatoes and cover with cool water. Season with a large pinch of fine salt. Bring to a boil and cook for 6 to 8 minutes until the potatoes are just tender but still firm. Drain and spread them out on a plate or shallow bowl. Refrigerate to cool.

2. Make the Dressing:

   • In a small bowl, combine the mayonnaise, Mexican crema, fresh lime juice, 1 teaspoon fine salt, and 1/2 teaspoon freshly ground black pepper. Mix well and set aside.

3. Combine Ingredients:

   • In a large bowl, place the shredded rotisserie chicken breast, thawed peas and carrots, chopped onion, and finely chopped cilantro.
   • Pour the prepared dressing over the chicken and vegetables. Mix thoroughly to combine.

4. Add Potatoes and Adjust Seasoning:

   • Gently fold the cooled cubed potatoes into the chicken salad mixture. Taste and adjust seasoning with more salt and pepper if needed.

5. Serve:

   • Serve the ensalada de pollo immediately, garnished with additional cilantro and pickled jalapeños if desired. Alternatively, cover and refrigerate until chilled before serving.

How To Store:

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Allow the salad to sit at room temperature for 15 to 20 minutes before serving chilled.

Nutrition Facts (per serving):

• Calories: 405
• Fat: 24g
• Carbohydrates: 15g
• Protein: 34g

Enjoy this refreshing and flavorful Ensalada de Pollo, perfect for any occasion where you want to enjoy a taste of Mexican-inspired cuisine with a twist!