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Mexican Chicken Salad

5.0 from 26 votes

Mexican chicken salad (ensalada de pollo mexicana) is a delicious and easy recipe that makes for a perfect fresh summer salad. This salad is made with simple ingredients like shredded chicken, mixed vegetables, potatoes, mayonnaise, sour cream, and lime juice.

It is a perfect dish for using up leftovers or making ahead of time. You can serve it on its own, on a tostada shell, in a sandwich, or with saltine crackers.

One of the best things about Mexican chicken salad is its versatility. You can make it as simple or as complex as you like, depending on your tastes and the ingredients you have on hand. It is a great way to use up leftover chicken, and you can easily adapt the classic chicken salad recipe to include your favorite vegetables and spices.

Mexican chicken salad is a delicious and easy-to-make recipe that is perfect for any summer meal. Whether you are looking for a quick and easy lunch or a refreshing dinner, this salad is sure to satisfy your cravings.

Ingredients

  • Chicken – I prefer to use rotisserie chicken for my Mexican chicken salad but you can definitely use grilled boneless, skinless chicken breast
  • Vegetables – I like to use potatoes, mixed vegetables, bell pepper, and corn in my Mexican chicken salad, but you could also add other veggies
  • Creamy Dressing – I like to use a combination of Mexican crema, mayo and yellow mustard to create a tangy, creamy dressing that complements the flavors of the chicken and vegetables perfectly.
  • Lime Juice – To add some brightness and acidity to your salad, be sure to include plenty of fresh lime juice. I like to squeeze a whole lime over my salad and then toss everything together to make sure the flavors are evenly distributed.

How to Make Mexican Chicken Salad

1. Prepare Potatoes: In a medium saucepan, bring water to a boil over high heat. Once boiling, add the peeled and cubed potatoes. Cook until fork-tender, approximately 6-8 minutes. Drain the water and set the potatoes aside to cool.

2. Prepare Vegetables: While the potatoes are cooking, use a separate saucepan over low heat. Combine minced garlic, frozen peas, and carrots. Simmer and stir occasionally until the vegetables are thawed and cooked through. Set aside to cool.

3. Make Dressing: In a small mixing bowl, create the dressing by combining Mexican crema, mayonnaise, yellow mustard, lime juice, pickled jalapenos, jalapeno brine, and seasonings. Whisk the ingredients together and adjust the taste as needed.

4. Combine Ingredients: In a large mixing bowl, combine shredded rotisserie chicken (at room temperature), diced bell pepper, corn kernels, and the cooled potatoes, peas, and carrots.

5. Add Dressing: Pour the prepared dressing over the ingredients and toss to combine.

6. Chill Before Serving: Refrigerate the salad until ready to serve. For optimal flavor blending, consider chilling it for at least an hour before serving.

Mexican Chicken Salad Variations

When it comes to Mexican chicken salad, there are various ways to customize the dish to your liking. You can add or subtract ingredients to suit your taste preferences. For instance, if you prefer a spicy salad, you can add jalapeno peppers or chili powder to the recipe. On the other hand, if you want a milder salad, you can leave out the spicy ingredients and add more vegetables instead.

Another way to vary the salad is to change the dressing. You can use a creamy dressing or a vinaigrette, depending on your taste. You can also experiment with different types of cheese, such as cotija or queso fresco, to add a unique flavor to the salad.

How to Serve Mexican Chicken Salad

Mexican chicken salad can be served in various ways. You can serve it on a bed of lettuce, or you can use lettuce wraps instead of tortillas. You can also serve the salad with tortilla chips or tostada shells, which can be used to scoop up the salad.

If you prefer a more substantial meal, you can serve the salad with rice or beans on the side. Alternatively, you can serve the salad as a side dish to a main course, such as tacos or enchiladas.

For a refreshing and healthy side dish, you can serve the salad with fresh greens, such as arugula or spinach. This will add a burst of flavor and nutrition to the dish.

Storage and Leftovers

If you have leftover chicken from making the salad, you can store it in the refrigerator for up to four days. However, if you have leftover shredded chicken that has already been mixed with the other salad ingredients, it is best to consume it within two days.

To prevent the salad from becoming soggy, it is important to drain any excess water from the vegetables before mixing them with the chicken. If you need to refresh the salad, you can add a splash of cold water to it and mix it well.

Frequently Asked Questions

What are the typical ingredients in an authentic Mexican chicken salad?

An authentic Mexican chicken salad typically includes ingredients such as chicken, lettuce, tomatoes, avocado, red onion, cilantro, and lime juice. Some variations may also include black beans, corn, or queso fresco. The key to an authentic Mexican chicken salad is to use fresh ingredients and to keep the flavors simple and clean.

How can I make a simple and easy Mexican chicken salad at home?

To make a simple and easy Mexican chicken salad at home, start by cooking chicken breast and shredding it. Then, chop lettuce, tomatoes, and avocado and add them to a large bowl. Add the shredded chicken to the bowl and toss the ingredients together. Drizzle lime juice and a little bit of olive oil over the top of the salad and mix until everything is coated. You can also add some salt and pepper to taste.

What variations can I add to a Mexican chicken salad tostada for more flavor?

To add more flavor to a Mexican chicken salad tostada, you can try adding some sliced jalapeños or serrano peppers for some heat. You can also add some crumbled queso fresco or cotija cheese for a salty kick. Adding some fresh cilantro or a squeeze of lime juice can also brighten up the flavors of the tostada.

Can pasta be incorporated into a Mexican chicken salad, and if so, how?

Yes, pasta can be incorporated into a Mexican chicken salad. To do this, cook your favorite pasta according to the package instructions and let it cool. Add the cooked pasta to a large bowl along with shredded chicken, lettuce, tomatoes, avocado, red onion, and cilantro. Drizzle lime juice and olive oil over the top of the salad and mix everything together until coated.

What are some tips for making a spicy Mexican chicken salad?

To make a spicy Mexican chicken salad, start by adding some sliced jalapeños or serrano peppers to the salad. You can also add some chili powder or cayenne pepper for some extra heat. Adding some hot sauce or chipotle peppers in adobo sauce can also add some smoky and spicy flavor to the salad.

Mexican Chicken Salad Recipe

Mexican Chicken Salad Recipe

Recipe by Adore Foods
5.0 from 26 votes

This Mexican chicken salad is creamy, flavorful, and delicious. It’s loaded with shredded chicken, potatoes, bell peppers, peas, carrots, and corn in a lime, sour cream, mayonnaise dressing. Pickled jalapenos are added to give it a little kick and more tangy flavor. This is the perfect salad to bring to your next gathering!

Course: SaladsCuisine: MexicanDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

10

minutes
Chilling Time

60

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 3 medium 3 gold potatoes, peeled and cubed

  • 2 cloves 2 garlic, minced

  • 4 cups 4 cooked rotisserie chicken, skin removed and shredded (1 whole chicken)

  • 12 ounce 12 bag frozen peas and carrots mix

  • 1 cup 1 canned corn kernels, drained

  • 1 1 red bell pepper, diced

  • 1/2 cup 1/2 mayonnaise

  • 1 cup 1 Mexican crema (can also use sour cream or greek yogurt)

  • 2 tsp 2 yellow mustard

  • 2 tbsp 2 lime juicd

  • 1/4 cup 1/4 diced pickled jalapenos with 1 tablespoon brine

  • 1 tsp 1 salt

  • Cilantro for garnish

Directions

  • In a medium saucepan, bring water to boil over high heat. Once boiling, add the peeled and cubed potatoes and cook until fork tender, about 6-8 minutes. Drain out the water and set aside to cool.
  • As the potatoes are boiling, prepare a separate saucepan over low heat. Combine the minced garlic along with frozen peas and carrots. Simmer and stir often until thawed and cooked through. Set aside to cool.
  • In a small mixing bowl, combine the Mexican crema, mayonnaise, yellow mustard, lime juice, pickled jalapenos, jalapeno brine, and seasonings. Whisk together. Adjust taste as needed.
  • In a large mixing bowl, add the shredded rotisserie chicken, diced bell pepper, and corn kernels. Also add the potatoes, peas, and carrots once they have all cooled.
  • Add the dressing and toss to combine.
  • Refrigerate until ready to serve. If you have time, chill it for an hour before serving to allow the flavors to blend together. Enjoy!

Notes

  • You can use a rotisserie chicken, remove the skin, and shred it. Or you can boil or bake chicken breast until cooked through and then shred it.
  • A 16 ounce bag of frozen mixed veggies will also work for this recipe. A bag of frozen mixed veggies typically contains peas, carrots, corn, and green beans.
  • If you can’t find Mexican crema, sour cream or plain greek yogurt will also work
  • This dish is best served cold or room temperature. Chill it for 1-2 hours before serving for the best flavor. It will give the dressing time to thicken up and the chicken and vegetables to soak up the dressing.