Ensalada de Pollo is a classic Mexican chicken salad that combines tender, shredded chicken with a creamy, flavorful dressing. Often served at family gatherings or picnics, this dish is not only hearty but also refreshing. The chicken is mixed with crunchy vegetables like carrots, peas, and corn, and often includes potatoes for added substance. A tangy mayonnaise-based dressing ties it all together, giving it a smooth, rich texture. Perfectly suited as a light lunch or served as a filling for tortas, this salad offers a wonderful balance of flavors and textures.
Ingredients:
- 2 boneless, skinless chicken breasts
- 3 medium potatoes, peeled and diced
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup celery, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- Juice of 1 lime
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
Instructions:
- Cook the chicken: In a large pot, bring water to a boil and add the chicken breasts. Cook for about 20 minutes, or until the chicken is fully cooked. Remove the chicken from the water, let it cool slightly, and then shred it into bite-sized pieces using two forks.
- Boil the potatoes: In the same pot, add the diced potatoes and boil until tender, about 10-12 minutes. Drain and set aside to cool.
- Prepare the vegetables: While the potatoes are boiling, cook the peas, carrots, and corn in a separate pot of boiling water for about 5 minutes, until just tender. Drain and cool.
- Make the dressing: In a large bowl, mix together the mayonnaise, sour cream, Dijon mustard, and lime juice. Season with salt and pepper to taste.
- Assemble the salad: In the large bowl with the dressing, add the shredded chicken, cooked potatoes, peas, carrots, corn, celery, and red onion. Stir everything together until the dressing evenly coats all the ingredients.
- Chill and serve: Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Before serving, garnish with chopped fresh cilantro.
Enjoy your Ensalada de Pollo as a standalone dish or inside warm tortillas or crispy torta rolls!
