Ensalada de Pollo (Mexican Chicken Salad)

Name: Ensalada de Pollo (Mexican Chicken Salad)
Prep time: 20 min
Cook time: 8 min
Total time: 38 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 cups Yukon gold potatoes, peeled and cut into 1/4-inch cubes; 1 teaspoon fine salt, 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, more to taste; 4 cups shredded rotisserie chicken breast; 12-ounces bag frozen peas and carrots, thawed; 1/3 cup coarsely chopped onion; 1/4 cup finely chopped fresh cilantro, more for garnish; Escabeche or pickled jalapeños for serving, optional

A creamy rotisserie chicken salad, enhanced with mixed vegetables and served with a simple dressing, is ideal for any party, potluck, or picnic.

⭐ 4.8 (20 reviews) Prep: 20 minCook: 8 minTotal: 38 minYields: 8 servings

Category Tags:

Entree Dinner Lunch Salad

Cuisine Tags:

Mexican

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Instructions

Start boiling salted water for 2 cups peeled, 1/4-inch cubed Yukon Gold potatoes.
Cook potatoes for 6 to 8 minutes until tender-firm, then drain and chill them.
Combine 1/2 cup mayonnaise, 1/2 cup Mexican crema, 1 1/2 teaspoons lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl.
In a large bowl, mix 4 cups shredded rotisserie chicken, 12-ounce thawed peas and carrots, 1/3 cup chopped onion, and 1/4 cup chopped cilantro, then incorporate the dressing.
Fold the chilled potatoes into the chicken salad and adjust seasonings to taste.
Serve immediately, or chill and garnish with additional cilantro or pickled jalapeños if desired.

Nutritional Info (per serving)

Calories: 405 kcal

Carbohydrate: 15 g

Cholesterol: 127 mg

Fiber: 2 g

Protein: 34 g

Saturated Fat: 7 g

Sodium: 857 mg

Sugar: 3 g

Fat: 24 g

Unsaturated Fat: 0 g