This Mexican chicken salad (ensalada de pollo) is one of the easiest recipes you can make for a quick lunch or dinner. It's made with leftover rotisserie chicken, packed with veggies and so much flavor. This chicken salad recipe is very similar to this delicious Mexican macaroni salad but is more protein packed.
It's one of my go-to recipes in the summer time when I don't feel like cooking, but want to eat something really delicious. This recipe was one of my favorites growing up and my favorite way to eat it is with tostadas and salsa and now I get to make it for my family.
Why you'll love this recipe
- It's perfect for meal prep, potlucks, bbq's and any gathering
- It comes together super quick when you buy store-bought rotisserie chicken or use any leftover chicken
- You only need 3 main ingredients and salt and pepper
Ingredients you'll need
Shredded chicken I like using store bought rotisserie chicken for a super quick meal, but also like using this super easy instant pot shredded chicken recipe
Mixed Vegetables I like using frozen mixed vegetables for a fresher taste. You can also use canned mixed vegetables
Mayonnaise binds everything together and adds creaminess and delicious flavor
Garlic salt - for some flavor
Black pepper for added peppery taste
Cooking chicken on the stovetop
To cook the chicken on the stovetop place all your chicken (2 large chicken breast or 4-5 boneless chicken thighs) in a large saucepan, stockpot or dutch oven, then cover with chicken broth or water. If using only water add one cube of chicken bouillon. Cook on medium high heat bringing to a boil. Once it starts boiling lower the heat and let it simmer for about 25 minutes or until chicken reads 165°F on thermometer. Let it cool down and transfer to a bowl and shred with two forks or your hands.
Cooking shredded chicken in the Instant Pot
If I'm not buying store bought rotisserie chicken for this recipe then i'm making chicken in the instant pot and my go to recipe is this easy instant pot shredded chicken. It's super easy to make and the chicken is so tender and delicious.
How to make this Mexican style chicken salad
Step 1 Start by prepping the chicken. If you have store bought rotisserie chicken or any leftover chicken start shredding the chicken and place in a large mixing bowl. I like using chicken thighs or a mix of thighs and chicken breast.
Step 2 Add in the mixed vegetables to the bowl. if using frozen mixed vegetables I like to bring a small pot of water to a boil and then adding the vegetables, heating for 3 minutes and then draining the water and setting aside. Or follow packaging directions for heating in the microwave. If using canned mixed vegetables just drain the water in a colander and rinse over cold water and set aside.
Step 3 Add in the mayonnaise and incorporate with the chicken and mixed vegetables. Add garlic salt and pepper and chill in the refrigerator for at least one hour before serving.
How to serve
My favorite way to serve Mexican chicken salad is with the following:
- Tostadas - This recipe makes the best Mexican chicken salad tostadas. It's my favorite way to eat it with some red spicy salsa on top
- Sandwich or wrap for a quick lunch on the go.
- Crackers - My kids love to eat this Mexican salad with salty crackers.
- Tortilla chips - To serve as an appetizer
Substitutions and Variations
Mixed Vegetables - you can add your favorite vegetables here, but I find that the mixed frozen veggies are one and one and taste much fresher than the canned vegetables.
Mayonnaise - Adding half mayonnaise with half Mexican crema adds extra creaminess and richness to this easy Mexican chicken salad
Celery - add 2-3 diced celery stalks for that extra crunch
Storing suggestions
You can store Mexican chicken salad in an airtight container or zip top bag up to four days in the refrigerator.
Freezing: You can freeze chicken salad but the freshness and texture won't be the same. It can be frozen in a freezer zip-top bag or air tight container for up to three months.
Mexican Chicken Salad
Ingredients
- 4 cups shredded chicken (rotisserie chicken)
- ⅓-1/2 cup mayonnaise
- 2 cups Mixed vegetables* (I use frozen)
- ½ teaspoon garlic salt
- ½ teaspoon freshly ground pepper
- 1-2 stalks celery (diced) optional
Instructions
- Start by prepping the chicken. If you have store bought rotisserie chicken or any leftover chicken start shredding the chicken and place in a large mixing bowl. I like using chicken thighs or a mix of thighs and chicken breast.
- Add in the mixed vegetables to the bowl. If using frozen mixed vegetables I like to bring a small pot of water to a boil and then adding the vegetables, heating for 3 minutes and then draining the water and setting aside. Or follow packaging directions for heating in the microwave. If using canned mixed vegetables just drain the water in a colander and rinse over cold water and set aside.
- Add in the mayonnaise and incorporate with the chicken and mixed vegetables. Add garlic salt and pepper for flavor and chill in the refrigerator for at least one hour before serving
Notes
-
- Tostadas - Serve with tostadas topped with hot sauce or red spicy salsa
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- Sandwich or wrap for a quick lunch on the go.
-
- Crackers - to eat as a snack
-
- Tortilla chips - To serve as an appetizer
If you give this Mexican chicken salad recipe a try please leave a comment and star rating letting me know how much you loved it!
Check out other easy dinner recipes
Mexican Macaroni Salad
Imitation crab ceviche
Spaghetti con crema
Spaghetti Verde
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