Salpicón de pollo is a delicious and refreshing traditional Mexican salad made with shredded chicken, fresh veggies, and herbs. It’s light, colorful, and packed with flavor, perfect for warm days or whenever you’re craving something fresh and easy.
My salpicón de pollo is just like salpicón de res, but instead of beef, I use shredded chicken.
This salad is really popular in Mexico and we love piling it onto crispy tostadas for a snack or a fun appetizer.
It’s super easy to make, and the best part? The ingredients are simple and you probably already have most of them in your kitchen!
Ingredients
- Chicken: I usually go with chicken breast and cook it myself with just a bit of salt and garlic, but you can totally use leftovers or cook it however you like.
- Fresh produce: I use a mix of tomatoes, onions (both red and white), bell peppers (red and yellow), lettuce, carrots, and a little jalapeño for a kick.
- Olives: I used stuffed olives, but any type of pitted olives works fine for this recipe.
- For the dressing: It’s a mix of olive oil, lime juice, a splash of vinegar, chopped cilantro, oregano, salt, and pepper. Super simple but full of flavor!
Psst, watch this recipe on TikTok!
How To Make Salpicón de Pollo
Grab a small jar. Into the jar go your olive oil, a splash of vinegar, fresh lime juice, a pinch of dried oregano, and lots of chopped cilantro. Add a bit of salt and some freshly cracked pepper.
Now put the lid on tight and shake. You want everything to emulsify, meaning the oil and lime juice come together.
Now, grab a big mixing bowl. In goes your cooked, shredded chicken. Leftovers work great here (hello, rotisserie chicken!), and it’s a great way to stretch a small amount of meat into a full meal.
Add your julienned carrots, sliced red onions, tomatoes, and green olives. I like to cut everything into thin strips, it just looks prettier and you get a little of everything in each bite.
As for the olives, I do half sliced, half whole because… why not? Some bites get a salty pop, others are more mellow.
Add your chopped lettuce now. I usually go with romaine for the crunch, but iceberg or even cabbage works too.
Then pour in that zingy dressing we made earlier.
Toss everything together gently for about 2 to 3 minutes. You want all the chicken and veggies coated in that bright, tangy dressing.
Taste a bite. Does it need more salt? A squeeze of lime? Go for it.
You can serve it right away. But if you’ve got the patience, pop it in the fridge for 20–30 minutes.
Salpicón de pollo gets even better when it has time to chill and mingle.
And there you go, an easy Mexican chicken salad that’s perfect for meal prep, potlucks, or lazy lunches.
Fresh, zesty, colorful, and totally customizable. If you’re looking for healthy Mexican recipes with chicken, this one’s a keeper.
Tips & Notes
- Poach boneless, skinless breasts (or leftover chicken) just until cooked so they stay juicy.
- Toss in crisp, colorful veggies—tomatoes, onions, carrots, bell peppers, lettuce—for flavor and eye candy.
- Splash in lots of fresh lime and adjust until it pops.
- Dress 15–20 minutes ahead and chill so the flavors mingle.
- Add extras like avocado, cappers, or chiles en vinagre to make it yours.
How To Serve This Chicken Salpicon
Chicken salpicón is one of those dishes that just feels right on a hot day. It’s fresh, zesty, and so easy to throw together. I usually serve it chilled, and it’s perfect on its own for a light lunch.
- Tostadas: My favorite! A crispy tortilla piled high with salpicón de pollo is hard to beat. That crunch with the juicy salad? So good.
- Tortilla chips: Totopos are a fun, snacky way to eat it. Great for game day or just a casual lunch with an agua fresca (I’m team agua de sandia).
- On a plate: When I want to turn it into a full meal, I serve it with frijoles refritos, arroz rojo, and warm tortillas on the side. Simple, satisfying, and so crowd-pleasing.
Trust me—however you serve it, this chicken salpicón is going to disappear fast!
Prep Ahead & Store
You can keep this salad in the fridge for about 3 to 4 days, but it’s tastiest in the first couple of days when everything’s still fresh and crunchy.
If you want to prep ahead, you can store the veggies, chicken, and dressing in separate containers, then mix everything about 15 minutes before serving.
That trick is especially great if you’re bringing it to a potluck or party. Super easy and it stays nice and crisp!
Similar Recipes
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Video
Salpicón de Pollo
Equipment
- 1 large mixing bowl
Ingredients
- 3 cups shredded chicken breast
- 2 medium tomatoes (sliced)
- 1 medium red bell pepper (cut into strips)
- 1 medium yellow bell pepper (cut into strips)
- 1 small white onion (sliced)
- 1 small red onion (sliced)
- 2 jalapeño peppers (chopped)
- 1 large carrot (cut into ribbons)
- 4 cups lettuce (chopped)
- ½ cup olives (pitted and sliced)
For dressing
- ¼ cup extra virgin olive oil
- ¼ cup white vinegar
- 1 lime (juice)
- 2 Tbsps cilantro (chopped)
- 1 Tbsp oregano
- salt & pepper (to taste)
Instructions
- Place olive oil, vinegar, lime juice, orégano, and chopped cilantro in a jar.
- Add a pinch of salt and freshly cracked pepper, close the lid, and shake the jar until all ingredients are emulsified.
- Place shredded chicken in a large mixing bowl along with all vegetables and olives.
- Pour over the dressing and mix gently for 2-3 minutes or until all veggies and chicken and nicely coated with the dressing.
- Adjust salt and pepper to taste then serve immediately or chill it in the fridge for 20-30 minutes so the flavors blend together.
Notes
- You can totally use leftover rotisserie chicken for this recipe. Super easy and full of flavor.
- Pick a mix of fresh, seasonal veggies, they make it colorful and extra tasty.
- Feel free to adjust the lime juice and vinegar to make it as tangy as you like.
- And don’t forget: mix in the dressing about 15–20 minutes before serving and let it chill a bit so all the flavors come together nicely!
I am gonna make this recipe this weekend but just wanted to thank you for how detailed are you with your recipes, this is what keeps me coming back whenever I want to cook Mexican food.
I made salpicon de pollo as soon as saw it in your Instagram feed. So delicious and refreshing indeed! The tangy-lemony dressing was something I didn’t expect was this good, considering the simplicity. My fav recipe for summer from now!