Ensalada de Pollo (Mexican Chicken Salad)

This ensalada de pollo Mexicana (Mexican chicken salad) is packed with fresh and simply amazing flavors. Creamy, chunky, and with a nice spicy touch from pickled jalapeños, this is the perfect salad for your potlucks!

Ensalada de pollo close-up.

Enjoy this amazing and super easy ensalada de pollo as a side dish for your favorite grilled protein, or serve over tostadas for a crunchy kick.

What is ensalada de pollo?

Ensalada de pollo is a simple, budget-friendly potato and chicken salad very popular in Mexico and other Latin American countries. It features shredded chicken tossed with various vegetables and coated with Mexican crema and mayonnaise.

Mexican chicken potato salad on blue plates.

When I was a kid, my mother used to prepare this salad for the birthday of every-family-member. Always. It was like the ultimate dish to any birthday party or gathering.

For example, a traditional birthday plate will have a portion of the main dish like chicken in adobo, a portion of this Mexican chicken salad, mosaic jello, and of course, a slice of birthday cake. All in the same plate.

Also, this Mexican chicken salad will make it to almost all picnics and outdoor trips we did. It was always served in a disposable plate with salty crackers or tostadas. Then the next day the leftovers will become a sandwich that I had to bring to school for lunch. Every-single-time.

So no wonder why this salad brings so many memories to me and why I am here sharing this simple yet delicious dish.

Ensalada de pollo: chicken potato salad served on two blue plates and seen from above

About the chicken

In this ensalada de pollo recipe I am cooking the chicken and shredding it. You can use breasts or dark meat, as you prefer. And if you want to speed up things, use your Instant Pot to cook the chicken!

Anyway, because I like to always give you some options, let me tell you that this recipe is perfect to use your rotisserie chicken leftovers, or, despite the recipe’s name, your turkey leftovers.

Cooked chicken in a stock pot.

How To Easily Shred The Chicken

The easiest way to shred cooked chicken is while is still warm. You need a hand mixer to make this step a breeze. So, just place your cooked chicken in a bowl, make sure it doesn’t have any bones in it and use the mixer at low speed. Mix until chicken is beautifully shredded.

Shredded chicken breasts on a bowl.

Related: How To Make Shredded Chicken In The Instant Pot.

The ingredients

MEAT – Chicken and ham are what traditionally is used in this salad, but sometimes you’ll see that also crispy bacon or hot dog sausages are thrown into the mix.

POTATOES – Make sure they’re not overcooked. Rinse them with cold water as soon as you see they’re ready.

VEGGIES – Carrots, peas, corn, and iceberg lettuce for a crunchy touch. Sometimes also green beans are thrown into the mix or even apples!

FOR COATING – Mayonnaise and Mexican cream is what the popular recipe for ensalada de pollo calls for. If you can’t find Mexican cream where you live, you can use sour cream instead.

CHILIES – What kind of Mexican salad this would be without a few hot chilies?. Pickled jalapenos are a must-have here.

The ingredients labeled and displayed on a countertop.

How To Make It

  • Cook chicken breast in boiling water with salt, garlic, and bay leaves until tender. Let it cool slightly then shred it. Place chicken in a large bowl and set aside. 
  • Peel and cut potatoes into cubes then peel and do the same with carrots. Place a medium saucepan with water over high heat and bring to boil. When the water starts boiling add potatoes and set the heat to medium.
  • Simmer until potatoes are tender then remove them and give them a quick rinse with cold water. Drain well and place them onto the bowl with chicken, then proceed to do the same with carrots. Add corn, peas, and shredded lettuce to the bowl.
The ingredients on a bowl.
  • Mix in mayonnaise, sour cream, and pickled jalapeños. Mix to coat evenly, season with salt to taste, and cover the bowl.
  • Chill the salad for at least one hour before serving in order to let flavors blend all together. I also like to add a little bit of vinegar from the pickled jalapeños but that’s totally optional.
Mixing the salad.

How to serve

  • On top of tostadas – Deliciously crunchy. You can even make your own tortillas if you want and then fry them or bake them in the oven until crunchy.
  • Make a sandwich – to bring anywhere, use any kind of white bread for sandwiches or a whole grain bread for a healthy choice. I like to use Japanese bread rolls!
  • With salty crackers – for a quick snack in the afternoon. Maybe while sipping a cool agua fresca de chia.
  • As a side dish – For roasted or grilled veggies.
Tostadas with chicken potato salad.

Make Ahead & Store

Ensalada de pollo is the perfect prep meal that can be made ahead. But, if you want to keep the crunchiness from lettuce, don’t add it the day you make it, leave it out, and just add it the day you intend to eat the salad.

Place the prepared Mexican chicken salad (or leftovers) in an airtight container and store in the fridge for up to 4 days.

More Mexican Creamy Salads

Mexican ensalada de pollo.

Ensalada de pollo

Creamy, chunky, and with a nice tangy kick, this ensalada de pollo is perfect to serve at gatherings or to make it ahead for those busy days.
PREP 25 minutes
COOK 30 minutes
TOTAL 55 minutes
5 from 2 votes
Print Pin Rate
Servings: 6 servings
Author: Maricruz


For the chicken

  • 2 small chicken breasts
  • 1 garlic clove
  • 2 bay leaves

For the salad

  • 3 medium potatoes (peeled and diced)
  • 2 small carrots (peeled and diced)
  • 1 can peas (4 oz)
  • 1 can sweet corn (7 oz)
  • 2 cups lettuce (shredded)
  • ½ cup mayonaisse (or greek yogurt)
  • 1 cup Mexican crema (or sour cream)
  • 2 Tbsp pickled jalapeños (diced)
  • salt


  • Cook chicken breast in boiling water with salt, garlic, and bay leaves until tender.
  • Let chicken cool slightly then shred it using two forks. Place chicken in a large bowl and set aside.
  • Place a medium saucepan with water and 1 tablespoon of salt over high heat and bring to boil.
  • When the water starts boiling add potatoes and set the heat to medium.
  • Simmer until tender (about 8 minutes) then remove them with a slotted spoon and give them a quick rinse with cold water.
  • Drain well and place potatoes onto the bowl with chicken, then proceed to do the same with carrots (about 4 minutes cooking time).
  • Add corn, peas, and shredded lettuce to the bowl.
  • Mix in mayonnaise, cream, and jalapeños.
  • Coat evenly and season with salt to taste.
  • Serve or store the salad in the fridge until needed.


Add 2-3 tablespoons of vinegar from the pickled jalapeños. It taste delicious!
Calories: 484kcal | Carbohydrates: 46g | Protein: 25g | Fat: 23g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 392mg | Potassium: 1096mg | Fiber: 7g | Sugar: 10g | Vitamin A: 3700IU | Vitamin C: 48mg | Calcium: 107mg | Iron: 2mg
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Recipe Rating


  1. 5 stars
    So interesting! We used to have a similar salad only in december, but without chillies. It had a really soft flavor and was a great salad to combine with the rest of the traditional food. I tried your recipe with the Chillies I think they are a great ingredient, thank you!

  2. 5 stars
    I am a regular visitor of your website . I can enrich my cooking skill by seeing your blog.This Chicken potato salad is an awesome dish to serve in summer. you can try this also

  3. I omitted peas and corn (didn’t have any) but added some of my homemade jalapeno and carrot relish. I also added green onion and some cilantro. The meat was leftover duck breast and chicken wings. Very tasty. Will be serving it this weekend as I am grilling for the first time since COVID. Masks, social distancing, and having worked as a food manager, everything will be treated like the food at a restaurant doing take-out during COVID. Small group 7-8 people, most are vaccinated and we live next to each other. Feel pretty secure but not taking chances. So grilled, brined chix thighs and Polish sausages are the main with potato salad, cole slaw, individual bags of chips. All condiments will be in plastic condiment cups so no one has to handle the containers/jars. Plastic ware is wrapped with napkins in plastic. Time consuming but necessary, it will be a nice change and the weather will be pleasant in the mid-70s. So thanks for sharing this and, if you get the chance, make some jalapeno relish!