(Ensalada de Pollo) for Tostadas and Sandwiches
Mexican Chicken Salad (Ensalada de Pollo)
Equipment
- Large Mixing Bowl
- Cutting board
- Chef’s Knife
- Measuring Cups
- Measuring Spoons
- Mixing Spoon
- Airtight Storage Container
Ingredients
- 1 Rotisserie Chicken, Deboned and Shredded Or 4 C of Cooked Chicken
Dressing:
- 3/4 C Mayonnaise
- 1/4 C Sour Cream Or Mexican Crema Plus More as Needed
- 1-2 Tbsp Pickled Jalapeño Brine
- 1/2 Tsp Kosher Salt Or To Taste
- 1/2 Tsp Black Pepper Or To Taste
Mix-Ins:
- 1/3-1/2 C Finely Diced Pickled Jalapeños And Escabeche Carrots
- 1 Celery Stalk Finely Diced
- 1/4 C White Onion Finely Diced
Optional Toppings:
- Hot Sauce
- Chopped Cilantro
- Tajín
- Sliced Avocado
- Crumbled Cotija Cheese
- Shredded Lettuce
Instructions
- Debone the cooled rotisserie chicken. Shred or chop the meat into small, bite-sized pieces.1 Rotisserie Chicken, Deboned and Shredded
- Add the mayonnaise, sour cream or crema, jalapeño brine, salt, and black pepper to a large bowl.3/4 C Mayonnaise, 1/4 C Sour Cream Or Mexican Crema, 1-2 Tbsp Pickled Jalapeño Brine, 1/2 Tsp Kosher Salt, 1/2 Tsp Black Pepper
- Stir the dressing until smooth and evenly combined.
- Add the shredded chicken, pickled jalapeños, escabeche carrots, celery, and white onion.1/3-1/2 C Finely Diced Pickled Jalapeños And Escabeche Carrots, 1 Celery Stalk, 1/4 C White Onion
- Fold everything together until the chicken is evenly coated in the dressing.
- Taste and adjust with additional salt, black pepper or jalapeño brine.
- Cover the bowl and refrigerate the salad for at least 30 minutes.
- Stir before serving and adjust the seasoning again if needed. Add mayo or crema if the salad feels dry.
- Serve chilled on tostadas, sandwich bread, bolillo rolls, tortillas, crackers, lettuce, or avocado halves. Top with your favorite combo of the optional toppings.Hot Sauce, Chopped Cilantro, Tajín, Sliced Avocado, Crumbled Cotija Cheese, Shredded Lettuce
Notes
- 2 C Cooked Potatoes, Peeled And Diced
- 1/2 C Frozen Peas And Carrots, Thawed And Well Drained
- 1/2 C Corn, Drained
- Additional Mayonnaise Or Crema, As Needed
Mixed white and dark meat gives the salad more flavor and helps it stay moist after chilling. If you only want to use chicken breast, reduce the chicken, mayonnaise and crema as listed in this white meat option:
- 2-3 C Shredded Cooked Chicken Breast
- 1/2 C Mayonnaise
- 2-3 Tbsp Sour Cream Or Mexican Crema
Add the optional potatoes only after they have cooled completely.
Chill the salad before serving for the best flavor and texture.
Store covered in the refrigerator for up to 4 days.
Do not leave the salad at room temperature for extended periods, especially when serving it at gatherings. *Food Safety Note:
Always handle and cook animal products safely.
- Cook poultry (chicken, turkey, duck) to 165°F / 74°C.
- Cook ground meats (beef, pork, lamb, veal) to 160°F / 71°C.
- Cook whole cuts of beef, pork, lamb, veal to 145°F / 63°C and allow to rest for 3 minutes.
- Cook fish and shellfish to 145°F / 63°C.
- Eggs should be cooked until yolks and whites are firm, or use pasteurized eggs for recipes calling for raw or lightly cooked eggs.
The Tostada and Sandwich Style
Mexican chicken salad is creamy, tangy, and incredibly easy to serve. Known as ensalada de pollo, this dish appears in many forms across Mexico. Some versions are light and chicken-forward. Others include potatoes, peas, carrots, and extra vegetables. Both styles are common, and every family seems to have its own preferred combination.
This recipe focuses on the sandwich and tostada style. Shredded chicken stays at the center, while pickled jalapeños, escabeche carrots, celery, and onion add crunch and tang. A creamy dressing made with mayonnaise and Mexican crema brings everything together. A splash of pickled jalapeño brine gives the salad its bright, savory flavor.
Pile it onto crispy tostadas, spoon it into bolillo rolls, or serve it with saltine crackers. It also makes an easy lunch for meal prep.
Why This Mexican Chicken Salad Works
Rotisserie chicken makes this recipe fast without sacrificing flavor. Using both white and dark meat also helps the salad stay moist after chilling. The mayonnaise creates a rich base. Sour cream or Mexican crema adds a lighter tang and softens the dressing.
Pickled jalapeños bring gentle heat and acidity. The escabeche carrots add a subtle sweetness that balances the savory chicken. Celery and white onion provide fresh crunch. They also keep the salad from feeling too heavy.
For the best texture, shred or finely chop the chicken. A finer texture makes it easier to spread onto tostadas and sandwich bread. The salad tastes good right after mixing, but chilling makes it even better. After 30 minutes, the dressing settles into the chicken and the flavors become more balanced. I personally like to give it at least two hours in the refrigerator.
Common Ensalada de Pollo Variations
There is no single version of ensalada de pollo made in every Mexican home. Recipes change depending on the region, occasion, and family tradition. This recipe reflects a common sandwich and tostada style. It keeps the chicken front and center with a creamy dressing and a few crunchy mix-ins.
A heartier party-style version is also very popular. That variation often includes cooked diced potatoes, peas, and carrots. Potatoes help stretch the salad and make it more filling. This version works especially well for birthdays, holidays, family gatherings, and larger celebrations.
Some cooks add corn, chopped lettuce, or diced apple. Others use canned mixed vegetables for convenience. You may also find versions made only with mayonnaise. Others combine mayonnaise with crema, sour cream, or a small amount of mustard.
The texture can also vary. Some families finely shred the chicken, while others dice it into small pieces.
None of these variations are wrong. Ensalada de pollo is flexible comfort food, and personal touches are part of the tradition.
How to Make the Party-Style Variation
To turn this recipe into a heartier party-style ensalada de pollo, add about 2 cups of cooked diced potatoes. Then fold in 1/2 cup of thawed peas and carrots. Add a little more dressing if the potatoes absorb too much moisture.
You can also add corn or extra diced escabeche carrots. Taste the salad after chilling and adjust the salt and jalapeño brine.
This version will serve more people and hold its shape well on a buffet table. Just keep it chilled until serving.
Using White Meat or Mixed Chicken
Many Mexican chicken salad recipes use a mixture of white and dark meat. The dark meat adds flavor and stays tender after refrigeration. A whole rotisserie chicken works especially well because it gives you both. It also makes this recipe quick enough for a weekday lunch.
In case you prefer all white meat: for 2 to 3 cups of shredded chicken breast, use about 1/2 cup of mayonnaise and 2 to 3 tablespoons of crema or sour cream. Keep everything else the same.
Serving Mexican Chicken Salad
Crispy tostadas are one of the best ways to serve this salad. Add a generous scoop and finish it with avocado, Tajín, hot sauce, or crumbled cotija. For sandwiches or tortas, use soft white bread or toasted bolillo rolls. Lettuce and sliced tomato make easy additions.
You can also wrap it in flour tortillas or serve it with saltine crackers. For a lighter meal, spoon it over lettuce or into avocado halves.
And if you need some more cold salads to serve this with, try some classic Tuna Salad, or some Hawaiian Mac Salad.
I wrote and edited this post with help from ChatGPT, based on my own tested recipe and original photography.