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Mexican Chicken Salad

Mexican Chicken Salad (Ensalada de Pollo)

A creamy Mexican chicken salad made with shredded chicken, pickled jalapeños, escabeche carrots, celery, and onion. This recipe follows the lighter tostada and sandwich style, with an easy option for adding potatoes, peas, and carrots to create the heartier party-style variation.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Course Main Course, Side Dish, Snack
Cuisine Mexican
Servings 6 -8 Servings

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

This recipe follows a common sandwich and tostada style. It keeps the chicken as the main ingredient and uses fewer vegetables.
The heartier party-style version often includes potatoes, peas, carrots, and sometimes corn. For that version, mix the following options in with the chicken: 
  • 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
Finely shredded chicken creates the smooth, spreadable texture often used for tostadas and sandwiches.
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
Escabeche carrots add sweetness and tang, but you can use only pickled jalapeños in a pinch. 
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.
Consuming undercooked meat, poultry, seafood, or eggs may increase the risk of foodborne illness, especially for children, pregnant women, elderly individuals, and those with weakened immune systems. Use a food thermometer for best accuracy.
Keyword Carrots, Celery, Chicken, Cool, Jalapeno, Mayonnaise, Onion, Salad, Sour Cream, White