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I bet you didn’t realise that every single Mexican family had Ensalada de Pollo Mexicana on the menu at least once. Not only is this chicken salad a dish, but it is also a joyous ode to nostalgia, homey comfort food, and vibrant, new flavours. Envision a harmonious medley of juicy shredded chicken, colourful veggies, and zesty lime dressing. This recipe is perfect for any occasion, whether you’re hosting a potluck, a picnic, or simply want something hearty to eat on a weekday.
This recipe is packed with nutritious components including potatoes, maize and carrots, making it both delicious and healthful. To top it all off, it’s a surefire hit when served with warm tortillas or tortilla chips. Are you prepared to add some Mexican flavour to your meal? How about we get into this traditional recipe?
Why Ensalada de Pollo Stands Out
Serving up a bowl of Ensalada de Pollo Mexicana is like welcoming friends and family into a warm and welcoming home. No matter the occasion, this traditional Mexican chicken salad is sure to be a hit. When summer rolls around, it’s the perfect dish for American picnics, potlucks, or even a weekly change of pace.
How is this dish different from others? Everything from the soft shredded chicken to the creamy potatoes to the crunchy vegetables and the zesty lime dressing is just right. Enveloped with flavour, every bite is a comforting hug. Another perk is how well it goes with a variety of sides, such tortilla chips, warm tortillas, or even a simple bed of greens.
You will adore its simplicity in preparation and, more importantly, the Mexican flavour it imparts to your dining experience. Use this recipe whenever you want to wow, whether it’s a celebration or just a weeknight snack!
Why This Recipe Means So Much to Me
Growing up, Ensalada de Pollo Mexicana was one of the inevitable dishes on every family function: be it birthdays or lazy Sunday afternoons, it proudly occupied the center table. The magic in the kitchen belonged to my grandmother, as she sincerely prepared this salad with the freshest of ingredients-hand shredding the chicken, finely chopping the vegetables.
I remember sneaking spoonfuls while she wasn’t looking, the creamy dressing tangy with lime, just a hint of spice from the jalapeños. More than a salad, it was a representation of commensality.
Every time I make it, I am taken back to those jubilant moments. In fact, I like serving it with tortilla chips and lime wedges at summer barbecues and cozy dinners, watching family happily enjoy this same recipe that has been passed through generations. It’s not just food; it’s heritage-and I’m eager to share it with you.
Authentic Ensalada de Pollo Mexicana
Course: Main CourseCuisine: MexicanDifficulty: EasyServings
6
servingsPrep time
20
minutesCooking time
10
minutesCalories per serving
350
kcalIngredients
2 cups cooked, shredded chicken (rotisserie or boiled)
1 cup mayonnaise (or Greek yogurt for a lighter version)
1 cup frozen mixed vegetables (carrots, peas, and corn), thawed
1 medium potato, diced and cooked
1 small apple, diced
½ cup canned corn, drained
¼ cup chopped fresh cilantro
1 jalapeño, finely chopped (optional, for spice)
Salt and pepper to taste
Juice of 1 lime
Directions
- Set all the ingredients:
- Bring several chicken shreds; around 2 cups will suffice. Shredded skin is removed, and flesh is then shredded into 1 to 1 and a half inches long pieces in case you are using a rotisserie chicken. Place the chicken breasts in salted boiling water for about 15 to 20 minutes, and shred them when they cool down.
- After peeling one medium potato, cut it into cubes of half an inch and cook for 8 to 10 minutes in boiling salted water until fork-tender. Drain, cool completely so as not to crumble in salad.
- Put one cup of mixed vegetables (frozen corn, peas, and carrots) under running cold water for a few minutes to thaw. It is advisable to drain the water totally to avoid excess water in the salad.
- Chop one tiny apple into ¼-inch cubes for even distribution in salad. Prevent browning by drizzling lime juice over the apple if desired.
- For some extra spicy flavor, finely chop one jalapeno into tiny pieces. If you want to soften the heat, be sure you hollow out the seeds and membrane.
- Prep the dressing:
- In a large bowl, mix 1 cup of either Greek yogurt or mayonnaise with the juice of 1 lime. Whisk together until creamy and smooth. Start with ½ teaspoon salt and ¼ teaspoon pepper; taste and adjust seasonings to your liking.
- Combine the Salad:
- The shredded chicken, cooled potato cubes, thawed mixed vegetables, diced apple, canned corn, drained, added with chopped cilantro are combined into the bowl having the dressing.
- Then, using a large spoon or spatula, the ingredients should be carefully folded together without mashing the potato cubes or the mixed vegetables while mixing.
- Adjust and Chill
- Taste the salad again and add more salt, pepper, or lime juice as needed for seasoning. For a richer taste, add 1 tablespoon more of mayonnaise or Greek yogurt.
- Cover with plastic wrap or transfer to an airtight container, and refrigerate for at least 30 minutes so that the salad can cool and flavors meld.
- Serve and Garnish:
- Toss the salad gently to spread the dressing and toppings before serving.Place in a large serving bowl, or portion onto individual plates. Garnish with a sprinkling of extra chopped cilantro or a few very thin slices of jalapeño for decoration. Serve chilled with crispy tortilla chips or warm tortillas on the side for a complete meal.
Notes
- Customising: Greek yoghurt will cut calories and give a tangy taste if you replace mayonnaise. For an added crunch, toss chopped celery; sprinkle in a handful of raisins for some sweetness.
- Present as a whole meal on a bed of fresh romaine lettuce or beside warm tortillas.
- Leftovers keep best in the refrigerator in an airtight container for up to three days. Steer clear of freezing since the mayonnaise's texture changes.
- Add a couple dashes of hot sauce or more chopped jalapeño for a kick.
Nutrition Facts
6 servings per container
Serving size 1 cup (200g)
Calories 350
| Total Fat 15g | 19% |
|---|---|
| Saturated Fat 3g | 15% |
| Trans Fat 0g | |
| Cholesterol 60mg | 20% |
| Sodium 450mg | 20% |
| Total Carbohydrate 25g | 9% |
| Dietary Fiber 3g | 11% |
| Total Sugars 5g | |
| Includes Added Sugars 0g | 0% |
| Protein 18g |
| Vitamin D 0.5mcg | 2% |
|---|---|
| Calcium 40mg | 4% |
| Iron 1.2mg | 6% |
| Potassium 350mg | 8% |
FAQ
Can rotisserie chicken be used for Ensalada de Pollo Mexicana?
You bet! Rotisserie chicken’s the easy and really flavorful way of putting together Ensalada de Pollo Mexicana. Simply shred the chicken into bite-size pieces and you’re good to go. Saves loads of time and gives a deep savory flavor. If you want, you can also boil or poach fresh chicken breasts. Either way, you’ll end up with tender juiciness, which really goes well with the creamy dressing and fresh veggies.
What is the alternative for mayonnaise in the recipe?
Definitely, you can swap rotini with other short pasta such as penne, farfalle, or fusilli. The secret is to select pasta that is great in holding dressing so every bite will be packed with flavor. Whole grain or gluten-free pasta works incredibly well if you have a preference or a diet restriction.
What are the possible ways for me to spice up my Ensalada de Pollo?
It can even be vegetarian! Replace with non-chicken meat, use any Worcestershire sauce that is vegetarian, or just soy sauce, and you can have protein by adding roasted chickpeas, tofu, or plant-based chicken substitutes.
CanI make Ensalada de Pollo Mexicana in advance?
Store leftover Caesar Pasta Salad in a closed container in the fridge for about 2 days at most. For best freshness, it is recommended to keep lettuce and croutons separate so they do not become soggy. Toss it around well again while serving, adding some extra dressing if too dry.
Can I provide a few ways to serve this dish?
Absolutely! Reduce calories with low-fat mayonnaise and Greek yogurt in the dressing. And of course, eliminate the croutons if they aren’t vital for chewing, or go baked. More cucumbers and bell pepper would be sufficient additions to pack this even fuller with nutrition while keeping things light and fresh.
Wrap Up: Ensalada de Pollo Mexicana
Chicken salad Mexican Style that’s no more than a classic recipe. Rather, it should be defined as a feast of colors, creams, and the satisfaction of sharing food with relatives. It is perfectly suited for every occasion, be it a summer get-together, a weekday dinner, or a dish that can be enjoyed when meal prepping.
Tender, shredded chicken, a variety of crisp vegetables drenched in a spicy lime dressing, and savor every bite as a piece of comfort and belonging to tradition. The best part is that it’s custom friendly so everyone at the table can enjoy it. So you can have it with tortilla chips or wraps or just regular. You get the best of both worlds.
So, don’t wait. Bring Mexican culinary heritage to your tables and enjoy the easy indulgence of Ensalada de Pollo Mexicana. Family-special quickly!
