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Ensalada de pollo (Mexican chicken salad)

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 350
A vibrant and refreshing Mexican chicken salad combining tender shredded chicken with fresh vegetables and creamy dressings.

Ingredients

Protein

  • 2 small chicken breasts (read notes)
  • 1 clove garlic
  • 2 bay leaves bay leaves
  • 3 medium potatoes (peeled and diced)
  • 2 small carrots (peeled and diced)
  • ½ cup peas
  • 1 cup sweet corn
  • 4 cups lettuce (shredded)
  • ½ cup mayonnaise (or Greek yogurt)
  • 1 cup Mexican crema (or sour cream)
  • 2 Tbsp pickled jalapeños (diced)
  • to taste salt salt

Instructions 

  • Boil chicken with salt, garlic, and bay leaves until cooked. Cool and shred.
  • Cook potatoes in boiling water until tender, then drain and cool.
  • Cook carrots similarly, then drain and cool.
  • Mix shredded chicken, potatoes, carrots, peas, corn, lettuce, jalapeños, and dressings in a large bowl.

Notes

Adjust salt and dressings to taste for best flavor.
Calories: 350kcal
Cost: $12
Course: Salad
Cuisine: Mexican
Keyword: Chicken