Mexican chicken salad (or ensalada de pollo, as it’s called in Spanish) is a colorful mix of shredded chicken, creamy dressing, fresh veggies, and often a little kick of spice. It’s kind of like a fiesta in a bowl.
Shred that chicken like your life depends on it. Just kidding—but really, make it fine so it blends well with the other ingredients. If you’re using rotisserie chicken, it saves you tons of time (and tastes amazing).
Boil diced potatoes, carrots, and peas until tender but not mushy. You want them to hold their shape. Drain them well—no one likes a watery salad.
In a bowl, whisk together mayonnaise, sour cream, lime juice, and spices. Taste it—this is your chance to adjust the salt or spice level.
Toss the shredded chicken, cooked veggies, corn, red onion, and dressing in a large bowl. Mix until everything is evenly coated. Pro tip: Chill it in the fridge for at least an hour. Trust me, it’s worth the wait.
Before serving, sprinkle some chopped cilantro or a few slices of jalapeño on top for that Instagram-worthy look.
Keywords: Mexican Chicken Salad, Creamy Mexican chicken salad, Easy Mexican chicken salad
Find it online: https://recipesandchill.com/mexican-chicken-salad/