Ensalada de Pollo (Mexican Chicken Salad)

Name: Ensalada de Pollo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3-4 cups cooked shredded chicken (or turkey or rotisserie chicken); 2 small potatoes (or 1 large one); 3 carrots; 1 diced stalk of celery; 1 peeled and diced apple; 1/2 cup halved grapes (optional); 1/4 cup chopped pecans, almonds or walnuts; 1/2 cup (plus additional for taste) homemade or store-bought mayo ( (see notes)); 2 tbsp pickled jalapeño juice; salt and pepper to taste

Published: Nov 25, 2024 · Modified: May 27, 2025 by Gemma · This post may contain affiliate links.

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Ensalada de Pollo is a classic Mexican chicken salad that's easy to make, healthy, and incredibly flavorful. Tender shredded chicken, perfectly cooked potatoes and carrots, sweet apples, and crunchy nuts come together for a delicious mix of textures. Tossed with creamy mayo and a splash of tangy jalapeño juice, this protein-packed salad is rich, satisfying, and perfect for any occasion.

Some of my most cherished memories are of celebrating my earliest birthdays in Chihuahua, Mexico, the city where I was born. Family, friends and neighbors would gather in our beautiful, quaint white house built by my father's incredibly skilled hands.

The table always overflowed with mouthwatering dishes like Ensalada de Coditos or Salpicon, but one dish stands out vividly in my memory-my mom's chicken salad.

Over the years, I've tried many variations of Mexican chicken salad, but none compare to my mom's. Most recipes seem to include peas, but let me tell you-I can't stand those slimy green peas! Thankfully, my mom's version skips them entirely, and that's just one of the many reasons her chicken salad is so unforgettable.

2 of my birthday parties in Mexico — Two of my birthday parties celebrated in Mexico

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Why You'll Love This Recipe
Ingredients & Substitutions
How to Make Mexican Chicken Salad
Recommended for This Recipe
How to Serve
Storing
Tips and Variations
FAQ
Related
Recipe

Why You'll Love This Recipe

Flavors and Textures: Tender shredded chicken pairs with slightly crunchy potatoes and carrots, sweet apples, crisp celery, and crunchy nuts for a perfect balance of taste and texture.
Nutritious and Healthy: A simple and delicious way to enjoy protein, fruits, veggies, and healthy fats. Use a compatible mayo for a Whole30-friendly option.
Rich and Creamy: This salad is extra creamy thanks to plenty of mayo, and I love using homemade mayo for its rich, fresh flavor. Whether you choose homemade or store-bought, I guarantee the salad will be so good!
Great for Parties: As a child, I didn't realize how this simple dish could be the ultimate party food. Now, after hosting countless baby showers, birthdays, and celebrations, I see why. Chicken salad is easy to make, easy to serve, and always leaves guests full and satisfied.
Perfect for Leftover Chicken or Turkey: This salad isn't just for special occasions, it's a great way to transform leftover chicken or Thanksgiving turkey into something amazing. It also works beautifully with rotisserie chicken for a quick, delicious meal.

For other salad recipes, check out Nopalitos and Roasted Red Pepper Salad or Mexican Tuna Salad and Avocado Chicken Salad.

Ingredients & Substitutions

Ingredients for ensalada de pollo: shredded chicken, pecans, apple, mayo, potato, carrots, celery

Cooked Shredded Chicken or Turkey: Use cooked shredded chicken, leftover chicken, or even Thanksgiving turkey. Rotisserie chicken is also a quick and flavorful option.
Potatoes: I use russet potatoes, these are the ones I usually have on hand. Yellow potatoes or red potatoes will also work, just be sure to follow the directions closely and not overcook the potatoes so that they don't fall apart.
Carrots: Like the potatoes, the carrots are cooked until a little tender but still crunchy.
Celery: Fresh celery adds crunch and freshness.
Apple: A crisp, sweet apple like Honeycrisp, Gala, or Red Delicious adds a delightful touch of sweetness and juiciness.
Chopped Nuts: Nuts provide a nutty crunch and a boost of protein. Pecans are my favorite, but almonds or walnuts also work wonderfully.
Mayonnaise: Use your favorite brand or try making your own for a creamy, rich, and flavorful addition. Homemade mayo is especially delicious and healthier. If you cannot have eggs, try these egg-free mayo recipes: Plant-Based Whole30 Mayo or 4-Ingredient Egg Free Mayo.
Pickled Jalapeño Juice: This tangy, spicy, and vinegary juice is a must! It enhances the flavors of the salad and is truly a key ingredient in Mexican chicken salad.
Salt and Pepper: Essential for bringing all the flavors together. Adjust to taste.

See recipe card for quantities.

How to Make Mexican Chicken Salad

1. Cook Vegetables: Boil potatoes and carrots in a pot of water for 10 minutes, checking for tenderness; if needed, cook an additional 3-5 minutes, removing the carrots earlier if they cook faster. Once tender but slightly crunchy, set the vegetables aside to cool.

Bowl with shredded chicken, diced apples, celery and pecans

2. Mix Chicken: In a large bowl mix shredded chicken, apple, celery, mayo, chopped nuts, and salt and pepper to taste.

3. Add Cooked Vegetables: Peel and dice the potatoes into small pieces, then dice the carrots. Add both vegetables to the chicken mixture.

4. Add Jalapeño Juice and Adjust Seasoning: Stir in a couple of tablespoons of pickled jalapeño juice, then mix everything together. Taste and adjust seasoning with more salt, pepper, or mayo as needed, then serve.

Recommended for This Recipe

Chosen Foods Mayo

If I don't make my own mayo, then I turn to this one by Chosen Foods. It is made with avocado oil for a healthier option, plus it has a great flavor.

View Product

How to Serve

This Mexican chicken salad is perfect for lunch, dinner, or parties.

Serve it on top of tostada shells, with saltine crackers, or gluten-free crackers. You can also enjoy it on a bed of lettuce, scoop it up with crisp cucumber slices, or use lettuce wraps.

Storing

Store in an air-tight container in the refrigerator for up to 2 days.

I don't recommend freezing it. Freezing will make the oil in the mayo separate, making the chicken salad oily and unnapetizing.

Tips and Variations

For added spice: Add diced pickled jalapeños for added spice and flavor or top each serving with hot sauce.
No spice: Leave the pickled jalapeño juice out if you prefer.
If you like peas: Add a ½ cup of green peas to the mixture.
Add more fruit: Add red or green grapes for varied texture or even an extra apple.
Make shredded chicken: An easy way to cook your own chicken is to cook 2 large chicken breasts with ½ an onion, 2 garlic cloves, and 1 teaspoon of salt. Place in a pot and cover with water. Bring to a boil, then simmer covered for 10 minutes. Turn off heat and leave in the covered pot for another 10 minutes. Shred.

FAQ

Is this salad gluten-free?

Yes, the salad is naturally gluten-free. Just pair it with gluten-free crackers, tostadas, or lettuce wraps to keep the entire meal gluten-free.

Can I make this salad ahead of time?

Yes, you can make this salad a day in advance, and it often tastes even better after the flavors have had time to meld in the fridge. Keep in mind that the chicken may absorb some of the mayo, so you might need to stir in a bit more mayo and jalapeño juice before serving to restore its creaminess.

I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.

Looking for other recipes like this? Try these:

Recipe

Ensalada de Pollo

by Gemma Aguayo-Murphy

Ensalada de Pollo is a classic Mexican chicken salad that's easy to make, healthy, and incredibly flavorful. Tender shredded chicken, perfectly cooked potatoes and carrots, sweet apples, and crunchy nuts come together for a delicious mix of textures. Tossed with creamy mayo and a splash of tangy jalapeño juice, this protein-packed salad is rich, satisfying, and perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Mexican

Servings

Calories 188 kcal

Equipment

Small pot
Mixing bowl
cutting board

Ingredients

3-4 cups cooked shredded chicken or turkey or rotisserie chicken
2 small potatoes (or 1 large one)
3 carrots
1 diced stalk of celery
1 peeled and diced apple
½ cup halved grapes (optional)
¼ cup chopped pecans, almonds or walnuts
½ cup (plus additional for taste) homemade or store-bought mayo (see notes)
2 tablespoon pickled jalapeño juice
salt and pepper to taste

Instructions

Cooking Potatoes and Carrots

Peel the carrots and cut them in half. Add the potatoes and the carrots to a pot of water. Bring the water to a boil. Boil the vegetables for about 10 minutes, then check with a fork.
You want the vegetables to be slightly tender but still crunchy. If they are still too hard at 10 minutes, cook them for another 3-5 minutes and check again. The carrots may cook faster than the potatoes, if that's the case take the carrots out and let the potatoes continue cooking.
When the vegetables are done cooking, set them aside to cool.

Other Ingredients

In the meantime, in a large bowl mix the shredded chicken, the peeled and diced apple, grapes (if using), diced stalk of celery, ½ cup of mayo, chopped nuts, and salt and pepper to taste.
Next, peel and dice the potatoes into small pieces (it will be easy to peel the potatoes with just your hands or use a peeler). Dice the carrots and add both vegetables to the chicken mixture.
Mix everything together again. Taste for seasoning and adjust salt, pepper and mayo based on your taste.
Add a couple tablespoons of the juice from pickled jalapeños. Mix and serve.
Serve on top of crunchy tostadas, with saltine crackers or gluten-free crackers. If you are on Whole30 enjoy it either by itself or with some crunchy vegetables or on a bed of lettuce.

Notes

For added spice: Add diced pickled jalapeños for added spice and flavor or top each serving with hot sauce.
For Whole30, use a compatible mayo or a homemade one. Find my recipe for homemade mayo here.
Make shredded chicken: An easy way to cook your own chicken is to cook 2 large chicken breasts with ½ an onion, 2 garlic cloves, and 1 teaspoon of salt. Place in a pot and cover with water. Bring to a boil, then simmer covered for 10 minutes. Turn off heat and leave in the covered pot for another 10 minutes. Shred.

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Nutrition

Serving: 1 servingCalories: 188kcalCarbohydrates: 14.2gProtein: 21.6gFat: 4.8gSaturated Fat: 0.9gCholesterol: 56mgSodium: 260mgPotassium: 435mgFiber: 2.9gSugar: 5gCalcium: 26mgIron: 2mg

Did you try this recipe?Leave me a comment and star rating below or mention @everydaylatina on Instagram!

Originally published July 8, 2019. Updated post March 2023 and November 2024.

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About Gemma

Gemma is the recipe developer, writer and food photographer behind Everyday Latina. Gemma was born in Mexico, but has spent the majority of her life in the United States. She has been sharing recipes since 2018 with an emphasis on her parents' traditional Mexican cuisine and a focus on clean, healthy ingredients. Her goal is to build a community of people who appreciate family, food and culture and, who like her, want to live a healthy, happy everyday life.