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