Mexican Chicken Salad

Here’s a simple and delicious Mexican Chicken Salad recipe — perfect for a light lunch, meal prep, or a potluck!

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🥗 Mexican Chicken Salad (Ensalada de Pollo)

✅ Ingredients:

For the salad:

• 2 cups cooked chicken breast, shredded or diced (rotisserie chicken works great)

• 1 cup cooked corn kernels (fresh, canned, or frozen)

• 1 cup cooked peas (optional)

• 1 cup diced carrots (boiled until soft)

• ½ cup diced potatoes (boiled until soft)

• ½ cup celery, finely chopped (optional)

• ½ cup red bell pepper, diced

• ¼ cup red onion, finely diced (optional)

• 1–2 jalapeños or pickled jalapeños, finely chopped (to taste)

• 2–3 tablespoons chopped cilantro

• Juice of 1 lime

For the dressing:

• ½ cup mayonnaise

• ¼ cup Mexican crema or sour cream

• Salt and pepper to taste

• Optional: A dash of hot sauce (like Valentina or Cholula)

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🥣 Instructions:

1. Prepare the veggies: Boil the potatoes and carrots until fork-tender. Drain and cool.

2. Mix the salad: In a large bowl, combine chicken, corn, peas, carrots, potatoes, bell pepper, jalapeños, and any other veggies you’re using.

3. Add the dressing: In a small bowl, mix the mayo, crema (or sour cream), lime juice, salt, and pepper. Add hot sauce if using.

4. Combine: Pour the dressing over the chicken and veggies. Stir until everything is evenly coated.

5. Chill: Cover and refrigerate for at least 30 minutes for best flavor.

6. Serve: Enjoy with tostadas, saltine crackers, in lettuce cups, or as a sandwich filling.