Ensalada de Pollo (Creamy Mexican Chicken Salad)

Ensalada de Pollo is a creamy Mexican chicken salad made with shredded chicken, vegetables, and a tangy dressing. Perfect for parties!

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Whenever I go to Mexican celebrations, I almost expect to see a big bowl of Ensalada de Pollo sitting on the table. Whether it’s a quinceañera, baptism, birthday party, baby shower, or family reunion, someone always brings this creamy chicken salad.

It’s one of those dishes that quietly shows up at every gathering and somehow disappears before the party is over.

Growing up, my mom made Ensalada de Pollo, or Mexican chicken salad, for lunch whenever we had leftover chicken. She’d mix together a handful of simple ingredients, chill it for a bit, and we’d eat it with saltine crackers or pile it onto tostadas.

It was filling, affordable, and a great way to stretch leftovers into another meal.

If you like Mexican chicken recipes, also try my recipe for Chicken Tinga Tostadas.

Why You’ll Love This Recipe ❤️

A Mexican party favorite. You’ll find Ensalada de Pollo at birthdays, quinceañeras, baptisms, Christmas parties, and potlucks all across Mexico.
Perfect for leftover chicken. Rotisserie chicken or yesterday’s shredded chicken makes this recipe come together in minutes.
Feeds a crowd. It’s an inexpensive recipe that’s easy to double for parties and family gatherings.
Made with pantry staples. Most of the ingredients are probably already in your kitchen.
Serve it so many ways. Enjoy it with crackers, on tostadas, inside sandwiches, wrapped in lettuce, or as a side dish.
Even better the next day. The flavors blend together after chilling, making it a great make-ahead recipe.

A bowl of creamy Ensalada de Pollo with shredded chicken, peas, corn, and diced carrots sits on a light table beside a fork and beige napkin.

⭐ Quick Recipe Tips

Use cold cooked chicken so the dressing stays creamy.
Drain the canned vegetables well to keep the salad from becoming watery.
Chill for at least 30 minutes before serving so the flavors come together.
Rotisserie chicken is a great shortcut for busy days.
This salad tastes even better the next day, making it perfect for meal prep.

This Ensalada de Pollo Mexicana is creamy, comforting, and incredibly easy to make. Tender shredded chicken is tossed with potatoes, carrots, peas, corn, and a tangy mayonnaise dressing for a classic Mexican chicken salad that’s perfect for parties, potlucks, picnics, or weekday lunches. Make it ahead of time and serve it with crackers, tortilla chips, or stuffed into sandwiches for an easy meal everyone will enjoy. My favorite way to serve it is on homemade tostadas.

A baking dish sits empty on a wooden table, surrounded by bowls containing chopped cooked chicken, cubed potatoes, diced carrots, green peas, a dollop of mayonnaise or cream, and half a lime.

🐓 Ingredients

Mayonnaise
Sour cream
Yellow mustard
Lemon or lime juice
Salt
Chicken
Cooked diced potatoes
Canned carrots
Canned peas
Canned corn
Pickled jalapeno (optional)

Additions and Substitutions

🌟 Instead of mayonnaise, you can use all sour cream, Greek yogurt, or blended cottage cheese for extra protein. Mexican crema makes a great substitution.

🌟 Canned peas, carrots, and corn are used in this recipe. Swap out for frozen and thawed veggies. Or use chopped celery or a can of mixed vegetables.

🌟 Want to add more veggies? Thaw frozen spinach or frozen green beans and add to the bowl.

🌟 It’s very common for people to use the jalapeño brine to add spice to the sauce, but this is completely optional.

A rectangular white dish with creamy mayonnaise mixture spread inside, surrounded by bowls of chopped tuna, carrots, potatoes, peas, and corn. A spoon rests in the dish. All items are on a wooden surface.

👩🏼‍🍳 Step by Step Instructions

In a large bowl, mix together the mayonnaise, sour cream, mustard, lemon or lime juice, and a pinch of salt until smooth.
Add the cooked shredded chicken and stir until well coated.
Drain the cans.
Gently fold in the potatoes, carrots, peas, and corn until everything is combined.
Taste for salt and adjust if needed.
Cover and chill in the refrigerator until ready to serve.
Enjoy with saltine crackers, on tostadas, tortilla chips, and topped with pickled jalapeños.

Diced potatoes, carrots, green peas, and corn are arranged in separate sections, possibly as ingredients for Ensalada de Pollo or another mixed dish.

🫙 How to Store Leftovers

This salad is not recommended for freezing since the creamy base can separate once thawed.
Store any leftover Ensalada de Pollo in an airtight container in the refrigerator.
It will stay fresh for up to 3 days. Be sure to give it a good stir before serving again, as the dressing may settle.
Do not leave this out at room temperature for too long because of the creamy mayo sauce.

🙋🏻‍♀️ Frequently Asked Questions (FAQs)

Why is Mexican chicken salad different from American chicken salad?

Mexican chicken salad, or Ensalada de Pollo, is made with shredded chicken, potatoes, carrots, peas, corn, and a creamy mayonnaise-based dressing. It’s commonly served as a side dish or party food with crackers, tostadas, or bolillo rolls. American chicken salad usually contains diced chicken mixed with mayonnaise, celery, grapes, nuts, or herbs and is most often served as a sandwich filling. While both are delicious, Mexican chicken salad is heartier and packed with vegetables.

Can I make this ahead of time?

Yes! Ensalada de Pollo Mexicana tastes even better after a few hours in the fridge.

Can I use rotisserie chicken?

Absolutely. Using leftover or rotisserie chicken makes this dish super quick and easy. You can even swap out the chicken with leftover Thanksgiving turkey.

What can I serve with Mexican chicken salad?

It’s great with Arroz Mexicano and Frijoles de la Olla.

A speckled bowl filled with creamy Ensalada de Pollo—chicken salad mixed with peas, corn, and diced red peppers. A beige napkin and two forks are placed beside the bowl on a light wooden table.

📕 Origins of Ensalada de Pollo

Ensalada de Pollo, or Mexican chicken salad, has roots that go back to the Russian Olivier Salad. In Venezuela, cooks began making a dish called Ensalada de Gallina by mixing leftover chicken stews with mayonnaise, inspired by the original Moscow creation of Chef Lucien Olivier. Over time, this idea traveled to Mexico and took on new flavors. Today, Ensalada de Pollo is made with chicken, carrots, peas, potatoes, and a creamy dressing that sometimes includes jalapeños, making it a favorite for parties and family meals. While every family has its own version, the combination of chicken, potatoes, peas, carrots, and creamy dressing is the one I grew up eating at nearly every family celebration in northern Mexico.

A white plate with creamy chicken salad mixed with vegetables, a pickled jalapeño, a slice of carrot, and a serving of tortilla chips on the side.

🍗 More Mexican Chicken Recipes

Ensalada de Pollo is one of those timeless recipes that never goes out of style. Whether you’re making it for a birthday party, a family barbecue, or simply using up leftover chicken for lunch, it’s a recipe that’s easy, affordable, and always a crowd-pleaser.

Make it ahead, chill it well, and serve it your favorite way—with crackers, tostadas, or tucked into a sandwich. After one bite, you’ll understand why this creamy Mexican chicken salad has been a favorite at family gatherings for generations.