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Salpicon de Pollo is a light and flavorful chicken salad.
I first learned of this dish on a visit to Ciudad de México (or CDMX). One of the things I love about this recipe is that it feeds a lot of people.
Colorful, tasty, and vibrant. You’re going to love how easy it comes together.
Table of Contents
How to Cook Chicken
- Add a whole chicken to an instant pot along with 2 cups water, 1 teaspoon salt, ½ onion, 1 garlic clove, and 1 bay leaf.
- Set lid and move valve to Sealing. Press POULTRY button.
- Once cycle is done, release pressure.
I like to cook chicken in the instant pot. Ready in no time.
Feel free to use whatever cut you like. Boneless chicken breasts are the easiest cut to use since there are no bones.
The traditional way of cooking chicken is on the stove – Cover with water, add garlic, onion, salt, and a bay leaf. Cook for 50 minutes using boneless chicken.
You can also use leftover chicken. Or buy a rotisserie chicken. Simply remove the skin and continue with the recipe as instructed.
- Cool the chicken slightly.
- With two forks, shred the chicken.
If using bone-in chicken, separate the meat from the bones. Discard the bones.
You can even do this a few nights before to make things easier.
- Mix the olive oil, lime juice, oregano, and salt.
- Set aside until ready to use.
The lime vinaigrette is tangy and light. Be sure to whisk well right before pouring over the rest of the ingredients.
Be careful not to keep the chicken salad at room temperature for too long. You don’t want to make anyone sick.
To add a little spice, pour in some of the pickled jalapenos brine to the vinaigrette.
- Add all the ingredients to a large container.
- Drizzle with the vinaigrette.
Pictured here are tangy pickled onions. If you do not want to use pickled onions, I recommend using sliced red onions.
The lettuce will wilt. No worries. It is supposed to do that.
- Green peppers
- Red Peppers
- Cabbage (instead of lettuce)
- Roasted Poblano Peppers (instead of fresh jalapeno)
- Mix all the ingredients.
- Place in the refrigerator for at least 1 hour so the ingredients can meld together.
Give everything a good stir before serving.
FYI, avocado is totally optional. If using, add the avocado right before serving – either mixed gently into the Mexican chicken salad or as a topping.
Serve on store-bought or homemade tostadas or with saltine crackers.
Tostada Topping suggestions:
Place any leftovers in an airtight container for up to 4 days. Freezing is not recommended especially if using lettuce.
Remember this recipe next time you’re invited to a potluck or have to feed a crowd. Salpicon de Pollo delivers a lot of flavor for minimal work. Buen provecho!
HUNGRY FOR MORE?
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Salpicon de Pollo
For the Lime Vinaigrette:
For Chicken Salad
- 2 breasts chicken already cooked
- 1 jalapeno diced (or 1 diced pickled jalapeno)
- ½ bunch chopped cilantro
- 1 tomato diced
- ½ cup pickled onions (or ¼ sliced red onion)
- 1 cup shredded lettuce
- 1 avocado sliced or diced
- Add the ingredients for the lime vinaigrette in a small bowl.
- Whisk to combine.
- Add the ingredients for the chicken salad in a large container.
- Pour the lime vinaigrette on top, and mix well to combine.
- Keep refrigerated until ready to serve.
- Add the avocado right before you're ready to serve.
- Serve with tostadas, saltine crackers, or chips.
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.