Ensalada de Pollo

Ensalada de Pollo is one of those delightful dishes that just makes you feel good, doesn’t it? Bursting with flavors and colors, it’s perfect for warm days or cozy nights. Whether you’re whipping it up for a summer picnic or just looking for a quick family meal, this creamy chicken salad has you covered. You get tender chicken mixed with vibrant veggies and a rich dressing that feels bright and refreshing. The balance of tastes and textures makes it a versatile winner for any occasion. Plus, it can be a side dish or the star of your meal! So, let’s roll up our sleeves and get cooking because this is an experience you’ll want to share with your friends and family!

Jump to:

• Why This Recipe Works
• Why You’ll Love This Ensalada de Pollo
• Ingredients
• How to Prepare Ensalada de Pollo
• Boil the Potatoes
• Thaw the Vegetables
• Make the Creamy Dressing
• Combine Ingredients
• Adjust Seasoning
• Chill the Salad
• Serve
• Serving Suggestions
• Tips for Success
• Variations
• Storage Tips
• FAQs
• More Easy Main Dishes Recipes:
• 📖 Recipe Card

Why This Recipe Works

Ensalada de Pollo combines tender chicken with vibrant vegetables and a luscious dressing, resulting in a satisfying dish that’s both refreshing and hearty. The creaminess pairs beautifully with the crunch of the veggies, creating a symphony of textures in every bite. Plus, it’s super adaptable. You can serve it on a bed of lettuce, scoop it onto tortilla chips, or fill up your favorite bread. This salad screams flavor and fun, making it a go-to recipe for any meal or gathering.

Why You’ll Love This Ensalada de Pollo

This Ensalada de Pollo isn’t just your average chicken salad; it’s a celebration of Mexican flavors. The creamy dressing mingles with the vibrant ingredients, making each forkful an experience. With its light and lively profile, this salad is perfect for warmer weather, providing a hearty meal without weighing you down. Imagine sitting outside, enjoying the sun, and eating this salad. You can enjoy it in so many ways—served cold as a main dish, a fulfilling side, or even stuffed into a sandwich. The possibilities are as endless as your creativity!

Ingredients

• 2 small-medium gold potatoes, diced (about 2 cups)
• 1 16-ounce bag frozen mixed vegetables
• 4 cups cooked shredded chicken (about 1 lb cooked)
• 1 cup mayonnaise
• ¼ cup sour cream
• ¼ cup Mexican crema
• 2 tablespoons lime juice (about 1 lime)
• 1 tablespoon brine from pickled jalapeños (optional)
• 1 teaspoon kosher salt, plus more to taste

How to Prepare Ensalada de Pollo

Boil the Potatoes

Start by adding the diced potatoes to a small saucepan and cover them with water. Turn the heat up high until it reaches a boil. Once boiling, reduce the heat to low, cover the pot, and let them simmer for about 8 minutes. You’re looking for tender potatoes, so check with a fork to see if they’re done. Once tender, carefully drain the water and set your potatoes aside to cool off a bit.

Thaw the Vegetables

Time for the vegetables! Grab a medium microwave-safe bowl and toss in the frozen mixed vegetables. Heat them up in the microwave on high for about 4-6 minutes. Don’t forget to stir halfway so they warm up evenly. Once they’re fully thawed, let them cool slightly before mixing them into your salad.

Make the Creamy Dressing

Now onto the best part—the dressing! In a small bowl, whisk together the mayonnaise, sour cream, Mexican crema, lime juice, pickled jalapeño brine (if you’re using it), and the kosher salt. Keep whisking until everything is smooth and creamy. This is where the magic happens; the tangy lime and rich crema will tie the whole salad together!

Combine Ingredients

In a large mixing bowl, add in your cooked and cooled potatoes, thawed mixed vegetables, and shredded chicken. Pour that dreamy creamy dressing over the top and gently toss everything together. Make sure every piece is coated, because that’s where the flavor lies.

Adjust Seasoning

After mixing, taste your creation. This is the moment to adjust—add more salt or a splash of pickled jalapeño brine if you like it spicier. The right seasoning makes all the difference, so trust your taste buds!

Chill the Salad

Cover the bowl with plastic wrap and pop it into the fridge. Let it chill for about 1-2 hours. This chilling time is crucial as it allows all those flavors to meld beautifully. Plus, you want it to be nice and cold when you serve it.

Serve

When you’re ready to serve, take out that delicious Ensalada de Pollo! It’s best to enjoy it cold, so pair it with saltine crackers, scoop it onto tostada shells, or enjoy it with tortilla chips. You could even use it as a filling in a sandwich. The combinations are endless!

Serving Suggestions

• Enjoy on crispy tostada shells for a fun twist.
• Pair with crunchy tortilla chips for a delightful contrast.
• Use as a filling for sandwiches, perfect for a picnic-ready meal.

Tips for Success

• Ensure the vegetables are thoroughly thawed. This keeps the texture just right in the salad.
• Taste as you go; adjusting lime juice and salt makes all the difference in flavor.
• Add fresh herbs like cilantro or parsley for a burst of freshness and flavor.

Variations

• Switch shredded turkey for chicken if you have leftovers. It gives this dish a nice post-holiday twist.
• Diced avocados can be a fantastic add-in for that extra creamy touch.
• Fresh corn or black beans can turn this salad into a heartier option, perfect for meal prep.

Storage Tips

After enjoying your Ensalada de Pollo, store any leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. You might even find that the flavors get better the next day, making it a delicious meal prep option!

FAQs

1. Can I use fresh vegetables instead of frozen?
Sure! Fresh vegetables work well too. Just blanch them before adding them to the salad for the best texture.

2. Is the jalapeño brine necessary?
It’s an optional touch that adds a zesty kick, but your salad will still be tasty without it.

3. Can I make this salad ahead of time?
Absolutely! Making it a day ahead enhances the flavors and saves you time.

4. What can I serve with Ensalada de Pollo?
It pairs nicely with corn tortillas, rice, or even as a tasty topping for tacos.

5. How long can leftovers be stored?
Keep your leftovers in the fridge for up to 3 days to enjoy the freshness.

Ensalada de Pollo is more than just a salad; it’s a delightful dish that brings together various flavors and colors on your plate. Perfect for family gatherings, potlucks, or a simple weeknight dinner, this dish is sure to impress. With its creamy texture and vibrant ingredients, it’s not only a treat for the taste buds but also a feast for the eyes. Enjoy it fresh or get creative with your servings!

More Easy Main Dishes Recipes:

• Chicken Alfredo Stuffed Shells
• Garlic Butter Salmon
• Strawberry Spinach Pasta Salad
• Cheesy Baked Asparagus

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