If you’re looking for a quick, tasty, and satisfying meal, Mexican chicken salad is a fantastic choice. This salad, known as ensalada de pollo in Mexico, uses leftover rotisserie chicken combined with a colorful mix of vegetables and creamy mayonnaise, making it a perfect lunch or dinner option. It’s simple to prepare, packed with nutrients, and full of fresh flavors that are sure to brighten up your day.
Why You’ll Love This Mexican Chicken Salad Recipe
This recipe is a winner because it’s both convenient and delicious. Using leftover rotisserie chicken saves time without sacrificing flavor, while the mix of vegetables adds crunch and nutrition. The creamy mayonnaise binds everything together with just the right touch of richness, while garlic salt and freshly ground pepper bring depth to the dish. It’s chilled to perfection, making it refreshing and easy to eat, especially on warmer days or when you want something light yet filling.
Not only is this salad a breeze to prepare, but it’s also incredibly versatile. You can serve it on tostadas for a crunchy treat, stuff it into a wrap for a quick lunch, or even enjoy it with tortilla chips as an appetizer. Its bright and vibrant character makes it an instant favorite that fits into busy lifestyles without compromising taste or health.
Ingredients for Mexican Chicken Salad
Here’s what you’ll need to gather for this recipe:
- 4 cups shredded chicken (preferably leftover rotisserie chicken)
- ⅓ to ½ cup mayonnaise
- 2 cups mixed vegetables (frozen or canned; vegetables like peas, carrots, and corn work well)
- ½ teaspoon garlic salt
- ½ teaspoon freshly ground pepper
- 1 to 2 stalks celery, diced (optional for extra crunch)
How to Make Mexican Chicken Salad
Start by preparing your chicken. If you’re using store-bought rotisserie chicken, shred it into bite-sized pieces using two forks or your hands. A mix of chicken thighs and breasts works great for a juicy and flavorful base. Place the shredded chicken in a large mixing bowl to make room for your other ingredients.
Next, prepare your mixed vegetables. If you’re using frozen vegetables, bring a pot of water to a boil, add the vegetables, and cook for about three minutes until heated through. Drain them well and set aside. If you prefer canned vegetables, drain them in a colander, rinse with cold water, and let them drain fully to avoid excess moisture in your salad.
Add the cooked and drained mixed vegetables to the bowl with the shredded chicken. Pour in the mayonnaise and mix everything together until well combined. The mayonnaise will coat the chicken and vegetables, giving the salad its creamy texture.
Season your salad with garlic salt and freshly ground pepper. These simple seasonings enhance the natural flavors of the ingredients and bring the whole dish together.
Once everything is mixed, cover the bowl and refrigerate the salad for at least one hour. This chilling step allows the flavors to blend and the salad to firm up, making it easier to serve and even more delicious.
How to Serve Mexican Chicken Salad
There are several tasty ways to enjoy your Mexican chicken salad:
- Spread it over tostadas for a crunchy, flavorful snack or light meal. Add some hot sauce or a red spicy salsa on top for an extra kick.
- Use it as a filling for sandwiches or wraps when you need a quick, portable lunch.
- Serve it alongside crackers for an easy, protein-packed snack.
- Pair it with tortilla chips as an appetizer at your next gathering.
This salad works great on its own or as part of a larger meal. The creamy texture and fresh ingredients complement many sides and can satisfy various cravings.
Expert Tips for Making the Best Mexican Chicken Salad
To get the most from this recipe, keep a few tips in mind:
- Use fresh or properly thawed vegetables to keep your salad crisp and bright.
- If you don’t have leftover rotisserie chicken, you can cook your own chicken breasts or thighs on the stovetop by simmering them in chicken broth or water until fully cooked. Shred them while still warm for easier handling.
- Adjust the amount of mayonnaise to suit your taste. Start with less and add more if you want a creamier texture.
- Don’t skip the chilling time; it allows the flavors to meld and improves the overall taste.
- For extra flavor, try adding a squeeze of lime juice or a sprinkle of chopped cilantro before serving.
- Celery is optional but adds a nice crunch and freshness that balances the creamy dressing.
- Make sure to drain canned or cooked vegetables well to prevent your salad from becoming watery.
How to Store Mexican Chicken Salad
Storing your Mexican chicken salad properly will help maintain its freshness and taste:
- Keep the salad in an airtight container in the refrigerator.
- It will stay fresh for up to three days when chilled.
- Avoid freezing the salad, as mayonnaise-based dishes can separate and become watery when thawed.
- If you plan to prepare the salad in advance, keep the mayonnaise separate and mix it in right before serving to preserve the best texture.
- Always check for any off smells or changes in appearance before eating leftovers.
Variation Ideas for Mexican Chicken Salad
You can customize this salad in many ways to suit your preferences:
- Swap the mayonnaise for Greek yogurt to make it lighter and add a tangy twist.
- Add diced avocado for creaminess and extra nutrients.
- Mix in some chopped jalapeño or a dash of chili powder for a spicy kick.
- Incorporate black beans or corn kernels for added texture and flavor.
- Top with shredded cheese, like cheddar or cotija, for a richer taste.
- Use fresh vegetables such as bell peppers, tomatoes, or red onion for a crunchier, more vibrant salad.
- Turn it into a meal bowl by serving over a bed of lettuce or spinach.
- For a healthier alternative, replace mayonnaise with avocado mayo or a vinaigrette dressing.
Frequently Asked Questions about Mexican Chicken Salad
What is Mexican chicken salad made of?
Mexican chicken salad combines shredded chicken with mixed vegetables and mayonnaise, seasoned with garlic salt and pepper. It’s a creamy, flavorful dish that’s often chilled before serving.
Can I use fresh chicken instead of rotisserie?
Yes, you can cook fresh chicken breasts or thighs on the stovetop by simmering them in chicken broth or water until cooked through. Then shred the chicken and use it in the salad.
How long does this salad last in the fridge?
Stored in an airtight container, Mexican chicken salad lasts up to three days in the refrigerator. Avoid freezing to keep the texture intact.
Can I make this salad vegan or vegetarian?
For a vegan version, replace chicken with chickpeas or tofu, and use vegan mayonnaise. Add plenty of fresh vegetables and season to taste.
What are good serving ideas?
This salad pairs well with tostadas, crackers, tortilla chips, or as a sandwich or wrap filling. It’s versatile and easy to enjoy in many ways.
Can I add more spice?
Definitely! Add diced jalapeños, a sprinkle of chili powder, or a dash of hot sauce to increase the heat level according to your preference.
Is it okay to use canned vegetables?
Yes, canned mixed vegetables work fine, just make sure to drain and rinse them well to reduce excess moisture.
How can I make the salad less creamy?
Use less mayonnaise or substitute part of it with Greek yogurt or a vinaigrette to lighten the texture.
Mexican Chicken Salad
Ingredients
- 4 cups shredded chicken (preferably leftover rotisserie chicken)
- 1/3 to 1/2 cup mayonnaise
- 2 cups mixed vegetables (frozen or canned; peas, carrots, and corn work well)
- 1/2 teaspoon garlic salt
- 1/2 teaspoon freshly ground pepper
- 1 to 2 stalks celery diced (optional for extra crunch)
Instructions
- Shred the rotisserie chicken into bite-sized pieces and place in a large mixing bowl.
- If using frozen vegetables, boil them for about three minutes until heated through, then drain. If using canned, drain and rinse them well.
- Add the mixed vegetables to the bowl with the shredded chicken.
- Pour in the mayonnaise and mix until well combined, coating the chicken and vegetables.
- Season with garlic salt and freshly ground pepper, then stir to combine.
- Cover the bowl and refrigerate for at least one hour to allow flavors to meld.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!