Ensalada de Pollo (Mexican Chicken Salad)
Serves 6
10 mins prep
0 mins cook
10 mins total
If you’re looking to give your lunch a serious upgrade, look no further than my creamy, zesty Mexican Chicken Salad. Also known as Ensalada de Pollo, this versatile, protein-packed tostada topping-meets-sandwich filling is loaded with tender poached chicken, colorful veggies, and a slightly spicy jalapeño Greek yogurt crema. YUM!
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In a small bowl, add the crema, mayonnaise, lime juice, pickled jalapeño brine, and salt. Stir to combine.
In a large bowl, add the shredded chicken, cooked vegetables, green onions, and creamy dressing. Toss together to combine.
Taste and season with more salt to your liking.
Refrigerate for 1-2 hours, or until chilled. Serve on tostada shells, with tortilla chips, with saltine crackers, or in a sandwich.
