Puerto Vallarta Mexican Chicken Salad Recipe (Ensalada de Pollo) by Donna John
Note: 30Seconds is a participant in affiliate advertising programs and this post may contain affiliate links, which means we may earn a commission or fees if you make a purchase via those links.
On a recent trip to Puerto Vallarta, Mexico, I discovered ensalada de pollo. Ensalada de pollo is a Mexican chicken salad made with vegetables. The chicken is full of colorful vegetables and tender chicken. It was a staple on my lunch plate during my vacation in this tropical town.
To make this Mexican-inspired chicken salad recipe you need a potato, a mixed vegetable blend made with carrots, peas and corn, mayonnaise, sour scream, lime juice, jalapeno brine from a jar of pickled jalapenos, and cooked shredded or cubed chicken. The potatoes are cubed and boiled until just fork tender (you don't want them to fall apart, so don't overcook). The corn, peas and carrots are added at the end of cooking just to heat through. Stir in some mayo, sour cream, fresh lime juice, jalapeno brine and chicken, and you've created a delicious chicken salad.
Not only is this creamy chicken salad delicious, but you also get the health benefits of vegetables! Serve this creamy chicken salad for lunch or dinner with fresh bread.
Cuisine: Mexican
Prep Time: 12 minutes
Cook Time: 5 to 8 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 1 medium yellow potato, cut into 1/2-inch cubes
- 1 cup frozen carrots, peas and corn mix
- 6 tablespoons mayonnaise
- 6 tablespoons sour cream
- 1/2 - 1 tablespoon lime juice
- 1/2 tablespoon jalapeno juice (from a jar of pickled jalapenos)
- 2 cups cooked shredded or cubed chicken breast
Recipe Notes
- If you don't want to use frozen vegetables, you could cut fresh carrots into small cubes and use whole kernel corn and frozen or fresh peas. Fresh peas and carrots do take longer to cook, so keep that in mind.
- Russet or Yukon gold potatoes are good choices for this recipe.
- You could use shredded or chopped chicken thighs instead of breasts, if desired.
- For the best results, squeeze your lime juice fresh.
- For some spice, you could stir in some chopped jalapenos.
- Store the chicken salad in an airtight container in the fridge.
Here's how to make it:
- Boil the potatoes in salted water until tender, about 5 to 8 minutes, adding the mixed vegetables during the last minute of cooking. Drain.
- Stir together the mayonnaise, sour cream, lime juice and jalapeno liquid in a mixing bowl. Season with salt and black pepper, to taste.
- Stir in the chicken, potatoes and vegetables. Cover and chill about 1 hour before serving.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Food, fun, health, happiness.
30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Related Products on Amazon We Think You May Like:
join discussion