Ensalada de Pollo~Mexican Chicken Salad

Ensalada de Pollo~Mexican Chicken Salad 1


  • 2 carrots peeled and diced
  • 1 russet potato peeled and diced (about 1 1/2  cups)
  • 1/2 cup peas
  • 1 stalk celery finely diced
  • 4 cups cooked chicken shredded ( I had leftover grilled chicken breast)
  • 1 cup mayonnaise more or less (I used light)
  • Juice of half a lemon
  • 2  to 3 tablespoons of the  brine from pickled jalpeños
  • salt and pepper to taste

You will also need

  • 1 head or iceberg lettuce washed
  • Whole or sliced pickled jalapeños
  • Saltine crackers



  • Add the carrots and potatoes to a pot. Cover with water, add 1/4 teaspoon of salt and bring to a boil. Reduce to a simmer and cook for 8-10 minutes or just until fork tender. Drain and set aside.
  • Once the carrots and potatoes are cool, combine all of the ingredients in a large bowl in the order listed. Taste for salt.
  • To serve, add a bed of washed lettuce to a shallow bowl. Spoon in some ensalada de pollo. Serve with pickled jalapeños and saltine crackers.
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