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Ensalada de Pollo Mexicana

Refreshing Ensalada de Pollo Mexicana for Easy Summer Meals

This refreshing Ensalada de Pollo Mexicana combines shredded chicken with fresh veggies for an easy summer meal.
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Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Salads
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 1 cup Sour Cream or Greek yogurt
  • 1/2 cup Mayonnaise
  • 1 teaspoon Garlic Salt or fresh minced garlic
  • 1/2 teaspoon Ground Black Pepper adjust to taste
For the Salad
  • 1 cup Diced White Onion or red onion
  • 1 cup Chopped Celery or diced bell peppers
  • 1/4 cup Chopped Pickled Jalapeños or fresh jalapeños
  • 15 oz Can of Mixed Veggies drained, fresh or frozen is fine
  • 3 cups Shredded Chicken preferably from a rotisserie

Equipment

  • mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine sour cream, mayonnaise, garlic salt, and black pepper. Whisk until smooth and creamy, about 2-3 minutes.
  2. Fold in diced onion and chopped celery into the creamy dressing. Stir in chopped jalapeños and jalapeño juice, mixing everything gently.
  3. Carefully fold in drained mixed veggies and shredded chicken. Mix until evenly combined, about 2-3 minutes.
  4. Cover the bowl with plastic wrap or a lid and chill in the refrigerator for at least one hour before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 60mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

This salad can be made ahead of time and tastes even better after chilling. Serve cold for the best experience.

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