Ensalada de Pollo

A delightful blend of tender chicken, fresh vegetables, creamy mayonnaise, and a hint of spice, perfect for gatherings or a quick dinner.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 4 servings

Course: Lunch, Salad

Cuisine: Mexican

Calories: 320

Vegetables

2 pieces carrots, peeled and diced These sweet, vibrant vegetables add a touch of color and a satisfying crunch.
1.5 cups russet potato, peeled and diced Creamy and hearty, enhances the dish.
0.5 cup peas Tiny bursts of sweetness.
1 stalk celery, finely diced Provides a refreshing, aromatic quality.
1 head iceberg lettuce, washed Perfect for a crispy base.

Main Ingredients

4 cups cooked chicken, shredded Use leftover grilled chicken for a smoky flavor.
1 cup mayonnaise Can use light mayo for a healthier option.
0.5 pieces lemon, juiced Adds fresh, tangy brightness.
2-3 tablespoons brine from pickled jalapeños For spice and a zingy flavor.
to taste salt and pepper Essential for enhancing flavors.
whole or sliced pickled jalapeños Ideal topping for those who crave heat.
as needed saltine crackers A delightful, crunchy addition.

Preparation

Add the diced carrots and potatoes to a pot, cover with water, and add 1/4 teaspoon of salt. Bring to a boil.
Once boiled, reduce the heat to a simmer and cook for 8-10 minutes until fork-tender. Drain and set aside to cool.
In a large bowl, mix together the cooled veggies, peas, celery, shredded chicken, mayonnaise, lemon juice, and jalapeño brine.
Taste and adjust salt to preference.

Serving

Place a bed of washed iceberg lettuce in a shallow bowl. Spoon in portions of the chicken salad.
Top with pickled jalapeños and serve alongside saltine crackers.

For added flavor, grill the chicken before shredding. Adjust the mayonnaise and add cilantro or different veggies for variations.