Description
Enjoy a plate of this super simple yet flavorful Ensalada de Pollo, a Mexican-style chicken salad. Served cold with crackers or on top of a crunchy tostada with lots of hot sauce, it’s an incredibly satisfying meal.
Ingredients
Units
Scale
- 16 cups water
- 1/2 yellow onion
- 1 tsp chicken bouillon
- 2 bay leaves
- 2 chicken breasts
- 2 cups diced potatoes
- 1 cup diced carrots
- 1 cup sweet corn (canned or frozen)
- 1 cup peas (canned or frozen)
- 1/2 cup mayonnaise
- 1/2 cup sour cream or greek yogurt
- 1 tsp mustard
- 3 tbsp liquid from a can of pickled jalapeños
- salt and pepper to taste
Instructions
- Boil the chicken. In a medium sized pot add the water, half onion, chicken bouillon, and bay leaves. Bring to a boil before adding in the chicken breasts, boiling until they reach an internal temperature of 165°F, about 20 minutes. Drain the water and let the chicken cool before shredding.
- Boil the potatoes and carrots. While the chicken cooks, bring another medium sized pot of water to a boil before adding the diced potatoes and carrots. Boil until fork tender, about 10 minutes, then strain out all of the water and set aside to cool.
- Mix the salad base. In a large bowl combine the mayo, sour cream, mustard, pickled jalapeño liquid, and salt and pepper to taste. Mix well.
- Assemble the salad. Add the shredded chicken, cooked potatoes and carrots, sweet corn, and peas to the bowl with the mayo mixture. Toss everything until evenly combined and refrigerate until ready to serve. Enjoy cold on a tostada, with crackers, chips or bread.
Notes
Feel free to use 4 cups of shredded rotisserie chicken instead of cooking the chicken breast from scratch.