Ensalada de Pollo (Mexican Chicken Salad) 

This bright and creamy Ensalada de Pollo is the perfect “clean out your fridge” meal—a vibrant blend of tender shredded chicken, perfectly cooked veggies, and a tangy, velvety dressing. With its Mexican flair and flexible ingredients, it’s great for tostadas, sandwiches, pasta, or straight from the bowl. Ready in just 15 minutes (plus chilling time), this salad is as versatile as it is delicious, making it a go-to for quick lunches, potlucks, or meal prep. Naturally gluten-free and loaded with wholesome ingredients, it's a crowd-pleaser that's both flavorful and satisfying.

Ingredients

• 2 medium yellow potatoes, cut into ½-inch cubes
  
  

• ¾ cup peeled, diced carrots
  
  

• ¾ cup frozen peas
  
  

• ½ cup frozen corn
  
  

• ¾ cup mayonnaise
  
  

• ¾ cup full-fat sour cream
  
  

• 2 Tablespoons freshly squeezed lime juice (about 1 lime)
  
  

• 1 Tablespoon jalapeño brine (from pickled jalapeños, optional for mild heat)
  
  

• 1½ teaspoons yellow mustard
  
  

• 4 cups cooked shredded chicken (about 1 pound)
  
  

• ½ teaspoon kosher salt (plus more to taste)
  
  

Directions

1. Boil the potato cubes in salted water until just fork-tender—about 8 minutes.
   
   

2. In a separate pot, simmer the carrots, peas, and corn together until just cooked through—about 3 minutes.
   
   

3. In a large bowl, whisk together mayonnaise, sour cream, mustard, lime juice, and jalapeño brine.
   
   

4. Add the shredded chicken, cooked potatoes, carrots, peas, corn, and salt to the dressing. Toss until everything’s evenly coated. Taste and adjust seasoning if needed.
   
   

5. Chill in the refrigerator for 1–2 hours before serving to let flavors meld. 

Nutrients

• Calories: approx. 301 kcal per serving (based on 8 servings)
  
  

• Total Fat: ~21.5 g
  
  

• Carbohydrates: ~12.6 g (Net Carbs ~11.1 g)
  
  

• Fiber: ~1.5 g
  
  

• Sugars: ~2.8 g
  
  

• Protein: ~15.2 g