Mexican Ensalada de Pollo Recipe
Ensalada de pollo is a creamy chicken salad from Mexico, commonly served as a hearty dish at parties and holidays.
Ingredients
- Carrots (peeled) – 1 cup
- Potato – peeled & diced – 1 cup
- Chicken breasts (diced) – 3 cups
- Iceberg lettuce (diced) – 1 head
- Peas – 1 cup
- Corn – 1 cup
- Jalapeños – 2
- Mayonnaise – 1 cup
- Sour cream – ½ cup
- Mustard – 1 tbsp
- Lime juice – 1 tbsp
- Salt and pepper – to taste
Instructions
- Dice the carrots and potatoes so they are bite-sized chunks.
- Bring a pan of water to boil and add the carrots and potatoes. Boil for approximately 10 minutes, until cooked through.
- Drain the potatoes and carrots and set aside to cool.
- Cook the chicken in the oven for 20 minutes, until the meat is white throughout.
- Once cool, shred the chicken into small, thin pieces.
- In a large bowl, mix together the lettuce, chicken, potatoes, carrots, corn and peas.
- Combine the mayonnaise, sour cream, lime juice and mustard to make the dressing.
- Add the dressing to the bowl and mix well until all of the ingredients are coated.
- Add salt and pepper to taste.
- Top your ensalada de pollo with sliced jalapeno.
- Keep refrigerated until you are ready to serve.
Nutrition
Calories: 500kcalCarbohydrates: 22gProtein: 27gFat: 34gSaturated Fat: 7gCholesterol: 86mgSodium: 396mgFiber: 5gSugar: 7g
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