Mexican Style Chicken Salad Recipe | Ensalada De Pollo | Chicken Salad Recipe

cooked chicken

🥗Healthier: grilled tofu

💰Cheaper: canned chicken

Tofu offers a plant-based option while canned chicken is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is heart-healthy, while vegetable oil is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast is dairy-free and lower in calories, while cream cheese is more affordable.

tortilla strips

🥗Healthier: baked pita chips

💰Cheaper: crushed crackers

Baked pita chips are lower in fat, while crushed crackers can be a cost-effective alternative.

Season chicken breast with chupacabra rub.

Bake chicken in the oven at 400 degrees Fahrenheit for 20 minutes or until the internal temperature reaches 165 degrees Fahrenheit.

Cover the chicken and let it rest for 15 to 20 minutes.

Peel and dice a medium-sized potato, placing it in water to prevent oxidation.

Rinse the diced potato in cold water to remove starch.

Boil the potato in salted water with a clove of garlic for about 10 minutes until tender but not mushy.

Add 1 cup of frozen peas and carrots to the boiling water for a few seconds to blanch them.

Drain the potatoes and vegetables and let them cool.

Slice and chop the cooled chicken breast.

In a separate bowl, mix together 1/2 cup mayonnaise, 1/2 cup Mexican table cream, chopped scallions, salt, pepper, and juice of 1 medium lime to create the creamy dressing.

Combine the chopped chicken, potatoes, peas, and carrots in a mixing bowl with the creamy dressing.

Serve the chicken salad on a bed of lettuce with saltine crackers on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens