Full of zest and creamy flavor, this Ensalada de Pollo is a delicious way to add variety to your lunchtime routine. Made of crisp veggies, plus cilantro and corn, this Mexican chicken salad recipe can be served as a sandwich, in wraps, or with crackers. So good, and perfect meal prep!

mexican chicken salad recipe in a cup with a spoon and avocado in front

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What Makes Mexican Chicken Salad Special

Classic chicken salad is a kitchen staple and for good reason. But if you’re looking for something a bit more creative to add some zest to your meal plan, this Mexican chicken salad recipe is for you. Here’s what to expect:

Extra zest from the taco seasoning and lime juice.
Crisp and refreshing, thanks to the bell peppers and red onions.
Quick and easy lunch, perfect for make ahead meals!

What’s in Ensalada de Pollo? (+ Alternatives)

Mexican chicken salad has all the components of classic chicken salad (creamy dressing, crunch, chicken, and fresh herbs), but with a major flavor spin. Here’s what to collect, and some alternatives you can try:

The dressing – Mayonnaise, lime juice, and taco seasoning combine for a zesty, creamy base. You can substitute Greek yogurt for mayo (ala Greek yogurt chicken salad) if you want to lighten the dish. Or try a mashed avocado for a healthier take (psst–check out my avocado chicken salad).
The chicken – I love to poach chicken for this Mexican chicken salad. You can use leftover chicken such as this Peruvian chicken, or pan seared/grilled chicken as well. Rotisserie chicken salad is always a delicious choice, as is canned chicken salad, just be sure to drain it well before mixing it in.
The veggies – Diced bell peppers, red onions, and corn work wonders here. If you’re counting your carbs, consider skipping the corn, or adding less.

Psst–Looking for a Mexican chicken salad that isn’t mayo based? Try my chicken fajita salad instead.

How To Make Mexican Chicken Salad

Easy as pie, this Ensalada de Pollo comes together by simply chopping the veggies, mixing the dressing, and then tossing everything together. Here are some tips that’ll make the job even easier:

Get a veggie chopper to speed things up, it changed my life!
Store in the fridge for at least 30 minutes before serving your Mexican chicken salad recipe, so the flavors can marry.
Whisk dressing ingredients together before mixing them into the salad–this will ensure the seasoning gets evenly dispered.

mexican chicken salad recipe ingredients together in a bowl

ensalada de pollo ingredients together in a bowl

How to Eat It?

This Mexican chicken salad recipe is so tasty on its own, that I’m often caught eating it from the mixing bowl with a spoon. But if you’d like to class it up, consider:

Serving your cold chicken salad with tortilla chips, or parmesan crisps for a keto variation.
As a chicken salad sandwich, either on a croissant, toasted bread, or baguette.
In a wrap, whether it be a tortilla or butter lettuce wrap.
Stuffed inside your favorite veggies. Think avocado, tomato, bell pepper, or cucumber.

How Long Does Mexican Chicken Salad Last in The Fridge?

Store your Enslada de Pollo leftovers in the fridge in an airtight container. The FDA recommends eating cooked chicken within 3-4 days. Be sure to give your Mexican chicken salad a good toss before serving, as the veggies will release some of their liquid.

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