Ensalada De Pollo is Mexican chicken salad. An easy recipe made with macaroni pasta and it’s so delicious! Made from ingredients likely in your fridge and freezer. Recipes like this come in handy, especially when hosting friends and family, a large group, or simply yourself. Go ahead and treat yourself to this ensalada Mexicana!
Ingredients
Ingredient Quick List: shredded chicken, large elbow macaroni noodle (coditos), celery (or papa), peas, corn, mayonnaise, mustard, salt + pepper.
Ingredient notes
2 chicken thighs yield about 1.5 cups shredded.
1 cup dry macaroni noodle makes about 4 cups cooked.
Mayonnaise: I only use mayonnaise when making this recipe since it’s an ingredient I’ll always have available. However, Mexican crema (unsalted or salted) at a 1:1 ratio with mayo can also be used for an even richer and creamier ensalada de pollo.
Veggies: Potato is normally used in Mexican chicken salad but growing up, when dishes were loaded with carbs, we found ways to get greens in. In this recipe we swapped the potato for small diced celery and for crunch and nutritional value it provides to the recipe. Peas and carrots are also an option. We keep our ensalada de pollo balanced by using fresh celery, peas, and corn. If you’re feeling potato instead, please do, that’s the greatness of this salad. When I use potato, I skip the pasta. It’s easy to modify and adaptable to your palate!
Salt: If you use sour cream, or Mexican crema, please taste it before you add salt. Since you may be using a salted cream, tasting it will help ensure your ensalada de pollo pasta salad comes out how you like it!
Ways to spice it up
Enjoy with serrano for extra spicy heat, jalapeno slices, pickled jalapenos, our salsa macha or you favorite go-to pantry hot sauce.
foods to Eat it with
My favorite way to eat Mexican chicken salad is with fresh Arugula. Tostadas topped with my favorite green are my way to eat it. It’s simple and it just works! (See a photo of arugula on tostada below.)
Step-By-Step Instructions
- Cook macaroni directed on package. Then drain and allow to cool in bowl or tray for 15 minutes.
- Thaw frozen veggies and small dice celery.
- Combine the cooked pasta, and all ingredients and mix well. Add salt and pepper to taste. Enjoy your Mexican Chicken Salad.
A printer-friendly recipe card with full instructions is at the bottom of this post.
Pro tips / Receta Notes
Recipe yield: about 6 cups
Storage: Properly stored and covered ensalada de pollo last 4-5 days in the refrigerator.
Add a tablespoon of Mexican crema (unsalted or salted), for an even richer and creamier ensalada de pollo.
Please allow the pasta to cool down for the specified time before mixing. It helps to ensure the creamy consistency of the recipe is reached.
Reserve pasta water, stretches the mayo used in the recipe without dilution of the flavor.
Optional Arugula is my choice of greens to compliment this chicken salad recipe! It’s an earthy tasting green and it’s packed with health benefits.
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Ensalada de Pollo (MX Chicken Salad)
DESCRIPTION
Equipment
- Large mixing bowl or food storage.
- Knife
- Mixing spoon
Ingredients
- 2 chicken thighs cooked and shredded, (yields about 1.2-1.5 cups)
- 1 cup elbow macaroni yields about 4 cups cooked
- 1 cup celery small diced
- ¾ cup frozen peas
- ¾ cup frozen corn
- ⅓ cup mayo
- 1 tbsp mustard
- salt and pepper
Optional Greens
- Arugula or mixed greens
Instructions
- Cook pasta as directed on package. Should only take about 10-12 minutes depending on the type of pasta you use. Once cooked, save ½ cup of reserve pasta water and drain the pasta from the remaining water. Let cool in a large tray or mixing bowl for 15 minutes.
- Gather all ingredients and small chop celery.
- Now that pasta has cooled, combine all ingredients and mix. Add salt and pepper to taste.
Notes
- Recipe yield: 6 cups chicken
- Storage: Properly stored and covered Ensalada de Pollo last 4-5 days in the refrigerator.
- Add a tablespoon of Mexican crema (unsalted or salted), for an even richer and creamier taste.
- 2 chicken thighs yield about 1.5 cups once cooked.
- 1 cup dry macaroni noodle makes about 4 cups cooked.
- Reserve pasta water, stretches the mayo used in the recipe without dilution of the flavor.
- Optional Arugula is my choice of greens to compliment this chicken salad recipe! It’s an earthy tasting green and it’s packed with health benefits.
If you have arugula on hand, I hope you give it a try and love it as much we do. See the full post on the website for all tips and ideas related to Mexican Chicken Salad Recipe at LatinasQueComen.com Recipe blog.
Nutrition
Equipment
- Food safe storage with air tight lid or
- Large bowl
- Knife for dicing
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