Ensalada de Pollo is a creamy and savory Mexican Chicken Salad. An easy recipe made with macaroni pasta and fresh ingredients likely in your fridge and freezer. Treat yourself with this easy and favorite Ensalada Mexicana.
Prep Time15 minutesmins
Cook Time15 minutesmins
cool time15 minutesmins
Total Time45 minutesmins
Course: Main Course
Cuisine: Mexican
Keyword: chicken, chicken salad, easy Mexican recipes, ensalada de pollo, ensalada de pollo con coditos, Mexican chicken salad
2chicken thighs cooked and shredded, (yields about 1.2-1.5 cups)
1cupelbow macaroni yields about 4 cups cooked
1cupcelerysmall diced
¾cupfrozen peas
¾cupfrozen corn
⅓cupmayo
1tbspmustard
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.