Mexican Chicken Salad

Name: Mexican Chicken Salad
Prep time: 30 min
Total time: 60 min
Ingredients: 3 cups cooked (shredded chicken); 2 medium potatoes (peeled and diced); 2 medium carrots (peeled and diced); 1 cup frozen peas (thawed); ½ cup canned corn (drained); ½ cup mayonnaise; ¼ cup Mexican crema or sour cream; 1 tablespoon yellow mustard; 1 tablespoon lime juice; ¼ teaspoon garlic powder; Salt and pepper to taste; Pickled jalapeños (optional, for garnish)

This Mexican Chicken Salad, also known as Ensalada de Pollo, is creamy, fresh, and packed with flavor in every bite.

A bowl of potato salad with vegetables, garnished with jalapeño slices and cilantro, served with lime wedges and a side of woven crackers on a white plate.

It’s the kind of dish that works for everything: family lunches, potlucks, meal prep, or when it’s just too hot to cook. Cool, crunchy veggies and tender chicken are all wrapped up in a zesty, tangy dressing that’ll have everyone going back for seconds.

You’ll find this one especially popular around holidays, birthdays, or Sunday cookouts. It’s a staple on many Mexican family tables, especially in the summer when chilled dishes are a must. It’s also super versatile, whether you’re stuffing it into a bolillo or serving it with crackers.

If you love creamy chilled salads, then you should try these recipes for Pimento Potato Salad and Cranberry Ambrosia Salad.

Ingredients

We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.

Chicken: Use cooked, shredded chicken breast for a leaner option or thighs for extra flavor. Rotisserie chicken works great if you’re in a rush. Just make sure it’s cooled before mixing.
Potatoes: Dice them small so they mix in evenly and cook quickly. Boil just until fork-tender to avoid a mushy texture. Let them cool completely so they don’t warm the dressing.
Carrots: Add a touch of sweetness and crunch. Boil it with the potatoes to save time. Chop them fine for the best texture in every bite.
Frozen peas: Thawed before mixing, they add a pop of color and mild sweetness. No need to cook them, just let them come to room temperature. They blend right in with the creamy base.
Canned corn: Drain it well so the salad doesn’t get watery. Adds a bit of chew and natural sweetness. You can also use grilled or fresh corn for a twist.
Mayonnaise: The creamy backbone of the dressing. Choose a good quality mayo for the best flavor. You can go light mayo if you prefer.
Mexican crema or sour cream: Adds tang and smoothness to balance the mayo. Mexican crema is slightly thinner and milder. Either works beautifully.
Yellow mustard: Brings a punchy tang and a touch of brightness. Just a bit gives it that classic flavor. Don’t skip this step. It really makes the dressing pop.
Lime juice: Fresh is best for that citrusy zing. Helps cut through the richness of the mayo. It also gives the salad a refreshing lift.
Garlic powder: A simple way to layer in extra flavor. Blends seamlessly into the creamy base. Just a pinch goes a long way.
Salt and pepper: Season to taste after everything is mixed. This helps everything come together.
Pickled jalapeños: Optional but highly recommended if you like a little heat. Slice them thin and scatter them on top. Adds color and kick.

See the recipe card below for quantities.

Instructions

This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.

A pot filled with diced potatoes and carrots in water, with small bowls of corn, mayonnaise, and a clear liquid on the side.

Step 1: Boil salted water in a pot. Add the diced potatoes and carrots, cooking for 8 to 10 minutes until just tender. Drain and let them cool completely.

A glass bowl containing separate piles of diced cooked chicken, green peas, corn, and a mix of diced carrots and potatoes.

Step 2: In a large bowl, mix the shredded chicken, cooled potatoes and carrots, thawed peas, and drained corn.

A glass bowl with yogurt, mustard, spices, and pepper, surrounded by bowls of corn, green peas, and a pepper grinder on a white surface.

Step 3: In a separate bowl, whisk together the mayonnaise, crema or sour cream, mustard, lime juice, garlic powder, salt, and pepper until creamy.

A glass bowl of mixed potato salad with diced potatoes, peas, carrots, and corn, coated in a creamy dressing, with a white spatula resting inside.

Step 4: Pour the dressing over the chicken and vegetables, stir until evenly coated, and chill for at least 30 minutes. Garnish with pickled jalapeños if you like, and serve cold.

Storage

Storage – Store in an airtight container in the fridge for up to 3 days. The flavors get even better as they sit.
Freezing – This one doesn’t freeze well because of the mayo and crema. It tends to separate and change texture after thawing.
Reheating – No need to reheat! This is meant to be served cold straight from the fridge.

What to Serve With Mexican Chicken Salad

Crunchy, cheesy, and loaded with flavor, these Air Fryer Beef Taquitos are the crispy partner your creamy chicken salad craves. Serve them up hot next to a chilled scoop for a contrast that works every time. Perfect for game day spreads or a fun family dinner.
This cheesy, crunchy, meaty Taco Casserole with Fritos is everything cozy and satisfying. Pair it with a cold scoop of chicken salad for a meal that hits all the textures. The Fritos bring a salty crunch that goes hand-in-hand with the creamy salad.
Warm, fluffy, and just the right amount of seasoned, this Instant Pot Mexican Rice adds a mild, comforting base to your plate. It won’t overpower the salad, but it’ll fill you up. Spoon some right alongside or even under the salad for a twist.

A close-up of a hand holding a cracker topped with a creamy salad containing diced chicken, carrots, peas, corn, and potatoes, garnished with chopped herbs.

Wendys Tips

Dice your veggies small so every bite has a little bit of everything.
Make it ahead! It tastes even better after chilling overnight.
Want a spicy twist? Mix a spoonful of chipotle in adobo into the dressing.

FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

Can I use canned chicken?

Yes, just drain it well and shred it a bit more for a better texture.

Is crema necessary?

Nope, sour cream works great as a substitute.