Ensalada de Pollo (Mexican Chicken Salad)

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Steps to Make It.

Ingredients

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Nutritions

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a:6:{i:0;a:2:{s:5:"title";s:24:"Gather the Ingredients";s:4:"text";s:86:"
Gather all ingredients and measure them out before starting the recipe.
";}i:1;a:2:{s:5:"title";s:56:"Cook the Yukon Gold Potatoes";s:4:"text";s:184:"
Add the 2 cups Yukon Gold potatoes, peeled and cut into 1/4-inch cubes to a small pot and add cool water to cover along with a large pinch of fine salt. Bring to a boil and cook potatoes for 6 to 8 minutes or until a knife cuts gently through but the potatoes retain some firmness. Drain and spread out in a shallow bowl or on a plate and refrigerate.
";}i:2;a:2:{s:5:"title";s:32:"Prepare the Dressing";s:4:"text";s:152:"
In a small bowl, mix together the 1/2 cup mayonnaise, 1/2 cup Mexican crema, 1 1/2 teaspoons fresh lime juice, 1 teaspoon fine salt, and 1/2 teaspoon freshly ground black pepper. Set aside.
";}i:3;a:2:{s:5:"title";s:55:"Combine the Chicken and Vegetables";s:4:"text";s:181:"
Place 4 cups shredded rotisserie chicken breast, 12-ounce bag frozen peas and carrots, thawed, 1/3 cup coarsely chopped onion, and 1/4 cup finely chopped fresh cilantro in a large bowl. Add the dressing, and mix well.
";}i:4;a:2:{s:5:"title";s:35:"Fold in the Potatoes";s:4:"text";s:79:"
Gently fold the potatoes into the chicken salad. Adjust the seasoning to taste.
";}i:5;a:2:{s:5:"title";s:48:"Serve or Chill Before Serving";s:4:"text";s:132:"
Serve immediately or cover and place in the refrigerator until just chilled. Serve garnished with additional cilantro and/or pickled jalapeños, if desired.
";}}

HTML Directions

• 1

  Gather the Ingredients
  

  Gather all necessary ingredients to prepare the Mexican chicken salad.

• 2

  Cook the Potatoes
  

  In a small pot, combine 2 cups of peeled and diced Yukon Gold potatoes with cool water to cover and a large pinch of fine salt. Bring to a boil and cook for 6 to 8 minutes, or until the potatoes are tender but still firm. Drain, spread on a plate, and refrigerate.

• 3

  Prepare the Dressing
  

  In a small bowl, mix together 1/2 cup mayonnaise, 1/2 cup Mexican crema, 1 1/2 teaspoons fresh lime juice, 1 teaspoon fine salt, and 1/2 teaspoon freshly ground black pepper. Stir well and set aside.

• 4

  Combine the Main Ingredients
  

  In a large bowl, combine 4 cups of shredded rotisserie chicken, a 12-ounce bag of thawed frozen peas and carrots, 1/3 cup coarsely chopped onion, and 1/4 cup finely chopped fresh cilantro. Pour in the dressing and mix thoroughly.

• 5

  Fold in the Potatoes
  

  Gently fold the cooked potatoes into the chicken salad mixture. Taste and adjust the seasoning as needed.

• 6

  Serve the Salad
  

  Serve the salad immediately or cover it and refrigerate until chilled. Optionally, garnish with extra cilantro or pickled jalapeños.

When French-trained chef Lucien Olivier, then owner of the world-famous Hermitage restaurant in Moscow, created his namesake salad in the late 1800s, he may not have imagined that it would eventually be recreated the world over. His salad has since also taken on various monikers, including ensalada Rusa—a type of ensalada de pollo popular throughout Mexico that features many of the original recipe’s ingredients, including a delicious creamy dressing.

The Origins of Ensalada de Pollo

Come to think of it, Olivier must have known he was onto something good. After all, he guarded the recipe during his entire life, and it was only fully revealed after his death. It’s believed that he created the salad as a vodka chaser, which makes sense seeing as how his recipe was both carb- and protein-rich. 

The original recipe featured potatoes and doktorskaya kolbasa—a boiled sausage often referred to as “doctor’s sausage.” We may never discover all of his culinary secrets, including if he really was the creator of beef stroganoff, but until then, we can ponder them while enjoying those that have been revealed.

How Olivier Salad Becomes Ensalada de Pollo

In this version of Olivier’s salad, shredded chicken takes the place of the sausage, while cilantro and a lime, mayonnaise, and Mexican crema dressing give it a decidedly Latin flavor profile. Two hallmark ingredients remain unchanged, though: frozen peas and carrots. 

The duo pay homage to Olivier’s original recipe and are coincidentally what make this salad (in addition to the rotisserie chicken) the perfect dish for a quick weeknight summer dinner or a last-minute potluck dish with a twist that guests are sure to love.

Tips for Making Ensalada de Pollo

• Use cooled ingredients—The chicken, cooked potatoes, and peas and carrots should be cooled before making this recipe.
• Thawing the peas and carrots—The peas and carrots can be thawed by running them under warm water or boiling them for 2-3 minutes and then straining them.
• Don't overcook the potatoes—They should be tender but firm enough that they retain their cube shape. Overcooked potatoes will disintegrate during the mixing process, changing the overall texture of the salad.
• Serve it chilled—Ensalada de pollo can be served immediately after preparing but is best served slightly chilled. Place the prepared salad into the refrigerator for 15 to 20 minutes before serving.

Make Ahead

• Store-bought or homemade rotisserie or poached chicken can be shredded a day in advance. Keep refrigerated in an airtight container until ready to use.
• The dressing can be prepared a day in advance. Keep refrigerated in an airtight container, mixing well before using.
• The entire dish can be prepared up to 3 days before serving. Keep refrigerated in an airtight container. Let sit at room temperature for 15-20 minutes before serving.

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