Ensalada de Pollo is a spicier, more flavorful, more daring version of the boring, bland chicken salad. Get ready to liven up your lunchtime! This amped-up dish still has the same creamy mayo base but with hints of sweet lime juice and spicy jalapeño brine to really make things interesting. To make sure your tummy isn’t rumbling any time soon, it’s loaded with tender shredded chicken, soft golden potatoes, and all the crispy veggies you can think of. Served on a tostada to really mix it up, with some salty tortilla chips, or nestled between two pieces of bread to make a sandwich, Ensalada de Pollo will make you even more excited for noon to roll around!
Ingredients
- 2 cups gold potatoes, peeled and diced
- 3/4 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1 tablespoon jalapeño brine, juice from pickled jalapeños
- 2 teaspoons kosher salt
- 16 ounces frozen mixed vegetables (carrots, peas, and corn), thawed
- 4 cups chicken, cooked and shredded
- 2 green onions, thinly sliced
- 1 tablespoon cilantro, finely chopped
- tostadas, optional, for serving
Directions
Step 1 –In a medium pot, add the potatoes.
Step 2 –Fill the pot with water until the potatoes are covered.
Step 3 –Place the pot over high heat and bring it to a boil.
Step 4 –Reduce to a simmer and cook the potatoes until they are fork tender, about 8 minutes.
Step 5 –Drain the water and place the potatoes in a large bowl.
Step 6 –While the potatoes are cooking, in a small bowl, whisk the mayo, sour cream, lime juice, the jalapeño brine, and salt until smooth.
Step 7 –In the same large bowl as the potatoes, add the thawed vegetable mix, chicken, green onions, and cilantro.
Step 8 –Pour the mayo mixture over the chicken and veggie mixture. Mix to combine.
Step 9 –Cover and store in the fridge until chilled, at least 1 hour, and up to overnight.
Step 10 –Serve on the tostadas, with chips, or on bread as a sandwich. Store in the fridge, covered, for 3 days.