Mexican Chicken Salad (Ensalada de Pollo)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy Mexican chicken salad with shredded chicken, fresh cilantro, jalapeños, and mixed vegetables bound in a tangy mayo-sour cream sauce. Served on crackers, tortilla chips, or tostadas. A flavorful, crowd-pleasing main that works for casual gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 pounds boneless, skinless chicken breasts (trimmed)
- 1 32-ounce carton low-sodium chicken broth
- 1 cup mayonnaise
- ½ cup full-fat sour cream
- 3 cups mixed vegetables (peas, carrots, corn, green beans; defrosted if frozen)
- ¼ cup chopped fresh cilantro
- ¼ cup diced jalapeños (or pickled jalapeños)
- ¼ cup jalapeño brine (plus more to taste)
- 1 teaspoon salt (more or less to taste)
- fresh lime juice (optional)
- lime wedges
- saltine crackers
- tortilla chips
- tostadas
- 8-inch flour tortillas
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 1129mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 666mg
- Calcium
- 120mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1129MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.