This Mexican Chicken Salad is filled with smoky-tangy flavor, think street corn meets taco salad in one vibrant bowl. Fresh lime, taco seasoning, and Greek yogurt create a creamy dressing that clings to shredded rotisserie chicken, fresh veggies, corn, and garbanzo beans.
As a recipe creator, I love a healthy chicken salad, and this ensalada de pollo is incredible. Every bite has the perfect balance of protein, crunch, and zesty brightness, exactly how a Mexican-inspired chicken salad should taste!
A Quick Look At The Recipe
- Total Time: 10 minutes
- Recipe Difficulty: Easy
- Cooking Method: No-cook
- Main Ingredients: Rotisserie chicken, Greek yogurt, lime, taco seasoning
- Dietary Info: Gluten-free, high-protein
- Serves: 4
- Calories: 363 per serving
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OBSESSED. I'm a huge fan of chickpea southwest salsa & this just leveled it up to a meal! Thanks for such a good recipe.
- bree
What makes this ensalada de pollo mexicana the best is how simple pantry staples come together for a bold salad that's protein-packed and light.
If you love Mexican-inspired dishes, you have to try my Elote Pasta Salad, my Mexican Chickpea Salsa Salad, Corn & Mango Salsa, Blackened Chicken Tacos, and my Southwest Chicken Bowls.
Jump to:
- A Quick Look At The Recipe
- Why You'll Love This Recipe
- Key Ingredients
- Substitutions & Variations
- How To Make Mexican Chicken Salad (Ensalada de Pollo)
- Expert Tips
- More Chicken Salads!
- Mexican Chicken Salad (Ensalada de Pollo) Frequently Asked Questions
- More High-Protein Recipes With Chicken
- 📖 Recipe
- 💬 Comments & Ratings
Why You'll Love This Recipe
- Ready in 10 Minutes: Rotisserie chicken and pantry staples make this super quick.
- Protein-Packed: Each serving has 41 grams of protein; the Greek yogurt adds 12g+ protein per serving without the heaviness of mayo.
- Versatile: Perfect in lettuce cups, over rice, with chips, or in avocado halves.
- Meal Prep Friendly: Keeps 6 days in the fridge for easy lunches.
Key Ingredients
- Rotisserie Chicken: Pre-cooked chicken adds roasted flavor and saves time. Remove the skin for a lighter salad.
- Greek Yogurt: Non-fat yogurt keeps it light while boosting protein and mimicking traditional sour cream.
- Fresh Lime Juice: Only fresh-squeezed limes give the bright acidity this salad needs. Two medium limes yield ~¼ cup.
- Taco Seasoning: Cumin, chili powder, and paprika turn plain yogurt into a flavorful dressing; store-bought seasoning or homemade works.
- Garbanzo Beans: Add creamy texture and nutty flavor.
- Cilantro: Essential for authentic flavor.
Substitutions & Variations
- Protein Options: Rotisserie chicken is classic and easy, but chopped grilled chicken, shredded dutch-oven chicken thighs, poached chicken breasts, canned chicken, or shredded turkey work as well. Use tofu for a vegan version.
- Bean Swaps: Garbanzo beans are my favorite, but black beans, pinto beans, or white beans go well.
- Veggie & Herb Swaps: Bell peppers can be replaced with diced cucumber or shredded cabbage for extra crunch. You can use thawed frozen corn kernels or corn fresh off the cob. Cilantro can be replaced with green onions or omitted if you don't like the flavor.
- Dairy & Dressing Alternatives: Non-fat Greek yogurt is light and protein-packed, but mashed avocado, dairy-free yogurt, or avocado mayo work for dairy-free or vegan options.
- Flavor Variations: Add diced jalapeños, chipotle powder, or hot sauce for a spicy kick. I always use my homemade taco seasoning in this recipe! You can also mix in crumbled cotija and chili powder for a street-corn twist.
How To Make Mexican Chicken Salad (Ensalada de Pollo)
- Step 1: Shred 2 cups of rotisserie chicken, removing any skin or cartilage. Dice 1 bell pepper, finely chop ½ red onion, and roughly chop ¼ cup cilantro. Drain the canned garbanzo beans and corn.
- Step 2: Whisk together ½ cup non-fat Greek yogurt, juice from 2 fresh limes, and 2 tablespoons taco seasoning until smooth.
- Step 3: In a large bowl, mix chicken, garbanzo beans, corn, bell pepper, red onion, and cilantro. Pour dressing over the top and gently toss until everything is coated.
- Step 4: Serve immediately with chips, in a wrap, or just plain. If you prefer, chill your salad for 30 minutes for flavors to meld.
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Expert Tips
- Dry Your Ingredients: Drain the beans and corn well to avoid diluting the dressing.
- Let It Rest: Chill 30 minutes for veggies to soften and flavors to meld.
- Control the Heat: Add cayenne or jalapeños for spice.
More Chicken Salads!
Love chicken salads? Check out my Chicken Salad with Grapes and Almonds, High-Protein Buffalo Chicken Salad, Chicken Caesar Salad, or my Quinoa Salad With Lemon Chicken!
Mexican Chicken Salad (Ensalada de Pollo) Frequently Asked Questions
Traditional Mexican salads vary by region but commonly feature fresh vegetables like tomatoes, onions, and peppers dressed with lime juice and cilantro. Ensalada de pollo mexicana is one popular version, while others include ensalada de nopales (cactus salad) and ensalada de col (cabbage slaw).
Ensalada de pollo is a traditional Mexican chicken salad featuring shredded chicken mixed with vegetables and a creamy dressing. Unlike American chicken salad made with mayo, Mexican versions often use lime juice, cilantro, and spices like cumin for a fresher, brighter flavor profile.
More High-Protein Recipes With Chicken
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📖 Recipe
Mexican Chicken Salad (Ensalada de Pollo)
Ingredients
- 2 Cups Rotisserie Chicken shredded
- 1 Cup Garbanzo Beans
- 1 Cup Corn
- 1 Bell Pepper chopped
- ½ Red Onion chopped
- ½ Cup Greek Yogurt non-fat
- 2 Limes juiced
- ¼ Cup Cilantro chopped
- 2 Tablespoons Taco Seasoning
Instructions
- Shred 2 cups of rotisserie chicken, removing any skin or cartilage. Dice 1 bell pepper, finely chop ½ red onion, and roughly chop ¼ cup cilantro. Drain the canned garbanzo beans and corn.
- Whisk together ½ cup non-fat Greek yogurt, juice from 2 fresh limes, and 2 tablespoons taco seasoning until smooth.
- In a large bowl, mix chicken, garbanzo beans, corn, bell pepper, red onion, and cilantro. Pour dressing over the top and gently toss until everything is coated.
- Serve immediately with chips, in a wrap, or just plain. If you prefer, chill your salad for 30 minutes for flavors to meld.
Notes
- Dry Your Ingredients: Drain the beans and corn well to avoid diluting the dressing.
- Let It Rest: Chill 30 minutes for veggies to soften and flavors to meld.
- Control the Heat: Add cayenne or jalapeños for spice.
Nutrition
Save This Recipe!
I'll email this recipe to you, so you can come back to it later!
Bree says
OBSESSED. I’m a huge fan of chickpea southwest salsa & this just leveled it up to a meal! Thanks for such a good recipe.