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Spicy Mexican Chicken Salad (Ensalada de Pollo)

  • Author: Mirna Pena
  • Prep Time: 30 Minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican


Spicy Mexican Chicken Salad (Ensalada de Pollo) is seriously the best shredded chicken salad! This chicken salad is perfect for tostadas topped with some shredded lettuce and drizzled with some green salsa.



1 ½ pounds shredded rotisserie chicken (approx 1 whole chicken)

½ cup mayonnaise

½ cup diced pickled jalapeños (from a 12 oz can)

½ cup pickled jalapeño juice (from a 12 oz can)

1 cup cubed carrots 

1 cup cubed yellow potato

1 ½ teaspoons of salt or to taste

1 teaspoon of ground black pepper or to taste



Start by chopping your carrots and potatoes into small cubed pieces about ¼ inch. 

Add them to a small pot and fill with enough water to cover and over a medium flame, bring them to a boil. Once boiling, bring heat down to a simmer and continue to simmer until they are fork tender, but not falling apart.

Strain the potatoes and carrots set aside to cool.

Rough chop or chop into small pieces the pickled jalapenos and the carrots that came in the can. Set aside.

Next, take your store bought (or homemade) rotisserie chicken and shred it until you have about 1 ½ pounds of shredded chicken and add all of that to a bowl. Discard the carcass and any cartilage.

To your shredded chicken add ½ cup of mayonnaise, ½ cup diced pickled jalapenos, ½ cup of the pickled jalapeno juice in the can, salt and pepper, and mix really well.

After mixing add your cooked carrots and potatoes and mix again making sure not to mash the carrots and potatoes into the chicken. You want the pieces to stay whole.

Store in the refrigerator and serve cold over some tostadas de maiz, top with some shredded lettuce, diced tomato pieces, sliced avocado, and drizzle some salsa on top of it all and ENJOY!

Keywords: mexican chicken salad, spicy chicken salad, ensalada de pollo para tostadas