Ensalada de Pollo (Chicken Salad)
This Ensalada de Pollo is a light, refreshing take on classic chicken salad with a bold Mexican twist. Tender, shredded chicken is tossed with crisp romaine lettuce, mixed vegetables, and a creamy dressing made from sour cream, mayonnaise, and Spanglish Asadero Garlic & Lime Seasoning. A splash of pickled jalapeño vinegar and a few slices of pickled jalapeño add a tangy, zesty kick to every bite.
Simple to make and packed with fresh flavor, this chicken salad is perfect for a quick lunch, light dinner, or a fresh addition to any spread.
This Ensalada de Pollo is a light, refreshing take on classic chicken salad with a bold Mexican twist. Tender, shredded chicken is tossed with crisp romaine lettuce, mixed vegetables, and a creamy dressing made from sour cream, mayonnaise, and Spanglish Asadero Garlic & Lime Seasoning. A splash of pickled jalapeño vinegar and a few slices of pickled jalapeño add a tangy, zesty kick to every bite.
Simple to make and packed with fresh flavor, this chicken salad is perfect for a quick lunch, light dinner, or a fresh addition to any spread.
Ingredients
2 chicken breasts
A pinch of salt for boiling
⅓ onion
2 garlic cloves
1 head of romaine lettuce, finely chopped
1 Cup cooked vegetables
4 Tbsp sour cream
4 Tbsp mayonnaise
A pinch of salt
A pinch of black pepper
A splash of pickled jalapeño vinegar
Pickled jalapeño slices, to taste
Instructions
Cook the chicken breasts in water with a little salt, onion, and garlic cloves for about 40 minutes, or until very tender.
Once cooked, remove the chicken and shred it in a skillet or bowl.
Add the romaine lettuce, cooked vegetables, sour cream, mayonnaise, salt, black pepper, Spanglish Asadero Garlic & Lime seasoning, pickled jalapeño vinegar, and pickled jalapeño slices to taste.
Mix everything well until fully combined.
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