Craving a burst of fresh, zesty flavors that transport you straight to the vibrant streets of Mexico? Look no further than this mouthwatering Ensalada de Pollo Mexicana! This isn't just another boring salad - it's a fiesta of colors, textures, and tantalizing tastes that will revolutionize your lunch routine. Packed with succulent shredded chicken, juicy cherry tomatoes, creamy avocado, and a zingy lime dressing, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/2 cup corn, cooked
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- Juice of 2 limes
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. If using raw chicken, season with salt and pepper, then grill or poach until fully cooked. Allow the chicken to cool completely, then shred using two forks.
- Dice the red onion into small, uniform pieces to ensure even distribution throughout the salad.
- Halve the cherry tomatoes by cutting them vertically, which will help release their natural juices and enhance the salad's flavor profile.
- Cook the corn kernels either by boiling for 3-4 minutes or grilling briefly to add a smoky dimension to the salad.
- Carefully dice the avocado into bite-sized cubes, being mindful to remove the pit and skin completely.
- Chop the fresh cilantro finely to release its aromatic oils and distribute its flavor evenly.
- In a large mixing bowl, combine the shredded chicken, halved cherry tomatoes, diced red onion, cooked corn, and avocado cubes.
- Squeeze fresh lime juice over the ingredients, which will not only add brightness but also help prevent the avocado from browning.
- Sprinkle chopped cilantro over the salad and season with salt and pepper to taste.
- Gently toss all ingredients together, ensuring even coating and distribution of flavors.
- For best results, chill the salad for 15-20 minutes before serving to allow flavors to meld together.
- Serve cold as a refreshing main dish or light lunch, garnishing with additional cilantro if desired.
Tips
- Use freshly cooked or leftover chicken for the best flavor and texture. Grilled chicken adds an extra smoky dimension.
- Choose ripe but firm avocados to ensure the perfect creamy texture without turning mushy.
- For maximum flavor, let the salad rest in the refrigerator for 15-20 minutes before serving to allow the ingredients to marinate.
- To keep the avocado from browning, add the lime juice immediately after cutting.
- For a spicier version, add some diced jalapeños or a dash of hot sauce.
- Use fresh cilantro for the most vibrant flavor - dried herbs won't compare!
- If you're preparing in advance, keep the dressing and salad separate until just before serving to maintain the crisp texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 17g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 45mg
