2 cups of shredded, cooked chicken breast
1 cup of diced, cooked potatoes
Boiled and sliced carrots, 1/2 cup
Boiled green peas, 1/2 cup
Chopped cooked green beans, 1/2 cup
1/2 cup chopped cooked jicama (optional)
1/4 cup white onion, chopped
1/4 cup finely minced fresh cilantro
1/4 cup mild feta cheese or queso fresco crumbles
2 sliced hard-boiled eggs
1/4 cup sour cream or Mexican crema
2 tablespoons of mayo
Freshly squeezed lime juice, 1 tbsp
Dijon mustard, 1 teaspoon
Pepper and salt as desired
Shredded chicken, diced potatoes, carrots, green peas, diced green beans, diced jicama (if used), sliced white onion, and chopped cilantro should all be combined in a big bowl.
To prepare the dressing, combine the Mexican crema or sour cream, mayonnaise, lime juice, Dijon mustard, salt, and pepper in a separate small bowl.
Over the salad components in the big bowl, drizzle the dressing.
Carefully mix the salad to coat it with dressing. Do not mash the ingredients.
If necessary, add extra salt, pepper, or lime juice after tasting the salad.
Transfer the salad to a serving dish or individual plates once thoroughly combined and seasoned.
Slices of hard-boiled eggs and crumbled queso fresco or mild feta cheese can be added to the salad as garnish.
Serve the Ensalada de Pollo with warm tortillas for a full meal or a cool and pleasant dish.
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