Ensalada de pollo – Mexican chicken salad on tostadas
Shredded chicken breast mixed with boiled potato, carrot and peas, mayonnaise and a little crema, eaten cold on crisp tostadas with lettuce – an everyday and children's-party favourite in Mexico, sometimes with sweetcorn, celery or apple added.
- 45 minTime
- 33 minHands-on
- 4Portions
- ≈ $50per portion
- 700kcal per portion
Ingredients for 4 portions
- 600 gChicken breast
- ≈ 1 lWater
- ½Yellow onion, in one piece
- 2 clovesGarlic
- 1Bay leaf
- to tasteSalt
- 400 gPotato
- 2Carrots
- 150 gGreen peas, frozen
- 6 tbspMayonnaise
- 4 tbspMexican crema
- to tasteBlack pepper
On the side
- ½Lettuce, finely shredded
- 12Tostada shells
- 60 gPickled jalapeño slices (optional)
Method
- Put the chicken in a pan with the water, the piece of onion, the garlic, bay leaf and some salt. Bring to the boil.
- Lower the heat, cover and simmer for 20 minutes, until the chicken is cooked through.
- Meanwhile, peel the potatoes and carrots and cut them into small dice.
- Boil the potatoes and carrots in salted water for 8 minutes, adding the peas for the last 2 minutes. Drain and leave to cool.
- Lift out the chicken, let it cool for a few minutes and pull it into thin shreds with two forks.
- Mix the chicken with the vegetables, mayonnaise and crema. Season with salt and pepper.
- Finely shred the lettuce. Put some lettuce on each tostada, top with the chicken salad and serve with pickled jalapeños if you like.
The cost is estimated from average prices in Mexico (PROFECO, Quién es Quién en los Precios (datos abiertos), 2026-07).
More recipes
Tinga de pollo – shredded chicken in chipotle and tomato sauce1 h · ≈ $56/port.
Enchiladas verdes – chicken enchiladas in green tomatillo salsa55 min · ≈ $45/port.
Pollo en salsa verde – chicken and potatoes in green tomatillo sauce55 min · ≈ $26/port.
Pollo en mole – chicken in mole poblano with red rice1 h 05 · ≈ $25/port.