Chicken Salad with Poblano and Corn (Ensalada de Pollo estilo Mexicano)
This Mexican chicken salad with lettuce, corn, and roasted poblano is everything I love about simple Mexican cooking: practical, full of flavor, and easy to customize. It’s perfect for hot summer days, potlucks, or just when you want something satisfying without turning on the stove.
Ingredients
- 1 rotisserie chicken
- 1 cup greek yogurt
- 1/2 cup mayonnaise
- 2 lemons
- 1 tsp garlic powder
- 1/2 red onion finely chopped
- 5 cups lettuce finely shredded
- 1 can corn kernels
- 1 tsp knorr suiza
- 1 tsp salt
- 4 roasted poblano peppers
- 1/3 cup cilantro finely chopped
Instructions
- Step 1: Shred your chickenRemove the skin and bones, and shred it with your hands or two forks. If you’re using chicken breasts, make sure they’re cooked and cooled.
- Step 2: Prep the veggiesChop the red onion into tiny squares, slice the lettuce into fine strips, and cut the roasted poblanos into long strips. Finely chop the cilantro.
- Step 3: Make the creamy Mexican dressingIn a bowl, mix the Greek yogurt, mayo, lemon juice, garlic powder, Knorr Suiza, and salt until smooth.
- Step 4: Mix it all togetherIn a large bowl, combine the chicken, lettuce, poblanos, corn, onion, and cilantro. Pour the creamy dressing on top and mix until everything is coated evenly. Taste and adjust salt if needed.
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