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You are here: Home » Recipes » Chicken

Mexican Chicken Salad

Published: Jul 8, 2018 · Updated: Mar 11, 2021 by Mely Martínez

JUMP TO RECIPE

Some might say that this Chicken Salad is not a “traditional” Mexican recipe, but it is one that has been in our culture for so long that many believe it to be traditional. Why may you ask? Because it is a long-time favorite among Mexicans for family reunions, children’s parties, picnics, and even beach days.

Mexican Chicken Salad Recipe

Mexican Chicken salad a Mexican recipe with carrots, potatoes, peas and mayonnaise. Perfect to eat with saltine crackers, tostadas, sandwiches.

Here at home, it is also one of my son’s favorite dishes; ever since he was a small school kid, he loved to come home from school and have this for lunch and often requested it for his birthdays. It is eaten with saltine crackers or in sandwiches, and, as you can see here, served alongside a creamy macaroni salad with American Cheese American Cheese. As mentioned before, chicken salad is extremely popular at children’s birthday parties, since the hostess (Mom) can prepare it ahead of time, and still be able to enjoy the party.

Mexican Chicken Salad | Mexican Recipe with chicken, potatoes and carrots.

This chicken salad recipe is a Mexican adaption of the famous Russian salad also known as Oliver Salad in other European countries, but with chicken added (chicken is the main ingredient in this salad). The salad has some of the same ingredients as the Eastern European version, but the Mexican chicken Salad version has several variations, that include ingredients potatoes, carrots, peas and other ingredients like red peppers or corn. I like to add celery and apple to mine.

Mexican Chicken Salad |Mexican Chicken salad | Mexican recipe with carrots, potatoes, peas and mayonnaise. Perfect to eat with saltine crackers, tostadas, sandwiches.

How to make Mexican Chicken Salad Recipe

JUMP TO FULL INSTRUCTIONS

Mexican Chicken Salad | Mexican recipe with carrots, potatoes, peas and mayonnaise. Perfect to eat with saltine crackers, tostadas, sandwiches.

INSTRUCTIONS:


Mexican Chicken Salad | Mexican recipe with carrots, potatoes, peas and mayonnaise. Perfect to eat with saltine crackers, tostadas, sandwiches.

  • Place the cooked and shredded chicken, potatoes, carrots, celery, sweet peas, and apple into a large bowl. large bowl. (Please check the ingredients list below)
Mexican Chicken Salad | Mexican recipe with carrots, potatoes, peas and mayonnaise. Perfect to eat with saltine crackers, tostadas, sandwiches.
  • Mix gently and stir in the mayonnaise (carefully, to avoid breaking or mashing the cooked vegetables).
Mexican Chicken Salad | Mexican recipe with carrots, potatoes, peas and mayonnaise. Perfect to eat with saltine crackers, tostadas, sandwiches.
  • Season with salt and pepper. Refrigerate for about 4 hours to allow the flavors to blend. Believe me, it is worth the wait, as it will definitely taste better.

INSTRUCTIONS FOR THE MACARONI SALAD


Macaroni and crema Mexican pasta

  • Dice the Cheddar or American cheese into small cubes, and make sure the cooked macaroni is cool, otherwise, it will melt the cheese.
  • Mix in the Mexican cream or sour cream. Stir and gently add the Cheese, making sure it is well mixed. As mentioned above, some recipes also add diced cooked ham. Season with salt and pepper. Stir and refrigerate until cool to serve alongside the Mexican Chicken Salad.

Mexican Chicken Salad | Mexican recipe with carrots, potatoes, peas and mayonnaise. Perfect to eat with saltine crackers, tostadas, sandwiches.

To serve, provide some saltine crackers, and for the adults, add pickled jalapenos carrot slices.

Chicken Salad | Mexican Chicken Salad with potatoes, carrots and peas.

I love to used Glass Bowls that have a convenient lid.

This is one of our family’s favorite dishes for parties and special occasions.

Leave a comment, I would love to hear about your family’s favorite party meals!

¡Buen provecho!

Mely,

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Chicken salad Mexican recipe

Mexican Chicken Salad

Mely Martínez
This chicken salad recipe is a Mexican adaption of the famous Russian salad, but with chicken added. The salad has some of the same ingredients as the Eastern European version, but the Mexican version has several variations, that include ingredients like red peppers or corn.
4.93 from 13 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
refrigerate 45 mins
Total Time 40 mins
Course Chicken, Salads
Cuisine Mexican
Servings 8
Calories 327 kcal

Ingredients
  

  • 16 oz chicken breast cooked and shredded
  • 8 oz carrots cooked and diced
  • 14 oz potato cooked and diced
  • 5 oz celery finely chopped
  • 6 oz canned sweet peas drained
  • 1 apple peeled and diced
  • 1 cup Mayonnaise
  • 1 parsley spring to garnish

TO SERVE:

  • Saltine crackers
  • Pickled jalapeños and carrot slices

FOR THE MACARONI SALAD*

  • 16 oz elbow pasta cooked according to package instructions
  • 1 cup of sour cream or Mexican cream
  • 1 American or sharp Cheddar Cheese
  • Salt and pepper to taste

Instructions
 

  • Place the cooked and shredded chicken, potatoes, carrots, celery, sweet peas and apple into a large bowl.
  • Mix gently and stir in the mayonnaise (carefully, to avoid breaking or mashing the cooked vegetables).
  • Season with salt and pepper. Refrigerate for about 4 hours to allow the flavors to blend. Believe me, it is worth the wait, as it will definitely taste better.

INSTRUCTIONS FOR THE MACARONI SALAD

  • Dice the cheese into small cubes, and make sure the cooked macaroni is cool, otherwise, it will melt the cheese.
  • Mix in the Mexican cream or sour cream. Stir and gently add the Cheese, making sure it is well mixed. As mentioned above, some recipes also add diced cooked ham (if you choose to do so, add it along with the cheese). Season with salt and pepper. Stir and refrigerate until cool to serve alongside the Mexican Chicken Salad.

To serve, provide some saltine crackers, and for the adults, add pickled jalapenos & carrot slices.

    Notes

    *Some recipes also add diced cooked ham to the macaroni salad.

    Nutrition

    Serving: 6oz Chicken SaladCalories: 327kcalCarbohydrates: 15gProtein: 15gFat: 22gSaturated Fat: 3gCholesterol: 48mgSodium: 283mgPotassium: 633mgFiber: 3gSugar: 5gVitamin A: 5025IUVitamin C: 18.2mgCalcium: 43mgIron: 2.3mg
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    Reader Interactions

    Comments

    1. Tina

      June 28, 2021 at 9:06 am

      How long does the Mexican chicken salad last in refrigerator or can I freeze it and I thaw out 4 days later

      Reply
      • Mely Martínez

        July 02, 2021 at 1:35 pm

        Hello Tina,
        The chicken salad will last up to 2 days in the fridge. The flavors will be better. Not sure about freezing it.

        Reply
    2. maria mora

      June 11, 2020 at 6:28 pm

      5 stars
      Hello Ms.Mely,
      The chicken salad looks amazing. I have not made it but the ingredients I'm sure make it a five star like most of your recipes. Sadly, I'm allergic to corn, dairy, soy, potatoes, cucumbers, pork! I love Mexican cuisine but now my favorites are off limits. Hence, I tried to modify and/or improvise using substitute ingredients. Can you suggest a substitute for the potatoes in this recipe?

      Reply
      • Mely Martínez

        June 12, 2020 at 11:21 am

        Is you can only add the carrots and the peas, that will work just fine.

        Reply
    3. Prisma

      March 02, 2019 at 6:34 pm

      My grandmother and Tia's make this. So glad I found this recipe. I made it for a family party and it was just as we remembered. Thank you!!

      Reply
    4. Patricia

      February 25, 2019 at 8:38 pm

      We use the mayonesa con limón. I debone & shred a rotisserie savory chicken, add cubed potato & carrots. Refrigerate overnight.
      For the tuna salad, I use cubed carrots, frozen peas & mayonnaise with lemon.
      Wonderful recipes!
      Judi

      Reply
    5. Patricia

      February 25, 2019 at 8:33 pm

      I love this chicken salad recipe! Usually make it during the hotter months. Which is most of the year in Texas. We serve it on tostadas & the kiddos love it.
      Thank you for all you do, Mely.
      Judi

      Reply
    6. MMG

      July 08, 2018 at 9:03 pm

      My mother and grandmother made this with tuna(but no apples or celery). I make it now,too, but, because it’s a little more labor intensive, not very often. I’ve usually made “American -style” and I’m sad to say my kids don’t understand my enthusiasm when I do make it. I do use frozen peas because they are a prettier green color. Thank you for the history of it. I had no idea and so interesting.

      Reply
    7. PH

      July 08, 2018 at 5:45 pm

      5 stars
      My Mexican/English mother-in-law made this at every party she ever had. She used black olives (instead of the apples.) It is a hit every time I make it for family/friends, and I think of her....

      Thank you Mely for showing others that Mexican food is MORE than tacos & enchiladas!

      Reply
      • mmartinez

        July 08, 2018 at 6:30 pm

        Hello PH,
        Love the idea of adding black olives to the chicken salad. I will try it next time I make it. Thank you!

        Reply
    8. Irma

      July 08, 2018 at 5:29 pm

      Thank you Mely so delicious 👍

      Reply
    9. Arturo

      May 24, 2018 at 12:18 pm

      5 stars
      I like chicken salad but without Mayo...one of my favs!

      Reply
    10. Rahul Yadav

      May 11, 2017 at 8:48 am

      Love this! You know how I feel about Mexican food- yummy!

      Reply
    11. Gutierrez Communications

      March 05, 2017 at 2:00 pm

      5 stars
      Buenos recuerdos, Mely. Mis tias le cortaban las orillas al"Pan Bimbo" antes de cortar cada sandwich por diagonal. Gracias por las receta.

      Reply
      • mmartinez

        March 05, 2017 at 2:49 pm

        Hola Roberto,

        Gusto en saludarte. Si! Mi madre también los corta en triángulos, pero le deja las orillas. Con el pan bimbo.
        Saludos!

        Reply
    12. Maggie Cano

      March 22, 2015 at 7:14 pm

      5 stars
      Hola Mely,

      My husband is convinced you and his Mom, may she rest in peace, were related. His mom used to make this exact same Chicken Salad. He follows you on Facebook and when he saw your recipe he made sure to send me the link. It brought him back many memories of his mom. I made it yesterday and we're having it for lunch today. Thank you for doing what you do.

      Saludos!

      Reply
      • Mely Martinez

        March 23, 2015 at 2:11 am

        Hello Maggie,

        I am so glad he liked and that it also brought him back childhood memories. It is indeed a favorite for many kids and grown ups too. 🙂

        Saludos!

        Reply
    13. Erica Verdin

      March 20, 2015 at 12:50 am

      Do you know a recipe similar to this one only with pineapple chunks?

      Reply
      • Mely Martinez

        March 20, 2015 at 3:50 pm

        Hello Erica,
        Do you mean the Chicken salad or the macaroni salad. There is a macaroni salad given at kids parties that is very similar to the one above that also has cream, pineapple and ham added besides the cheese.

        Saludos1

        Reply
    14. loves2spin

      March 17, 2015 at 10:41 pm

      Oh, Mely, that sounds and looks so delicious! Yolanda

      Reply
      • Mely Martinez

        March 23, 2015 at 5:41 pm

        You should try it Yolanda, is really delicious!

        Reply
    15. Maria Ontiveros

      March 17, 2015 at 5:17 am

      5 stars
      LOL! I have had this at almost every soccer party and day care pot luck. What a perfect recipe. I prefer corn to peas.
      Rinda

      Reply

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    ABOUT ME

    Mexico in my kitchen | Mely Martinez

    Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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