Ensalada de Pollo is a classic childhood favorite. An easy and delicious meal, perfect for hot summer days when you don’t want to spend so much time in the kitchen. Chock-full of veggies like carrots, potatoes, green beans, corn and peas, this classic salad is a great way to get kiddies to eat all their veggies and is often served at kids’ parties atop crunchy tostada shells. Finely chopped pickled jalapeño peppers are what give this salad a light, spicy kick. Add as little or as much jalapeño as you desire. Or completely omit the jalapeños and just add a splash of the canned jalapeño vinegar.
2cups fresh green beans cut into 1-inch pieces
2cups carrots peeled and diced
2cups diced potato
4cups shredded chicken breast
1½cups golden corn kernels (drained if using canned)
Place green beans, carrots, and potatoes in a medium saucepan. Fill saucepan with enough water to cover the vegetables. Bring to a boil over high heat. Cover and reduce heat to low; let simmer for 10 to 12 minutes until vegetables are completely cooked. Remove from heat. Carefully strain the vegetables and rinse with cold water until completely cooled.
In a large bowl, mix together the cooled vegetables, shredded chicken, corn kernels and frozen peas. Stir in the mayonnaise, Mexican crema, jalapeño peppers and vinegar. Stir until completely combined. Season with coarse salt to taste. Refrigerate salad for at least 2 hours before serving. To serve, spoon 3 to 4 heaping tablespoons of salad atop tostada shells.