Ensalada de pollo with pasta and vegetables Recipe
This salad with chicken, pasta and vegetables is the Mexican version of the classic “whatever’s in the fridge” salad. In Mexico it often appears at family gatherings on weekends, because it’s easy to make a big bowl so everyone gets full. It’s creamy from the mayo–yogurt dressing, but brightened with lime, corn and bell pepper.
Ensalada de pollo with pasta is Mexico’s answer to the classic “party salad”, but with a distinct lime and cilantro accent instead of just mayonnaise. The combination of tender boiled chicken, springy pasta and crunchy vegetables makes for a filling yet refreshing dish that holds up well on the table for longer. It’s a typical “big sharing bowl” that disappears from any house party faster than you can wash the pot used for the pasta.
Chef's tips
Don’t overcook the chicken – take it out of the water as soon as there’s no pink in the center, otherwise the meat will become dry and stringy. Cook the pasta al dente and briefly rinse it with cold water after draining to stop the cooking process and remove excess starch so the dressing coats it better. Season the salad a bit more strongly than you would on the plate – after chilling in the fridge the flavors mellow and round out.
How to serve
This salad is perfect for lazy Sunday get-togethers around the grill – put it next to the grilled meat and no one will ask for extra side salads. For a quick lunch serve it with romaine or iceberg lettuce leaves; you can spoon portions of salad into the leaves like little “boats”. For a picnic I pack it into a large container and take extra lime and chopped cilantro separately to freshen up the flavor just before eating on the blanket.
Ingredients
- chicken breast - 400 g
- pasta - 250 g
- corn - 200 g
- bell pepper - 1 piece
- cucumber - 1 piece
- carrot - 1 piece
- mayonnaise - 4 tablespoons
- plain yogurt - 3 tablespoons
- lime - 1 piece
- cilantro - 0.25 bunch
- garlic - 1 clove
- salt - 1 teaspoon
- black pepper - 0.25 teaspoons
Preparation
- Cook the pasta in salted water according to the package instructions until al dente, soft but still slightly firm to the bite. Drain and briefly rinse with cold water to keep it from sticking.
- Place the chicken breast in a pot, cover with water, lightly salt and cook for 12–15 minutes from the moment it starts boiling, until the meat is completely white inside. Remove and let cool.
- Cut the cooled chicken into small cubes or shred it into thin strips with your fingers.
- Drain the corn. Remove the core and seeds from the bell pepper and dice it finely.
- Wash the cucumber, cut it in half lengthwise, remove the soft seedy center and dice. Peel the carrot and grate it on a coarse grater.
- In a large bowl mix the mayonnaise, yogurt, lime juice, garlic pressed through a garlic press, salt and pepper until you get a smooth dressing.
- Add the pasta, chicken, corn, bell pepper, cucumber and carrot to the bowl. Gently but thoroughly mix so the dressing coats all the ingredients evenly.
- Rinse the cilantro, pat dry and chop finely. Add to the salad and mix again lightly.
- Taste and, if needed, adjust the seasoning with extra salt or lime juice. Chill in the fridge for at least 20 minutes before serving.
Storage
Store the salad covered in the fridge for up to 2 days. If it thickens too much, loosen it with a spoonful of yogurt or a splash of milk and adjust the seasoning with extra lime juice and salt before serving again.
I usually make this ensalada on Saturday mornings when I know lots of people will be dropping by during the day – I put the bowl on the kitchen counter and everyone who “just stops in for a minute” ends up with a full plate. I also often use leftover roast chicken from the day before, so I feel like this salad not only feeds people but also saves my fridge from food waste.
