De pollo salad, simply meaning “chicken salad” in Spanish, is a versatile and satisfying dish made with tender chicken, crisp vegetables, and a creamy dressing. This version is designed to be both flavorful and practical, using everyday ingredients to create a salad that works as a light lunch, a hearty dinner, or a filling for sandwiches and wraps. The combination of textures and a zesty lime-cilantro dressing makes it a refreshing choice that comes together quickly.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 g) salt, divided
- 1/2 tsp (2.5 g) black pepper, divided
- 1/2 cup (120 ml) plain Greek yogurt (or mayonnaise)
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) Dijon mustard
- 1/2 cup (75 g) finely chopped red onion
- 1/2 cup (75 g) diced celery (about 2 stalks)
- 1/2 cup (75 g) diced red bell pepper
- 1/4 cup (15 g) chopped fresh cilantro
- 4 cups (120 g) mixed salad greens (for serving)
- Optional: 1 avocado, sliced, for serving
Instructions
- Season the chicken breasts with 1/2 tsp (2.5 g) salt and 1/4 tsp (1.25 g) pepper. Heat the olive oil in a skillet over medium-high heat. Cook the chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum). Transfer to a plate and let rest for 5 minutes.
- While the chicken rests, make the dressing: in a large bowl, whisk together the Greek yogurt (or mayonnaise), lime juice, Dijon mustard, remaining 1/2 tsp salt, and remaining 1/4 tsp pepper until smooth.
- Shred or dice the rested chicken into bite-sized pieces. Add to the bowl with the dressing.
- Add the red onion, celery, red bell pepper, and cilantro to the bowl. Stir until everything is evenly coated.
- Taste and adjust seasoning with more salt, pepper, or lime juice if desired.
- Serve immediately over a bed of mixed greens, with avocado slices if using.
Tips
- Substitutions: If you don’t have Greek yogurt, use sour cream or a mix of half mayo and half yogurt. For a dairy-free option, use a plant-based yogurt or just mayonnaise.
- Don’t overcook the chicken: Overcooked chicken becomes dry and tough. Use a thermometer to ensure it reaches 165°F (74°C) but not much beyond.
- Chop vegetables finely: Uniform, small dice ensures every bite has a balance of flavors and textures, and the salad holds together better.
- Make ahead: You can prepare the salad a day in advance, but add the cilantro and avocado just before serving to keep them fresh.
Serving Suggestions
This de pollo salad is wonderful on its own, but it also shines in a variety of ways. Serve it over a bed of crisp lettuce, in a whole-wheat tortilla as a wrap, or between two slices of toasted bread for a satisfying sandwich. For a low-carb option, scoop it into large lettuce leaves (like butterhead or romaine) and enjoy as lettuce cups. It also pairs well with a light soup or a side of roasted vegetables.
Variations
- Spicy: Add 1–2 finely chopped jalapeños or a dash of hot sauce to the dressing for a kick.
- Fruity: Fold in 1/2 cup (80 g) of diced apple or grapes for a sweet contrast.
- Herby: Replace cilantro with fresh dill or parsley for a different flavor profile.
- Nutty: Sprinkle 1/4 cup (30 g) of toasted almonds or pecans on top for crunch.
- Smoky: Use smoked paprika or a pinch of chipotle powder in the dressing to add depth.
Storage and Reheating
Store the de pollo salad in an airtight container in the refrigerator for up to 3–4 days. The salad is best served cold, so there is no need to reheat it. If you have stored it, give it a good stir before serving, and add a little extra yogurt or lime juice if it seems dry. If you must reheat (for example, if you prefer a warm salad), microwave individual portions in 30-second bursts until just warmed through, but be aware that the vegetables will lose some crunch.
Frequently Asked Questions
Can I use rotisserie chicken? Yes, absolutely. Shredded rotisserie chicken is a great time-saver. Just skip the cooking step and use about 3 cups (about 1 lb) of shredded chicken. Make sure to remove the skin.
Is it okay to use frozen chicken? Yes, but thaw it completely in the refrigerator before cooking. Cooking from frozen will increase the cooking time and can lead to uneven cooking. Pat the chicken dry before seasoning.
Can I make this salad vegan? Yes, substitute the chicken with canned chickpeas (rinsed and drained) or cubed extra-firm tofu. Use a plant-based yogurt or vegan mayonnaise. The flavor will change, but it will still be delicious.
How can I make the dressing lighter? Use light mayonnaise or a combination of Greek yogurt and a little olive oil. You can also add a splash of chicken broth to thin it out without adding fat.
What if I don’t have lime juice? Lemon juice works just as well, though the flavor will be slightly different. You can also use white wine vinegar in a pinch.
Why is my salad watery? This can happen if the chicken is still warm when you mix it, or if the vegetables release moisture. Make sure the chicken is completely cooled before mixing, and pat the vegetables dry after chopping. If it becomes watery after storing, drain off excess liquid before serving.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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