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    Home » Mexican Recipes » Salpicón de Pollo (Mexican Chicken Salad)

    Published: Sep 21, 2019 Modified: Jun 8, 2023 by Catherine Arena 8 Comments

    Salpicón de Pollo (Mexican Chicken Salad)

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    Salpicón de Pollo (Mexican Chicken Salad) is a delicious chicken salad dressed in a tasty lime vinaigrette.  This dish is perfect as an appetizer, snack or dinner and it is a great dish for entertaining.  You will love Salpicón!

    Salpicon de Pollo tostadas served on a white platter.

    ♦

    Oh goodness, if you have never had Salpicon de Pollo or even heard of it, once again, you’re in for a treat!

    Salpicon, is simply a Mexican salad medley made with either seafood, beef, chicken or pork and marinated in a delicious and yummy lime blend.

    Although this yummy blend is really simple, it is explosively delicious when combined with meat or seafood!   Best of all, it requires simple ingredients to make this vinaigrette.

    Combine olive oil, vinegar, lemon juice and a few other spices and you will have a tasty, delicious marinade to to add to your salpicon!

    Today we will focus on a Salpicon de Pollo!  Yum!!


    Note:  Salpicon, is also a part of other Latin American cuisine and each has their own versions.


    Salpicon de Pollo tostadas served on a white platter.

    One of the greatest things about making any kind of Salpicón is that it can serve a lot of people.  In other words a little goes a long way!

    Which makes it great for not only a family dinner but also great for parties, picnics, barbeques, potlocks and even perfect for the holidays.

    How to Serve Salpicon de Pollo (Mexican Chicken Salad)?

    Once you have made this yummy Mexican Chicken Salad, you can serve it or have it in a variety of ways, start with any of these:

    • tostadas
    • crackers
    • tortilla chips
    • beside rice
    • cold or warm burritos with refried beans
    • tacos
    • on top of romaine lettuce
    • make wraps with greens from mustard, collard or swiss chard
    Salpicon de Pollo tostadas served on a white platter.

    Ingredients for Salpicon de Pollo

    Cook the chicken in:

    • 2 chicken breasts boiled
    • 2 garlic cloves peeled
    • ½ onion quartered
    • ¼ cup fresh cilantro
    • salt and pepper to taste

    For the Lime Vinaigrette

    • 3 tablespoons fresh lime juice
    • 4 tablespoons olive oil
    • ¼ cup apple cider vinegar
    • ½ teaspoon dried oregano
    • salt to taste

    Other Ingredients

    • ½ cup tomatoes sliced thinly into strips
    • ¼ cup radishes sliced thinly (optional)
    • ½ cup red onions sliced thinly into strips
    • ¼ cup fresh cilantro chopped
    • 1 cup lettuce chopped
    • ½ cup queso fresco crumbled
    • pickled jalapeños to taste
    • tostadas or corn tortillas fried to make homemade tostadas
    • 1-2 avocados sliced or chopped
    • homemade salsa verde or store bought
    • extra lime wedges for topping

    Other Ingredients You Can Add to Salpicón

    • peas
    • olives
    • capers
    • shredded carrots
    • diced or shredded asparagus
    • chopped cucumbers
    • thinly sliced red bell peppers
    • shredded cabbage
    • roasted poblano pepper strips

    Other Salsa Toppings

    • Habanero Tomatillo Salsa (if you like very spicy salsas, this one is for you!)
    • Avocado Salsa Verde
    • Creamy Sour Cream Salsa Verde Sauce
    • Poblano Cream Sauce
    • Jalapeño Salsa
    • Crema Mexicana
    • Sour Cream
    • Chipotle Mayo Sauce
    • Guacamole

    Note:  You can also make this dish with leftover chicken or a rotisserie.

    Salpicon de Pollo tostadas served on a white platter.

    How to Make Salpicon de Pollo (Mexican Chicken Salad)

    Cook Chicken:

    1. First rinse the chicken breasts.
    2. Add 3 cups of water, chicken breasts to a medium size pot with the onion, garlic, cilantro and salt and pepper to taste.
    3. Cook over medium heat for 25 to 30 minutes.
    4. Remove chicken breasts from pot and let cool for a few minutes.
    5. Using two forks, shred the chicken breasts.  Shred not chop!
    Boiled chicken for the Salpicon in a white bowl.
    Shredded chicken breasts for Salpicon in a white boil.

    Prepare Lime Vinaigrette

    Mix all ingredients in a small bowl with a fork or whisk.  Set aside.

    Prepare Salpicón:

    1. In a large bowl or pot add the shredded chicken, tomatoes, red onions, lettuce, cilantro, queso fresco, pickled jalapeños and lime vinaigrette.
    2. Mix everything together.
    3. Place in the refrigerator until ready to serve.

    Note:  The only food that is missing is the avocado and salsa topping.  We will add this at the end when we assemble the tostadas.

    All ingredients for the Salpicon de Pollo inside a cast iron bowl, ready to mix.
    Al ingredients mixed together for the Salpicon de Pollo in a cast iron pot.

    Time to Assemble Tostadas!

    1. Divide Salpicón blend into 6 to 8 tostadas.
    2. Top with sliced or chopped avocado, cilantro and salsa verde.

    Serve with extra lime wedges if desired.

    Enjoy!

    Note:  If you cannot find store bought tostadas, simply buy corn tortillas and prepare homemade tostadas.

    In a large pan, add 3 tablespoons of vegetable or corn oil and heat over medium heat.

    Cook one or two corn tortillas at a time.

    Cook on one side for a few seconds and flip over with a fork to cook on the other side.

    Drain on paper towels.  Tortillas will harden after a few minutes.

    Salpicon de Pollo tostadas served on a white platter.

    You Can Prepare Salpicón de Pollo in Advance

    You can prepare this dish a day in advance just exclude the lettuce from mixture until you’re ready to serve or it will wilt before time.

    How Long Does Salpicón de Pollo Last in the Fridge

    Salpicón de pollo can last in your refrigerator for up to 3 days.

    For more delicious Salpicón recipes and other Mexican recipes you will also love these:

    Salpicón de Cerdo (Mexican Pork Salad)

    Salpicon de Mariscos (Mexican Seafood Medley)

    Camarones a la Crema (Shrimps in a Chipotle Cream Sauce)

    Sopa de Fideo (Mexican Noodle Soup)

    Fresas con Crema ( Mexican Strawberries and Cream)

    Tilapia Ceviche Tostadas

    Bistec a la Mexican (Beef Chucks in a Delicious Tomato Sauce)

    📖 Recipe

    Salpicon de Pollo tostadas served on a white platter.

    Salpicón de Pollo (Mexican Chicken Salad)

    Salpicón de Pollo (Mexican Chicken Salad) is a delicious chicken salad dressed in a tasty lime vinaigrette.  This dish is perfect as an appetizer, snack or dinner and it is a great dish for entertaining.  You will love Salpicón!

    4 from 7 votes
    Print Pin Rate
    Course: Appetizer, Dinner, Entertaining, Snack
    Cuisine: Mexican
    Prep Time: 30 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4
    Calories: 290kcal
    Author: Catherine Arena

    Ingredients

    Cook the Chicken with:

    • 2 chicken breasts whole
    • 2 garlic cloves peeled
    • ½ onion quartered
    • ¼ cup fresh cilantro
    • salt and pepper to taste

    Lime Vinaigrette

    • 3 tablespoons fresh lime juice
    • 4 tablespoons olive oil
    • ¼ cup apple cider vinegar
    • ½ teaspoon dried oregano
    • salt and pepper to taste

    Add to Salpicon

    • ½ cup tomatoes sliced thinly into strips

    • ½ cup red onions sliced thinly into strips

    • ¼ cup radishes sliced thinly (optional)
    • ¼ cup fresh cilantro chopped
    • 1 cup lettuce chopped
    • ½ cup queso fresco crumbled
    • pickled jalapeños to taste

    Other Ingredients

    • tostadas or corn tortillas fried to make homemade tostadas
    • 1-2 avocados sliced or chopped

    • homemade salsa verde or store bought

    • extra lime wedges for topping

    Instructions

    Cook Chicken

    • First rinse the chicken breasts.
      Add 3 cups of water, chicken breasts to a medium size pot with the onion, garlic, cilantro and salt and pepper to taste.
      Cook over medium heat for 25 to 30 minutes.
      Note:  You can also make this dish with leftover chicken or a rotisserie.


    • Remove chicken breasts from pot and let cool for a few minutes.
      Using two forks, shred the chicken breasts.  Shred not chop!

    Lime Vinaigrette

    • In a small bowl add all ingredients and mix well with a fork or whisk. Set aside.

    Prepare Salpicon

    • In a large bowl or pot add the shredded chicken, tomatoes, red onions, lettuce, cilantro, queso fresco, pickled jalapeños and lime vinaigrette.
      Mix everything together with a large spoon.
      Place in the refrigerator until ready to serve.

    Assemble Tostadas

    • Divide Salpicón blend into 6 to 8 tostadas.
      Top with sliced or chopped avocado, more cilantro and salsa verde.
      Serve with extra lime wedges if desired.

      Enjoy!
      Note:  If you cannot find store bought tostadas, simply buy corn tortillas and prepare homemade tostadas.
      In a large pan, add 3 tablespoons of vegetable or corn oil and heat over medium heat.
      Cook one or two corn tortillas at a time.
      Cook on one side for a few seconds and flip over with a fork to cook on the other side.
      Drain on paper towels.  Tortillas will harden after a few minutes.




    Notes

    Other Ingredients You Can Add to Salpicón
    • peas
    • olives
    • capers
    • shredded carrots
    • diced or shredded asparagus
    • chopped cucumbers
    • thinly sliced red bell peppers
    • shredded cabbage
    • roasted poblano pepper strips
    Other Salsa Toppings
    • Habanero Tomatillo Salsa (if you like very spicy salsas, this one is for you!)
    • Avocado Salsa Verde
    • Creamy Sour Cream Salsa Verde Sauce
    • Poblano Cream Sauce
    • Jalapeño Salsa
    • Crema Mexicana
    • Sour Cream
    • Chipotle Mayo Sauce
    • Guacamole

    Nutrition

    Serving: 4 | Calories: 290kcal | Carbohydrates: 10g | Protein: 29g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 258mg | Potassium: 828mg | Fiber: 4g | Sugar: 3g | Vitamin A: 611IU | Vitamin C: 14mg | Calcium: 112mg | Iron: 1mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

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    Comments

    1. Priya Shiva says

      September 27, 2019 at 9:07 am

      wow! This chicken salad looks so colorful and I can bet it taste great. Saving the recipe to try it out later.

      Reply
      • Cathy says

        September 27, 2019 at 5:32 pm

        Thanks Priya, have a feeling you will love them! 😊

        Reply
    2. Lisa | Garlic & Zest says

      September 27, 2019 at 8:44 am

      So many Mexican recipes (maybe the Americanized versions of them) seem heavy, but this chicken salad looks fresh, light and very flavorful. I can almost taste it from the pictures and love those crispy toastadas.

      Reply
      • Cathy says

        September 27, 2019 at 5:31 pm

        Thanks Lisa!

        Reply
    3. Angela says

      September 27, 2019 at 7:48 am

      Wow! I know what I’m having for dinner tonight. This is incredible. What a great recipe. Thanks so much for sharing 🙂

      Reply
      • Cathy says

        September 27, 2019 at 5:30 pm

        Thanks Angela! Let me know how you like them!

        Reply
    4. Kelly Anthony says

      September 27, 2019 at 7:40 am

      This salpicon de pollo looks so light while bursting with delicious flavors. I’m adding this to our menu for next week because I know it will be a big hit at our house.

      Reply
      • Cathy says

        September 27, 2019 at 5:29 pm

        Thanks Kelly! You will love it!

        Reply
    4 from 7 votes (3 ratings without comment)

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