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Salpicon de Pollo tostadas served on a white platter.
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4 from 7 votes

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!

Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Appetizer, Dinner, Entertaining, Snack
Cuisine: Mexican
Servings: 4
Calories: 290kcal

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

Nutrition

Serving: 4g | 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