Salad: Mexico – Central Mexico (Mexico City) – Ensalada de Pollo con Aguacate

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Total 55 min

Ingredients

- 2 boneless skinless chicken breasts, cooked and shredded, approx. 1 lb (454 g) usable
- 2 ripe avocados, halved, pitted and sliced
- 6 cups (150 g) romaine or mixed salad greens, chopped
- 2 medium Roma tomatoes, diced, about 8 oz (225 g)
- 1 small red onion, thinly sliced, about 4 oz (115 g)
- 4 radishes, thinly sliced
- 1 small jalapeño, seeded and minced (optional for heat)
- 1/2 cup (packed) fresh cilantro, chopped, about 15 g
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 tsp (5 ml) honey or agave syrup
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 3 oz (85 g) queso fresco, crumbled
- 1/4 cup (30 g) toasted pepitas (pumpkin seeds)
- Lime wedges to serve (optional)

Instructions

Short Description:
A bright, tangy salad of shredded chicken, ripe avocado, crisp greens and fresh vegetables dressed in a lime-cilantro vinaigrette. It is served chilled or at room temperature as a light salad course.

Regional Notes:
This Mexico City / Central Mexico version emphasizes shredded poached chicken, ripe avocado slices, fresh cilantro and a lime-forward vinaigrette—showcasing central Mexican preference for bright, tangy flavors and fresh herbs. Unlike heavier northern variations, it stays light and crisp with queso fresco and toasted pepitas as typical local accents.

1. Poach the chicken: place chicken breasts in a saucepan and cover with water. Add 1/4 onion (optional), 1 garlic clove (optional), and a pinch of salt. Bring to a gentle simmer, cover, and cook 12–15 minutes until internal temperature reaches 165°F (74°C). Remove, let cool slightly, then shred with two forks. (Shortcut: use 1 lb / 454 g rotisserie chicken, shredded.)
2. While chicken cooks, make the vinaigrette: whisk together lime juice, olive oil, honey, minced jalapeño (if using), 1 tsp salt, and 1/2 tsp black pepper in a small bowl until emulsified. Stir in half the chopped cilantro.
3. Prepare the vegetables: wash and chop the greens, dice tomatoes, thinly slice red onion and radishes, and slice the avocados just before assembly to prevent browning.
4. Combine base: in a large salad bowl, toss the chopped greens, tomatoes, red onion, radishes, and remaining cilantro with about two-thirds of the vinaigrette until evenly coated.
5. Add chicken and avocado: gently fold the shredded chicken into the salad, then arrange avocado slices on top. Drizzle remaining vinaigrette over the avocados and chicken, using less if you prefer a lighter dressing.
6. Finish and garnish: sprinkle crumbled queso fresco and toasted pepitas over the salad. Taste and adjust seasoning with extra salt, pepper, or lime juice as needed.
7. Serve: transfer to a serving platter or individual plates and offer lime wedges at the table. Serve chilled or at room temperature.