Ensalada de Pollo (Mexican Chicken Salad Made Vegan)
Ensalada de pollo or Mexican chicken salad makes the best quick meal and it’s delicious on tostadas, saltines or even on bolillo rolls for a Mexican-style sandwich.
Servings: 4 servings
Calories: 387kcal
Ingredients
- 1 cup TVP crumbles*
- ¾ cup white potato peeled & cubed into small pieces
- ½ cup carrot peeled & cubed
- ¼ cup peas frozen and defrosted or fresh
!Dressing Ingredients
- ½ cup vegan crema
- ½ cup vegan mayonnaise
- ½ teaspoon salt or to taste
- 1.5 Tablespoons jalapeño brine
- 1 Tablespoon Dijon mustard or yellow
Instructions
- Bring water to a boil in a medium pot, add the potato and carrots and boil until tender. In the last few minutes you can add the frozen peas to thaw and warm up. Drain and set aside to cool to room temperature.
- Hydrate the TVP by following my recipe instructions here.
- Combine the crema, mayo, mustard, salt, jalapeno brine and lime juice if using, in a large bowl. Mix until well combined.
- Mix in the hydrated TVP and mix until well coated with the dressing.
- Fold in the cooked veggies. Refrigerate for at least 30 minutes before serving.
- Serve on tostadas or saltine crackers or with corn chips.
Notes
*Please notice that the nutritional information will depend on the products you use. Try to use low-sodium ingredients.
You can learn how to hydrate TVP and make it taste good by following my guide.
If your TVP crumbles or chunks are too big you can chop them into smaller pieces.
Nutrition
Serving: 4servings | Calories: 387kcal | Carbohydrates: 28g | Protein: 14g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 0.1g | Sodium: 732mg | Potassium: 266mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2746IU | Vitamin C: 13mg | Calcium: 90mg | Iron: 3mg
