Ingredients
Equipment
Method
- Prep: Juice the lime. Shred chicken if not already done. Thaw and drain peas and carrots if using frozen.
- In a small bowl, whisk together Mexican crema, mayonnaise, lime juice, and Spanglish Asadero Pollo Asado Seasoning until smooth.
- In a large bowl, add shredded chicken, peas, carrots, shredded iceberg lettuce, and green onion.
- Pour dressing over the salad. Toss until everything is evenly coated.
- Cover and chill in the refrigerator for 1–2 hours (or up to 4 hours for best flavor).
- Serve cold on tostada shells, with tortilla chips, saltine crackers, or as a sandwich filling.
- PRO TIPS & DIAL-INS
- Seasoning strength: 2 tbsp gives solid bold pollo asado flavor; use 3 tbsp for extra punch and smokiness. Taste the dressing before tossing.
- Texture: Iceberg stays crisp after chilling; add it last if you want maximum crunch.
- Make-ahead: Best made 1–2 hours ahead. Keeps well in fridge up to 2 days (stir before serving).
- Variations: Add diced avocado or jalapeño for creaminess or heat. For more veggies, mix in diced celery or radish.
- Scaling: Easily doubles for larger crowds or meal prep.
Nutrition
Notes
- Seasoning amount — Start with 2 tablespoons of Spanglish Asadero Pollo Asado Seasoning. Taste the dressing before tossing, then add a third tablespoon if you want more smoke and punch. The crema mutes heat, so go bolder than you'd expect.
- Iceberg timing — Add the shredded iceberg last, right before tossing, to maximize crunch. It holds through chilling but softens gradually in dressing — if the salad has been sitting overnight, swap in fresh iceberg before serving.
- Chill time — One hour is the minimum; two hours is where the flavors fully come together. Thirty minutes works in a rush, but you'll taste the difference.
- Chicken choice — Rotisserie thigh meat shreds cleanly and delivers more flavor than white meat in a cold salad. If you're cooking fresh, poach chicken thighs in salted water, shred while warm, and cool completely before adding the dressing.
- Make-ahead — Keeps for up to 2 days in an airtight container. Stir before serving — the dressing settles. Freshen with a squeeze of lime and a pinch of extra seasoning if it's been sitting.
- Serving formats — Tostada shells give the best texture contrast against the cold salad. Saltine crackers are underrated here. Works well as a sandwich filling in a bolillo or on thick-sliced bread.
- Serve chilled on tostada shells for the sharpest contrast — cold salad against a crunchy base. Tortilla chips work as both a base and a scoop. For a plated version, spoon it over shredded iceberg with sliced radish, fresh jalapeño, and a squeeze of lime.
- For a sandwich, pack it into a bolillo or between thick slices of white bread. The creaminess of the dressing and the crunch of the iceberg hold up well between bread.
- Set it out in a bowl with tostada shells and chips on the side for a spread where people build their own — the move for game day or any situation where you need something that handles itself. Top with fresh cilantro, diced white onion, and a squeeze of lime right before serving.
- Store in an airtight container in the refrigerator for up to 2 days. Stir before serving — the dressing settles to the bottom. If the iceberg has softened too much, add fresh shredded iceberg and toss to restore crunch.
- This is a cold recipe — serve it straight from the refrigerator. Keep serving components like tostada shells, tortilla chips, fresh cilantro, and lime on the side and combine them right before eating. They don't store well once mixed with the dressed salad.