National Dish Uruguay: Chicken Salad (Recipe)
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Say hello to Ensaladilla de Pollo, a creamy chicken salad that ranks among Uruguay’s most-loved comfort dishes. Tender shredded chicken meets crisp vegetables and a silky blanket of mayonnaise, making it equally at home as a moreish snack or a satisfying light meal. It is the kind of dish that turns up at celebrations and family gatherings, and once you have tried it you will understand why it has won fans far beyond South America.
About Chicken Salad
Ensaladilla de Pollo is a much-loved dish from Uruguay that works beautifully as both a tempting snack and a hearty meal in its own right. This delicious take on chicken salad brings together crisp vegetables and tender chicken in a harmonious, full-flavoured combination. It is often served at festive occasions and celebrations, or as a filling starter. The dish is a firm favourite among locals, and it has earned plenty of international recognition too.
Ingredients (serves 1–2)
- 300 g cooked chicken (such as chicken breast)
- 1 small onion
- 2 carrots
- 100 g peas (fresh or frozen)
- 200 g mayonnaise
- Salt and pepper, to taste
- Shallot or cream cheese (optional, for extra creaminess)
Shopping for the ingredients
When shopping for Ensaladilla de Pollo, it pays to seek out fresh, good-quality produce. Head to a local market or supermarket where you can find fresh chicken and crisp vegetables. Choosing fresh peas rather than tinned ones can improve the flavour considerably. Don’t forget to pick up a good mayonnaise either, as it forms the very base of the dish’s taste.
Preparing the dish
To make sure your Ensaladilla de Pollo turns out perfectly, prepare all your ingredients in advance. That means the chicken should already be cooked and seasoned before you begin. Dice the onion and carrots finely so they are evenly distributed throughout the dish. Where possible, use fresh peas, as they offer more texture and flavour than frozen or tinned varieties.
Step-by-step instructions
- Cut the cooked chicken into small pieces and place it in a large bowl.
- Add the onion and carrots and mix everything together well.
- Add the peas and fold them in gently, taking care not to crush their delicate texture.
- Stir in the mayonnaise a little at a time, until you reach the creaminess you like.
- Season with salt and pepper, and finish with shallot or cream cheese if you wish.
- Chill before serving so the flavours have time to mingle and develop.
Gluten-free / lactose-free version
Ensaladilla de Pollo is naturally easy to keep gluten-free, as it relies on chicken, vegetables and mayonnaise rather than any flour or bread. For a lactose-free version, simply skip the cream cheese or use a dairy-free alternative, and check that your mayonnaise contains no milk products. With these small swaps, everyone at the table can enjoy the dish without worry.
Tips for vegans and vegetarians
There are plenty of alternatives for vegans and vegetarians keen to enjoy this salad. In place of chicken, you can use smoked tofu or chickpeas to keep that satisfying, protein-rich texture. The mayonnaise can also be swapped for a plant-based spread made from nuts or avocado. These versions taste every bit as good and are wonderfully nourishing too — much like a fresh Ensalada de Garbanzos.
More tips and tricks
To give your Ensaladilla de Pollo a special touch, try adding a range of herbs and spices. Fresh dill or parsley lends a bright, aromatic note, while a pinch of paprika or a squeeze of lemon adds extra freshness. Don’t be afraid to experiment with ingredients to suit your own palate and discover new flavours along the way.
Adapting the recipe to your taste
Ensaladilla de Pollo is a flexible dish that is easy to tailor to personal taste. If you favour particular vegetables, you can add or swap them in without any trouble. The amount of mayonnaise can vary too, depending on how creamy you like things. Don’t be shy about getting creative and tweaking the recipe, so that every bite carries your own personal stamp.
Ingredient substitutions
Depending on what you have to hand, you can happily substitute the original ingredients in Ensaladilla de Pollo. In place of carrots, peppers or celery work nicely, while sweetcorn or green beans make a fine stand-in if you cannot find peas. This adaptability makes the dish easy to recreate and adjust — the same easygoing spirit you’ll find in a classic Ensalada Rusa.
Drink pairing ideas
When pairing drinks with your Ensaladilla de Pollo, opt for light, refreshing choices. A cold, crisp white beer or a chilled rosé goes wonderfully with the flavours of the salad. A homemade lime juice or a fruity lemonade also makes a lovely match, refreshing the palate between bites. These drinks round out the meal nicely and heighten the enjoyment.
Serving and presentation ideas
To present your Ensaladilla de Pollo attractively, arrange it in a handsome salad dish and garnish with fresh herbs. A touch of paprika or a scattering of olives adds visual interest and lifts the dish. You could also portion the salad into small bowls to create an inviting tapas-style spread, much like a Caprese Salad. Aesthetics are an important part of eating — food should not only taste good, but look good too.
A bit of history
Ensaladilla de Pollo has its roots in traditional Spanish cooking, but in Uruguay it has been enriched with local ingredients and variations. It grew especially popular in the years following colonisation and has been a fixture of Uruguayan cuisine ever since. Today the dish is regarded not just as a beloved recipe but as a symbol of sociable get-togethers and tradition. Many families have developed their own versions, passed down year after year.
More recipe ideas
Summary: Chicken Salad
Ensaladilla de Pollo is a delicious, versatile dish that is both hearty and refreshing. With its blend of tender chicken, crisp vegetables and creamy mayonnaise, it is the perfect choice for any occasion. Experiment with different ingredients and adjustments to add your own personal touch. This Uruguayan favourite brings not only great flavour but also a sense of tradition to the table.
