Ensalada de Pollo Sandwiches

Servings: 6



  • 2 Yukon Potatoes, peeled and medium-diced
  • 1 tsp Kosher salt
  • 3 Large Carrots, peeled and small-diced
  • 1 Cup Mayonnaise
  • 2 TBSP Yellow Mustard
  • Juice from 1 Lime
  • 2 TBSP Latin Nights Seasoning Blend (Divided)
  • 1⁄2 White Onion, minced
  • 4 Cups Diced Chicken
  • 1 Cup Petite Peas, defrosted
Ensalada de Pollo Sandwiches


Step 1:

Toss potatoes in a sauce pot with enough water to cover and 1 tsp Kosher Salt. Bring to a boil.

Step 2:

Let water boil for a minute before adding the carrots.

Step 3:

Boil for about 8 minutes or until potatoes are fork tender. Drain and set aside.

Step 4:

In a small glass bowl, mix together mayonnaise, mustard, lime juice, 1 TBSP Latin Nights Seasoning and minced onion.

Step 5:

In a large salad bowl, add chicken, potatoes and carrots and 1 TBSP Latin Nights Seasoning and stir. 

Step 6:

Pour dressing over mixture and stir throughout. Add peas and gently toss together.

Step 7:

Serve as a sandwich, over a bowl of rice or with crackers.