• Menu
  • Skip to right header navigation
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

A Taste for Travel logo

The world's most amazing food, drink and sun destinations

  • Home
  • About Us
    • News and Awards
    • Privacy Policy
    • Travel Resources
    • Disclosure
  • Partner with Us
  • Contact
  • Home
  • About Us
    • News and Awards
    • Privacy Policy
    • Travel Resources
    • Disclosure
  • Partner with Us
  • Contact
  • Destinations
    • Mexico
      • Mexico City
      • Cancun Riviera-Maya
      • Huatulco & Mazunte
      • Morelia
      • Oaxaca City
      • Puerto Escondido
      • Puerto Vallarta
      • Chiapas
      • San Miguel de Allende
    • Caribbean
      • Anguilla
      • Antigua and Barbuda
      • Aruba
      • Bahamas
      • Bonaire
      • Curacao
      • Dominican Republic
      • Grenada
      • Martinique
      • St. Kitt’s
      • Trinidad & Tobago
      • Virgin Islands
    • Central America
      • Belize
      • Costa Rica
      • Guatemala
      • Panama
    • Europe
      • Cyprus
      • Greece
      • Ireland
      • Italy
      • Portugal
      • Spain
      • Turkey
    • Canada & United States
      • British Columbia
      • Atlantic Canada
      • Ontario
      • Quebec
      • Florida
      • Hawaii
      • Kentucky
  • Recipes
    • Appetizers
    • Breakfasts
    • Drinks
    • Desserts
    • Sauces & Salsas
    • Entrees
    • Soup
    • Easy Guatemalan Recipes
    • Christmas Recipes
  • Reviews & Tips
  • Types of Travel
    • Cruises & Boating
    • Food & Wine Adventures
    • Romantic Getaways
  • Destinations
    • Mexico
      • Mexico City
      • Cancun Riviera-Maya
      • Huatulco & Mazunte
      • Morelia
      • Oaxaca City
      • Puerto Escondido
      • Puerto Vallarta
      • Chiapas
      • San Miguel de Allende
    • Caribbean
      • Anguilla
      • Antigua and Barbuda
      • Aruba
      • Bahamas
      • Bonaire
      • Curacao
      • Dominican Republic
      • Grenada
      • Martinique
      • St. Kitt’s
      • Trinidad & Tobago
      • Virgin Islands
    • Central America
      • Belize
      • Costa Rica
      • Guatemala
      • Panama
    • Europe
      • Cyprus
      • Greece
      • Ireland
      • Italy
      • Portugal
      • Spain
      • Turkey
    • Canada & United States
      • British Columbia
      • Atlantic Canada
      • Ontario
      • Quebec
      • Florida
      • Hawaii
      • Kentucky
  • Recipes
    • Appetizers
    • Breakfasts
    • Drinks
    • Desserts
    • Sauces & Salsas
    • Entrees
    • Soup
    • Easy Guatemalan Recipes
    • Christmas Recipes
  • Reviews & Tips
  • Types of Travel
    • Cruises & Boating
    • Food & Wine Adventures
    • Romantic Getaways
Home » Recipes » Appetizers » Salpicón de Pollo (Shredded Chicken Salad Tostadas)

Salpicón de Pollo (Shredded Chicken Salad Tostadas)

Modified:  November 19, 2024 Published: Mar 4, 2021   //  by Michele Peterson 11 Comments

We may earn income from links in this post. Please read this Disclosure for details.

Jump to Recipe Jump to Video Print Recipe
Mexican chicken salpicon in a bowl with text overlay for Pinterest.

Salpicón de Pollo is a refreshing shredded chicken, radish and mint salad that’s popular in Mexico, Guatemala and much of Latin America.

Enjoy it topped on crispy tostadas or tucked inside soft tacos for a party appetizer, picnic food or game day snack.

It’s incredibly easy to make with either fresh chicken breast, shredded chicken,  rotisserie chicken or leftover roast turkey.

Salpicón de Pollo served on a crispy tostada.
Salpicón de pollo is often served as an appetizer on a crispy tostada or tucked inside a soft tortilla.

What Exactly is Salpicón?

In French cuisine, the term salpicon is a dish of one or more ingredients diced finely and bound with a sauce. While there are many varieties of salpicon around the world — beef, seafood salpicón and even pork — the chicken version is probably my favourite. Its delicate flavour really allows the other ingredients in the salad to shine.

Every country seems to have their own version of salpicón de pollo. In Peru, it’s made with minced carrot, peas and corn while salpicón de pollo Boliviano usually contains potato, hard boiled egg and mayo.

This version of salpicón de pollo is based on the one my Guatemalan mother-in-law makes at the family ranch in Zacapa in eastern Guatemala. It contains chicken mixed with minced fresh radishes, mint, cilantro, onion and tomato in a lime vinaigrette.

On sweltering summer days, it’s a wonderful change from hot chicken dishes such as Pepian de Pollo and Pollo en Jocón.

Salpicón de pollo Mexicana is usually served on a tostada and often includes shredded lettuce or crema as a topping. Both versions are a fiesta of fresh flavours and crisp vegetables.

Why We Love Salpicón de Pollo – Mexican Chicken Salad Tostadas

Salpicon de pollo Mexicana on a tostada.

  • While this recipe is very similar to salpicón de res (shredded beef and mint salad), the chicken version is faster to make as you can purchase pre-cooked chicken, use leftover chicken or poach it quickly.
  • It can be made ahead which will save you time if you’re hosting a party or want to get started on an early dinner.
  • It’s a versatile appetizer in which the ingredients can be changed up a bit to match your personal tastes.
  • Unlike mayonnaise-based salads that can be high in calories, this salad contains no mayo.
  • The addition of radishes gives this salad a unique and satisfying crunch.

Ingredients You’ll Need

Overhead shot of ingredients for salpicon de pollo including onion, tomato, radishes, jalapeno, mint and cilantro.
 In addition to chicken, you’ll need onion, tomato, radishes, jalapeño, mint, cilantro, tomato, lime juice and olive oil to make this shredded salad.
  • Tostadas –  A tostada is a flat corn tortilla that’s deep-fried or baked until crisp. You can buy them at a Latino grocery store or easily make them at home.
  • Chicken – Poached boneless and skinless chicken breasts, leftover chicken or rotisserie chicken, preferably white meat only.
  • Jalapeño – This fresh hot pepper adds a touch of heat to the salad. It’s diced very finely but you can substitute fresh poblano pepper if you’d like less kick.
  • Red Onion – Red onion gives a savoury kick that pairs well with the other fresh flavours.
  • Radishes – Peppery, crispy and colourful, fresh radishes are a popular ingredient in Guatemalan and Mexican cuisine.
  • Mint and Cilantro – These fresh herbs pair well with radishes, tomatoes and lime juice.
  • Tomato – Ripe but firm tomatoes add fresh flavour and colour.
  • Lime Juice – Provides a fresh pop of flavour and acidity to the vinaigrette.
  • Naranja Agria – This juice made of bitter Seville Oranges is an important ingredient as it adds a hint of vibrant citrus flavour to the dish. But you can substitute unsweetened orange juice mixed with grapefruit juice (or apple cider vinegar) in equal parts. Or just replace it with unsweetened orange juice or lime juice. It will still be delicious!
  • Light Tasting Olive Oil – Oil is needed for the vinaigrette. Be sure to buy an oil that is light tasting. You can also use avocado oil.

Step by Step Instructions for Tostadas de Pollo

Please scroll down to the recipe card for exact quantities and full method. 

1. Place chicken breasts in a large pot with salt and enough water or broth to cover it by at least one inch. Bring to a simmer over medium high heat, reduce the heat and simmer for 30 minutes, until the chicken is white throughout but still moist.

2. While the chicken is cooking, chop the onions, radishes, jalapeño and herbs you’ll be using. The key is to chop them finely and make sure they’re completely dry. For the best texture, chop everything by hand rather in a food processor.

Process shot of chopping radishes and onions.
Peppery, crispy and colourful – fresh radishes are a popular ingredient in Guatemalan and Mexican cuisine.

3. Seed the tomatoes and chop finely. You can vary the proportions of radishes, tomatoes, mint and cilantro according to taste.

4. Mix the lime juice, naranja agria (bitter orange juice) along with olive oil in a separate bowl for the dressing. If you don’t have naranja agria substitute unsweetened orange juice mixed with grapefruit juice (or apple cider vinegar) in equal parts. Or  replace  with more lime juice.

Chopped tomato, cilantro, radish, onion and mint in a bowl.
Chop the remainder of the ingredients finely.

5. Once the chicken is cooked, remove it from the liquid (reserve the broth for  White Bean and Spinach Soup) and allow to cool enough so you can separate the meat into long strands.

6. Shred the chicken using two forks. It’s the same method used when making the popular beef stew Hilachas Guatemaltecas. Once the chicken is shredded lengthwise,  you can chop it into smaller pieces crosswise.

Shredded chicken in a metal bowl.
Shred the cooked chicken and then chop it according to preference.

7. Combine the chopped chicken meat with the vegetables, stir in the vinaigrette dressing and toss lightly. Add salt and freshly-ground black pepper to taste.

Pouring vinaigrette on chicken and vegetable mixture.
Pour the lime vinaigrette on the chicken and vegetable mixture and toss lightly.
Close-up of vinaigrette and Mexican chicken salad in a bowl with a spoon.
Mix and store covered in the fridge until chilled.

8. Cover and allow to chill in the refrigerator for at least 30 minutes for the flavours to merge.

9. In the meantime, make the tostadas if you’re not using store-bought.

How to Make Tostadas – No Fry Method

Homemade baked tostadas on a baking sheet.
Homemade baked tostadas are much lower in fat and calories than fried.
  • Preheat oven to 425. Brush both sides of a corn tortilla with vegetable oil and place on a baking sheet. Sprinkle with salt.
  • Add enough tortillas to the pan without overlapping.
  • Bake in oven for 4-5 minutes per side or until crisp and brown. Watch carefully so they don’t burn.

10. Spread a scoop of salpicón de pollo on top of each tostada or serve it in a large serving dish with taco chips. Garnish with slices of avocado, slivers of red onion, sprigs of mint and/or cilantro.

Close up of Mexican chicken salad on tostadas.
Garnish with slivers of red onion, slices of fresh avocado and sprigs of cilantro or mint.

How to Serve This Shredded Chicken, Radish and Mint Salad

Guatemalan salpicon de pollo in a bowl and on crispy tostadas.
Serve salpicón de pollo in a bowl with taco chips or on crispy tostadas.
  • Serve tostadas of salpicón de pollo immediately.
  • Accompany with a bottled hot sauce like Marie Sharp’s Habanero sauce or Mexican Salsa Huichol on the side. Or, a colourful homemade chirmol, Salsa Verde or Mango and Black Bean Salsa.
  • We love to serve these tostadas as an appetizer at a BBQ party with Grilled Steak in Beer Marinade and Black Beans and Rice. 
  • Enjoy it with a chilled glass of Hibiscus Tea or a Picosita, the popular Guatemalan beer and tomato juice cocktail.

Storing and Freezing

  • Keep refrigerated until ready to serve. Serve well chilled.
  • Or poach the chicken a day ahead. Wrap and store in the fridge.
  • You can also cook the chicken in advance and freeze it until ready to use. Then, just thaw and use it in the recipe as directed.
  • Storing: Store chilled salpicón de pollo in an airtight container in the refrigerator for up to 3 days. Spoon it onto the tostadas or serve in a bowl when ready to serve.
  • Store baked tostadas (without topping) covered in the refrigerator for up to 10 days.

Salpicón de Pollo Variations

  • You can also make this dish from leftover chicken or rotisserie chicken. Simply remove any skin and excess fat from the chicken, then shred or chop it into small pieces. Then add the vinaigrette dressing, herbs and vegetables according to the recipe instructions.
  • Add pickled jalapeños or green chiles.
  • If you have extra radishes, use them up in this recipe for Chojin – Guatemalan Radish Salad.
  • Swap out the jalapeños for green poblano chiles.
  • Vary the proportions of mint and cilantro. Hate cilantro? Increase the quantity of fresh mint or substitute with fresh parsley.
  • Add crumbled queso fresco, cotija or salty queso de Zacapa. Or drizzle some crema Mexicana overtop
  • Tuck it inside a soft tortilla or wrap for a portable picnic.

Other Chilled Salads and Appetizers You’ll Love

  • Guatemalan Shrimp Ceviche  
  • Tahitian Poisson Cru – Seafood in Coconut Milk Salad
  • Spring Pea Gazpacho 
  • Apple Jicama Slaw 
  • Salpicon de Res – Chilled Beef, Mint and Radish Salad 

Recipe

Salpicon de Pollo in a bowl and on tostadas.
Print
5 from 23 votes

Salpicón de Pollo: Shredded Chicken, Radish and Mint Salad

Salpicon de Pollo is a traditional chicken and mint salad served as a refreshing first course or appetizer. It's a delicious party appetizer, picnic food or game day snack when topped on a crispy tostada or tucked inside a soft taco. 
Prep Time15 minutes mins
Cook Time30 minutes mins
Chilling time30 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Appetizer, Salad
Cuisine: Guatemalan, Mexican
Servings: 6 servings
Calories: 301kcal
Author: Michele Peterson
Cost: $10

Equipment

  • large pot
  • Knife

Ingredients

  • 3 cups chicken breasts boneless, skinless chicken breasts. Or 3 cups leftover cooked chicken or rotisserie chicken, preferably white meat.
  • 5 cups chicken stock or water or just enough to cover chicken by at least one inch
  • 8 stalks fresh mint or hierba buena
  • 2 Tablespoons lime juice freshly squeezed
  • 2 Tablespoons Naranja Agria orange juice or substitute orange juice and grapefruit juice/cider vinegar in equal parts or increase lime juice
  • 2 Tablespoons olive oil extra virgin light
  • 1 large red onion
  • 1 jalapeño pepper seeded and stemmed
  • 4 tomatoes seeded
  • 1 bunch radishes 5 to 7
  • 5 stalks fresh cilantro
  • salt and pepper to taste

For Garnish

  • slivers of red onion, slices of avocado, cotija cheese or queso de Zacapa, chopped cilantro

Tostadas

  • 12 corn tortillas
US Customary - Metric
Prevent your screen from going dark

Instructions

  • To poach the chicken, place raw boneless, skinless chicken breasts in a large pot with salt and enough water or broth to cover it by at least one inch. Bring to a simmer over medium high heat, reduce the heat and simmer for 30 minutes, until the chicken is white throughout but still moist. 
  • While the chicken is cooking, chop the onions. For the best texture, chop everything by hand rather in a food processor.
  • Remove the mint leaves from the stalks and chop them very finely along with the cilantro and radishes. Discard the stalks. The key is to make sure the herbs are completely dry before chopping.
  • Remove the seeds and pulp and then dice the tomatoes finely.
  • Wearing gloves, remove the seeds and interior from the jalapeño pepper and mince the pepper into tiny pieces.
  • Once the chicken has cooked remove it from the liquid (reserve broth for another purpose) and cool slightly. If you're using leftover chicken or rotisserie chicken remove any excess fat and skin. Shred it into thin strips using two forks or your fingers. Then dice it crosswise into small pieces. 
  • Combine the chicken and chopped mint, cilantro, onion, tomato, radishes and jalapeno pepper in a large non-metallic bowl.
  • In a separate bowl, whisk together the lime juice from two limes, bitter orange juice, olive oil, plus salt and pepper.
  • Pour the lime juice mixture over the meat and vegetable mixture and toss lightly with a fork.
  • Chill in the refrigerator for 30 minutes or more to allow the flavours to merge.
  • Serve as a side salad or spread scoops of chicken salpicón on top of crispy tostadas and garnish. Options include slices of avocado, slivers of red onion, sprigs of mint and/or cilantro, crumbled cotija cheese, queso de Zacapa or crema Mexicana drizzled over top.

How to Make Tostadas - No-Fry Method

  • Preheat oven to 425. Brush both sides of a corn tortilla with vegetable oil and place on a baking sheet. Make sure the tortillas aren't overlapping. Sprinkle lightly with salt.
  • Bake in oven for 4-5 minutes per side or until crisp and brown. Watch carefully so they don’t burn.

Video

Notes

    Reserve  the chicken broth for use as stock in another recipe.
    Vary the proportions of radishes, tomatoes, mint and cilantro according to taste. 
Nutritional information is created by online calculators so the figures are only estimates.
  •  

Nutrition

Calories: 301kcal | Carbohydrates: 32g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 179mg | Potassium: 819mg | Fiber: 5g | Sugar: 4g | Vitamin A: 859IU | Vitamin C: 22mg | Calcium: 74mg | Iron: 2mg
Tried this recipe?Mention @ATasteForTravel or tag #ATasteForTravel!

Save to Pinterest! 

Mexican chicken salpicon in a bowl with text overlay for Pinterest.

« Fresh Pea Gazpacho – Chilled Pea Soup Shooters
Ultimate Guide to Guatemalan Food: 50 Must-Try Dishes! »

About Michele Peterson

Dividing her time between Canada, Guatemala and Mexico (or the nearest tropical beach), Michele Peterson is the founder of A Taste for Travel. Her award-winning travel and food writing has appeared in Lonely Planet’s cookbook Mexico: From the Source, National Geographic Traveler, Fodor’s and 100+ other publications.

Read more about Michele Peterson.

Previous Post: «Chilled pea soup shooters with gold spoons. Fresh Pea Gazpacho – Chilled Pea Soup Shooters
Next Post: Ultimate Guide to Guatemalan Food: 50 Must-Try Dishes! A selection of popular Guatemalan foods including rice, stuffed plantain and chicken pepian.»

Reader Interactions

Comments

  1. Esperanza y Tomas

    November 27, 2024 at 6:17 pm

    5 stars
    A salad totally different from the old humdrum. You can transform leftover meat of choice to something amazing.

    Reply
  2. Laura

    August 01, 2022 at 8:46 pm

    5 stars
    My family loved this! Really refreshing on a warm day!

    Reply
  3. Jessie

    March 05, 2021 at 4:15 pm

    5 stars
    We just loved this vibrant and fresh recipe! The chicken was flavorful and I really enjoyed all of the fresh veggies!

    Reply
    • Michele Peterson

      March 05, 2021 at 6:14 pm

      So happy to hear you enjoyed it!

  4. Angela

    March 05, 2021 at 3:38 am

    5 stars
    I really love this salpicon de pollo super yummy

    Reply
    • Michele Peterson

      March 05, 2021 at 9:14 am

      Glad you enjoyed it Angela!

  5. Raquel

    March 04, 2021 at 11:34 pm

    5 stars
    Love this salad on a tostada!

    Reply
  6. Faith Still

    March 04, 2021 at 10:53 pm

    5 stars
    This looks so delicious and healthy. I have to try this recipe!

    Reply
  7. Ksenia prints

    March 04, 2021 at 2:19 pm

    5 stars
    Love how colorful and delicious this sounds! My husband is Colombian and Salpicon for him is something else entirely, a sweet fruit salad. I think I like yours better 😉
    P.S. – we also live in Canada!

    Reply
    • Michele Peterson

      March 04, 2021 at 9:41 pm

      Yes, the Colombian version sounds totally different …I’d love to try it!

  8. Jere Cassidy

    March 04, 2021 at 1:52 pm

    5 stars
    This salad sounds so refreshing with the mint and cilantro added (two favorites) and to serve it in a taco makes it even better.

    Reply
5 from 23 votes (15 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Popular Posts

  • Sargassum seaweed in Cancun 2018
    Insider’s Guide to Seaweed Conditions in Cancun and Riviera Maya (in 2025)
  • Seeing flamingos is a top thing to do in Aruba.
    30 Best Things to Do in Aruba (10 Free!)
  • Overhead shot of Guatemala National Dish Pepian de Pollo
    Pepián de Pollo – Guatemalan Spiced Chicken Stew
  • No Sargassum seaweed on Grand Anse Beach Grenada
    10 Best Caribbean Beaches Without Seaweed (in 2025)
  • View of cruise port and Paradise Island Nassau Bahamas.
    15 Bucket List Things to Do in Nassau, Bahamas
  • A tray of tortellini skewer appetizers to take on a boat.
    27 Best Boating Snacks To Enjoy This Summer

Sun Destination Travel & Food

  • Swimming pool at Breathless Riviera Cancun Credit Sue Campbell
    10 Best All-Inclusive Resorts in Cancun and Riviera Maya
  • Beautiful beach bar on Bonaire in Dutch Caribbean.
    10 Unforgettable Beach Bars in Bonaire
  • Young man holding a dorado fish in a Puerto Escondido restaurant.
    21 Best Restaurants in Puerto Escondido, Oaxaca (2025)
  • Swim at Ciolo Bridge
    15 Reasons to Put Santa Maria di Leuca on Your Bucket List
  • View of one of the bays in Huatulco Oaxaca.
    26 Bucket List Things to Do in Huatulco, Oaxaca
  • A pontoon tour is one of the top things to do in Bacalar, Mexico.
    Bacalar is Mexico’s Coolest Town. Here’s Why!

Michele Peterson in Tuscany Italy Credit Insight Vacations.

Hi! I'm Michele, publisher of A Taste for Travel, one of the world’s top culinary travel blogs, welcoming over 2 million readers annually! 

Along with a team of expert travel writers, enthusiastic eaters and skilled photographers, we help readers plan incredible adventures and make delicious global recipes at home.

More about us →

Booking.com

Site Footer

Follow A Taste for Travel

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Copyright © 2016–2025 A Taste for Travel

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.