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Salpicon de Pollo in a bowl and on tostadas.

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. 
Course Appetizer, Salad
Cuisine Guatemalan, Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Chilling time 30 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 301kcal
Author Michele Peterson
Cost $10


  • large pot
  • Knife


  • 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


  • 12 corn tortillas


  • 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.



    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.


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