GuarnicionesEasyFree

Mexican Shredded Chicken Salad (Salpicón)

Name: Mexican Shredded Chicken Salad (Salpicón)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 600 g Chicken breasts; 8 Radishes; 2 Serrano chillies; 1 bunch Coriander; 2 tbsp Olive oil; 3 Limes; 2 tbsp White vinegar

50 min (20 prep + 30 cook) Easy 4 servings Centro

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Shredded chicken with radishes, red onion, coriander and lime. Fresh Mexican salad.

About this recipe

Fresh salad of shredded chicken with radishes, onion, serrano chilli, coriander and lime. A light, refreshing everyday Mexican dish.

History & Origin

Salpicón has colonial roots in Mexico with many regional versions: beef, crab, seafood and, very popularly, chicken. The word comes from a medieval Spanish term for preparations of chopped or shredded meats dressed with vinegar, oil and spices. In Mexico, chicken salpicón developed as a lighter, more economical adaptation. It is especially popular in central states such as Puebla, Tlaxcala and Estado de México, though it is prepared nationwide. It is served in homes and fondas alike, particularly on hot days thanks to its cold and refreshing nature. The charm of salpicón lies in the combination of textures and flavours: shredded chicken absorbs the lime and vinegar dressing, while radishes add freshness and crunch, red onion its characteristic bite, and coriander a distinctive herbal aroma. Serrano chillies provide the heat, adjustable to taste. Traditionally served on tostadas, as taco filling or on lettuce leaves. It works as a starter, light main or side dish. Its low calorie and high protein content make it ideal for warm days.

Estimated cost

£6.50

Total cost

£1.63

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

220

Calories

28g

Protein

10g

Carbohydrates

Fat

Fibre

420mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook 600g chicken breasts in salted water with garlic, onion and herbs for 25-30 minutes until thoroughly cooked. Remove and leave to cool at room temperature.
💡 Save the broth for a future soup.
2
Shred the chicken by hand or with two forks. Strips should be medium-sized, neither too fine nor too thick.
💡 Shredding while still warm is easier than when cold.
3
Slice 8 radishes thinly, finely julienne 1/2 red onion, finely chop 2 serrano chillies (deseeded) and roughly chop a bunch of coriander.
💡 Soak the onion in salted water for 10 minutes to soften its flavour.
4
In a large bowl, mix the shredded chicken with the vegetables. Dress with the juice of 3 limes, 2 tablespoons white vinegar, 2 tablespoons olive oil, salt and pepper to taste.
💡 Taste and adjust acidity to your preference.
5
Refrigerate the salpicón for at least 15 minutes for the flavours to combine. Serve cold on tostadas, in tacos or on lettuce leaves.
💡 Keeps covered in the fridge for up to 2 days.