Directions:

Prepare the Chicken:
In a large bowl, combine the shredded cooked chicken, chopped celery, red onion, grated carrots, corn, and peas. Stir gently to combine.

Mix the Dressing:
In a separate small bowl, whisk together the mayonnaise, sour cream (or Mexican crema), mustard (if using), and chopped cilantro. Add salt and pepper to taste. You can also add a splash of fresh lime juice for extra zest.

Combine:
Pour the dressing over the chicken and vegetable mixture. Stir well to ensure everything is coated evenly.

Chill the Salad:
Cover and refrigerate the Ensalada de Pollo for at least 30 minutes to let the flavors meld together.

Serve:
Serve the Ensalada de Pollo on a plate or in small bowls, accompanied by galletas saladas (saltine crackers) on the side.

This delicious and easy-to-make chicken salad pairs perfectly with crunchy saltine crackers, making it a simple yet satisfying meal. ¡Bendita sea esta deliciosa ensalada de pollo! 😋