Are El Pollo Loco salads healthy?

Yes, El Pollo Loco salads can be a healthy choice, especially when customized with lean proteins and lighter dressings. Choosing grilled chicken, skipping the tostada shell, and opting for a light dressing can make your salad a well-balanced, lower-calorie meal.

What are the Pollo Loco sides?

El Pollo Loco offers a variety of sides, including healthier options like a side salad, steamed broccoli, and black beans, as well as traditional choices such as Mexican rice, pinto beans, macaroni & cheese, and mashed potatoes with gravy.

Why is El Pollo Loco so expensive now?

El Pollo Loco prices have increased due to rising ingredient costs, supply chain disruptions, and inflation. The restaurant focuses on fresh, high-quality ingredients, which can lead to higher menu prices compared to other fast-food chains.

What is in a Pollo Bowl?

A Pollo Bowl typically contains fire-grilled chicken, Mexican rice, pinto beans, pico de gallo, shredded cheese, and optional avocado, offering a balanced mix of protein, carbs, and healthy fats.

Pollo Loco Salads: Best Menu Options & Nutrition Guide 2025

Description

Enjoy a delicious Pollo Loco-inspired salad packed with fire-grilled chicken, fresh veggies, creamy avocado, and a tangy cilantro dressing. This recipe brings the bold, Mexican flavors of El Pollo Loco salads to your kitchen with a healthier homemade twist! Perfect for a light lunch, dinner, or meal prep.

Ingredients

Scale

For the Salad:

2 boneless, skinless chicken breasts (grilled & sliced)
6 cups romaine lettuce (chopped)
1 cup red cabbage (shredded)
1 cup cherry tomatoes (halved)
1/2 cup black beans (drained & rinsed)
1/2 cup corn kernels (grilled or canned)
1 avocado (sliced)
1/4 cup queso fresco or shredded cheese
1/4 cup pepitas (pumpkin seeds)
1/2 cup tortilla strips (optional for crunch)

For the Creamy Cilantro Dressing:

1/2 cup Greek yogurt or sour cream
1/4 cup mayonnaise
1/4 cup fresh cilantro (chopped)
1 tbsp lime juice
1 tsp white vinegar
1 clove garlic (minced)
1/2 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
2 tbsp water (to thin if needed)

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Instructions

Step 1: Grill the Chicken

Season the chicken breasts with salt, pepper, cumin, and a squeeze of lime juice.
Heat a grill or skillet over medium-high heat and cook the chicken for 6-7 minutes per side, until fully cooked.
Remove from heat, let it rest for 5 minutes, then slice thinly.

Step 2: Make the Dressing

In a blender or food processor, combine Greek yogurt, mayonnaise, cilantro, lime juice, vinegar, garlic, cumin, salt, and pepper.
Blend until smooth, adding a little water if needed to reach the desired consistency.

Step 3: Assemble the Salad

In a large bowl, combine romaine lettuce, red cabbage, cherry tomatoes, black beans, corn, avocado, queso fresco, and pepitas.
Add the grilled chicken on top and drizzle with the creamy cilantro dressing.
Toss gently to combine and top with tortilla strips if desired.

Step 4: Serve & Enjoy

Serve immediately with extra lime wedges on the side for a fresh citrus boost!

Notes

Swap chicken for grilled shrimp or steak for variety.
Make it low-carb by skipping the black beans, corn, and tortilla strips.

Store leftovers in an airtight container for up to 2 days, but add avocado fresh before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Grilling
Cuisine: Mexican-Inspired