To be honest, I never liked regular chicken salad. With a little salt, celery, and mayo, you’re done. It’s not bad, but I wouldn’t want to eat it for lunch. Then, when I went to see a friend in Guadalajara one summer, she made this Mexican chicken salad, which completely changed the game. It included some corn, crunchy vegetables, fresh lime, and a hint of spice. It was refreshing but still satisfying, light but filling.
It dawned on me then that chicken salad doesn’t have to be boring; it can be a fiesta in a bowl. This version is for you if you’re sick of the same old recipe. This Mexican-inspired chicken salad is incredibly simple to prepare, full of flavor, and ideal for meal prep. You’ll want to make it again and again.
Table of Contents
Table of Contents
Mexican Chicken Salad Ingredients and Recipe
The best thing about this salad is that it doesn’t require any expensive ingredients—you probably already have most of it in your refrigerator or pantry. Take black beans, for example; they don’t just add flavor, they’re also a great source of fiber and protein (Harvard T.H. Chan School of Public Health).
Mexican Chicken Salad
Ingredients
- 3 cups shredded cooked chicken rotisserie or homemade
- 1 cup corn fresh, canned, or roasted
- 1 cup black beans rinsed and drained
- 1 red bell pepper chopped
- 1 cup cherry tomatoes halved
- ½ cup red onion diced
- 1 avocado cubed
- ¼ cup fresh cilantro chopped
- ½ cup Greek yogurt or mayonnaise for a richer version
- Juice of 2 limes
- 1 teaspoon chili powder
- ½ teaspoon cumin optional for extra flavor
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the shredded chicken, corn, beans, bell pepper, tomatoes, onion, avocado, and cilantro.
- In a small bowl, whisk together the Greek yogurt, lime juice, chili powder, cumin, salt, and pepper until smooth.
- Pour the dressing over the salad mixture and toss gently until everything is evenly coated.
- Taste and adjust seasoning if needed.
- Chill for 30 minutes before serving to allow flavors to meld, or serve immediately if short on time.
Notes
- tore in the fridge for up to 3 days. Keep avocado and dressing separate if meal prepping.
- For a spicy version, add diced jalapeño or hot sauce.
- Swap Greek yogurt for sour cream or mayo for a creamier style.
I didn’t measure anything when I made this the first time. I simply added what I had: some lime, a can of beans, leftover chicken, and an arbitrary jalapeño. You know what? In any case, it was delicious. That’s what makes Mexican chicken salad so versatile and forgiving.
If you’re a salad lover like me, you’ll also want to check out The Ultimate Compendium of Salad Recipes where I’ve collected all my favorites in one place.
Variations to Keep Things Interesting
This dish’s versatility is one of its best features. I like it light and tangy sometimes, and creamy other times. I’ve tested the following variations over the years:
- Creamy Style: Swap Greek yogurt with sour cream or a mix of mayo and sour cream. It gives you that rich, indulgent flavor.
- Spicy Kick: Dice up a jalapeño or drizzle in some hot sauce. Chipotle powder also adds a smoky depth that’s hard to resist.
- Healthy Boost: Add chopped kale, spinach, or even shredded cabbage for more crunch and nutrients.
- Street Corn Twist: Mix in a little cotija cheese and roasted corn for a Mexican street corn vibe. So, so good.
- Low-Carb: Skip the beans and corn and add extra avocado. Perfect if you’re keeping carbs in check.
My kids actually ate salad without complaining when I tried adding mango once as a sweet surprise. Complete victory.
Meal Prep and Storage Tips
If you’re like me, you prefer lunches that are easy to grab and go throughout the week. This salad excels at meal preparation.
After a few mishaps (such as a soggy avocado that turned brown and depressed by day two), I’ve discovered the following:
- Keep avocado separate until you’re ready to eat. I store mine in a small container with a splash of lime juice to keep it fresh.
- Mason jars work wonders—layer beans, corn, peppers, and chicken at the bottom, then keep the dressing and avocado on top. Shake it up when it’s lunchtime.
- Store dressing separately if you’re prepping for more than two days. The salad stays crisp longer.
- Eat within 3–4 days. It usually doesn’t last that long in my house, but if you’re prepping ahead, that’s the safe window.
I’ll confess that after attempting to extend it to five days, I was unsuccessful. The texture was gone, but the flavor was still present. It was a lesson.
Serving Ideas to Jazz It Up
The salad tastes great by itself, but occasionally I like to serve it in a different way.
- Tacos or wraps: Spoon it into tortillas for a quick taco-style lunch.
- Tostadas: Spread refried beans on a crispy tostada shell, then pile the salad on top.
- Lettuce wraps: If you want something lighter, big romaine leaves or butter lettuce make perfect wraps.
- Over rice or quinoa: Makes it more filling and turns it into a hearty dinner.
- With chips: Honestly, sometimes I just eat it like a dip with tortilla chips. No shame.
Making a huge batch of this salad for a summer barbecue is one of my favorite memories. It vanished in a matter of minutes after I served it with chips. It was literally being scooped up like salsa by people.
FAQs About Mexican Chicken Salad
1. Can I make Mexican chicken salad ahead of time?
Yes! You can prep it up to 3–4 days in advance. Just keep the avocado and dressing separate until you’re ready to eat so everything stays fresh and crisp.
2. What type of chicken works best?
Shredded rotisserie chicken is my go-to because it’s quick and juicy. But grilled chicken breast, thighs, or even leftover baked chicken all work beautifully.
3. Is Mexican chicken salad healthy?
Definitely. It’s packed with lean protein, fiber-rich beans, and fresh veggies. If you use Greek yogurt instead of mayo, you’ll cut calories and add extra protein too.
4. Can I make this salad vegetarian?
Of course! Just skip the chicken and bulk it up with extra beans, roasted veggies, or even quinoa for a protein boost.
Conclusion
One of those recipes that always tastes fresh is Mexican chicken salad. It’s vibrant, somewhat healthful, and adaptable enough to fit into any pantry situation or mood.
Try this variation if you’ve been bored with chicken salad. I won’t judge if you personalize it, add some heat, add it to tacos, or just eat it right out of the bowl. People will ask for it, so make sure to prepare it wisely (keep that avocado fresh!) and prepare enough to share.
Want to take this salad to the next level? Pair it with my easy Mexican Salad Dressing (Cilantro-Lime) for an irresistible combo.
I would now like to know if you have ever tried a chicken salad with a Mexican flair. Which twist is your favorite? I’m always looking for new ways to remix this dish, so please share your thoughts in the comments section!