Mexican Chicken Salad Recipe
Mexican Chicken Salad Recipe
Table of Contents
Mexican Chicken Salad Recipe
This Mexican Chicken Salad Recipe is a vibrant and flavorful dish perfect for a quick meal or a crowd pleasing party dish. Packed with tender chicken, fresh vegetables, and a creamy dressing, it combines the authentic flavors of Mexico in a healthy and satisfying way.
Description
If you’re searching for a delicious and healthy twist on a classic chicken salad, this Mexican Chicken Salad Recipe is the perfect choice. Loaded with protein packed shredded chicken, crunchy vegetables, and the bold flavors of lime, cilantro, and spices, this dish is not only nutritious but also incredibly easy to prepare. Whether you serve it as a side dish, a main course, or a taco filling, it’s bound to become a family favorite.
This recipe celebrates the authentic flavors of Mexico with ingredients like black beans, corn, avocados, and a creamy chipotle dressing that adds a smoky heat. The recipe is flexible, allowing you to customize it with your favorite add ins. From a casual weeknight dinner to a summer potluck, this Mexican Chicken Salad is versatile, flavorful, and irresistibly satisfying.
This vibrant Mexican chicken salad recipe is a perfect blend of flavor and nutrition. Made with juicy grilled chicken, crisp lettuce, black beans, sweet corn, ripe avocado, and zesty cilantro lime dressing, it’s a refreshing dish ideal for lunch or dinner. Quick, easy, and bursting with Mexican inspired flavors, this salad will be your go to for healthy meals. Try this Mexican chicken salad recipe today for a wholesome and delicious treat
With this easy to follow recipe, you’ll have a stunning dish on the table in just under 30 minutes.
Ingredients
For the Salad:
- 3 cups shredded cooked chicken (grilled, roasted, or rotisserie)
- 1 cup black beans (drained and rinsed)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 medium avocado, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
For the Dressing:
- 1/3 cup mayonnaise
- 1/3 cup plain Greek yogurt
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp chipotle chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
1.Cook the Chicken: If using raw chicken, cook it until tender. Grill, roast, or poach 2-3 chicken breasts. Let cool and shred. For convenience, use pre cooked rotisserie chicken.
2.Prep the Vegetables:
- Dice the bell peppers, avocado, and onions. Halve the cherry tomatoes and chop the cilantro. Drain and rinse the black beans and corn if canned.
3.Make the Dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, chipotle chili powder, cumin, garlic powder, salt, and pepper until smooth.
4.Assemble the Salad: In a large bowl, combine shredded chicken, black beans, corn, cherry tomatoes, red bell pepper, avocado, red onion, and cilantro. Pour the dressing over the top.
5:Toss and Serve: Gently toss the salad to evenly coat the ingredients with the dressing. Serve immediately or refrigerate for up to 4 hours to let the flavors meld.
Notes
- Make Ahead: This salad can be prepped a day in advance. Add the avocado just before serving to avoid browning.
- Spice Level: Adjust the chipotle chili powder to control the heat.
- Substitutions: Substitute Greek yogurt with sour cream for a tangier dressing or use olive oil and lime juice for a lighter option.
- Serving Suggestions: Serve as a standalone dish, in a tortilla for tacos, or over tortilla chips for a loaded nacho platter.
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
Mexican Chicken Salad Recipe
Ingredients
- For the Salad:
- 3 cups shredded cooked chicken grilled, roasted, or rotisserie
- 1 cup black beans drained and rinsed
- 1 cup corn kernels fresh, canned, or frozen
- 1 cup cherry tomatoes halved
- 1 red bell pepper diced
- 1 medium avocado diced
- 1/2 cup red onion finely chopped
- 1/4 cup fresh cilantro chopped
- For the Dressing:
- 1/3 cup mayonnaise
- 1/3 cup plain Greek yogurt
- 2 tbsp lime juice freshly squeezed
- 1 tsp chipotle chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Instructions
- 1.Cook the Chicken: If using raw chicken, cook it until tender. Grill, roast, or poach 2-3 chicken breasts. Let cool and shred. For convenience, use pre cooked rotisserie chicken.
- 2.Prep the Vegetables:
- Dice the bell peppers, avocado, and onions. Halve the cherry tomatoes and chop the cilantro. Drain and rinse the black beans and corn if canned.
- 3.Make the Dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, chipotle chili powder, cumin, garlic powder, salt, and pepper until smooth.
- 4.Assemble the Salad: In a large bowl, combine shredded chicken, black beans, corn, cherry tomatoes, red bell pepper, avocado, red onion, and cilantro. Pour the dressing over the top.
- 5:Toss and Serve: Gently toss the salad to evenly coat the ingredients with the dressing. Serve immediately or refrigerate for up to 4 hours to let the flavors meld.
Notes
- Make Ahead: This salad can be prepped a day in advance. Add the avocado just before serving to avoid browning.
- Spice Level: Adjust the chipotle chili powder to control the heat.
- Substitutions: Substitute Greek yogurt with sour cream for a tangier dressing or use olive oil and lime juice for a lighter option.
- Serving Suggestions: Serve as a standalone dish, in a tortilla for tacos, or over tortilla chips for a loaded nacho platter.
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
