This Mexican Chicken Salad is creamy, colorful, crunchy, and packed with fresh Mexican-inspired flavors. Tender shredded chicken is combined with sweet corn, black beans, crunchy vegetables, creamy avocado, and a zesty dressing made with lime, Greek yogurt, mayonnaise, and taco-inspired spices.

It is an easy lunch or dinner that can be served chilled on its own, spooned into lettuce cups, wrapped in tortillas, or piled onto tostadas. It is also a fantastic way to use leftover cooked chicken.

Origin Information

Mexican Chicken Salad is a modern, Mexican-inspired variation of chicken salad rather than one single traditional Mexican dish. It combines the familiar creamy chicken-salad format with ingredients commonly used in Mexican and Tex-Mex cooking, including corn, black beans, lime, cilantro, jalapeño, cumin, and chili powder.

The result is a fresh and flavorful salad with a balance of creamy, tangy, savory, and mildly spicy elements.

Tips

Use leftover roasted chicken, poached chicken, grilled chicken, or rotisserie chicken to make this recipe especially quick.

Shred or finely dice the chicken so it mixes evenly with the vegetables and dressing.

Drain the corn and black beans thoroughly. Excess liquid can make the salad watery.

For the best flavor, use freshly squeezed lime juice rather than bottled lime juice.

Adjust the jalapeño according to your preferred spice level. Remove the seeds and membranes for a milder salad.

Add the avocado shortly before serving to reduce browning.

If you prefer a lighter dressing, replace some or all of the mayonnaise with plain Greek yogurt.

Let the salad chill for about 20–30 minutes before serving. This gives the spices time to blend with the dressing.

For extra crunch, add diced bell peppers, cucumber, or toasted pumpkin seeds.

Storage Information

Store Mexican Chicken Salad in an airtight container in the refrigerator.

It is best consumed within 3–4 days.

If using avocado, the salad is best enjoyed within 1–2 days because the avocado can darken and soften.

For meal prep, keep the avocado, lettuce, tortillas, or tostadas separate and add them immediately before serving.

Do not leave chicken salad at room temperature for extended periods, especially in warm weather.

Freezing is not recommended because the creamy dressing and fresh vegetables can become watery or change texture after thawing.

Ingredient Notes

Cooked Chicken: Use boneless, skinless chicken breast or thighs. Leftover grilled or roasted chicken works particularly well.

Black Beans: Black beans add fiber, plant-based protein, and a creamy texture. Rinse and drain canned beans thoroughly before using.

Corn: Corn provides sweetness and pleasant crunch. Fresh, frozen, or canned corn can be used.

Red Bell Pepper: Bell pepper adds crispness, color, and mild sweetness.

Red Onion: Finely diced red onion provides a sharp, savory flavor. For a milder taste, soak the diced onion in cold water for several minutes and drain.

Avocado: Avocado contributes creamy texture and healthy fats. Add it shortly before serving.

Jalapeño: Jalapeño gives the salad a fresh spicy kick. Use less or omit it for a mild version.

Cilantro: Fresh cilantro adds brightness and a classic Mexican-inspired herbal flavor.

Greek Yogurt: Greek yogurt creates a creamy, tangy dressing and adds protein.

Mayonnaise: Mayonnaise provides richness and gives the salad its classic creamy consistency.

Lime Juice: Lime juice brightens the dressing and balances the creamy ingredients.

Chili Powder: Adds warm, earthy spice and color.

Ground Cumin: Cumin contributes a warm, savory flavor that works beautifully with chicken and beans.

Garlic Powder: Adds savory depth without overpowering the fresh ingredients.

Salt And Black Pepper: Balance and enhance the overall flavor

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Serving Instructions

Serve the Mexican Chicken Salad chilled or slightly cool.

Lettuce Cups: Spoon the salad into crisp romaine, butter lettuce, or iceberg leaves for a fresh, low-carb option.

Tortilla Wraps: Add the chicken salad to flour or corn tortillas with shredded lettuce and extra cilantro.

Tostadas: Spoon the salad over crispy tostada shells and finish with avocado and lime.

Salad Bowl: Serve over mixed greens with tomatoes, cucumber, and additional black beans.

Sandwich: Spread the chicken salad between slices of whole-grain bread for an easy lunch.

With Tortilla Chips: Serve it as a hearty dip-style appetizer with sturdy tortilla chips.

Print Recipe

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Mexican Chicken Salad

Author: Dino James Cooking Method: Grilling Cuisine: American, Asian, Chinese, Italian, Mexican Courses: Dinner, Lunch Recipe Keys: Gluten Free High Protein Nut Free Sugar Free

Difficulty: Beginner Prep Time 20 mins Total Time 20 mins

Servings: 6 Calories: 350

Best Season: Suitable throughout the year, Summer, Spring

Description

A creamy Mexican-inspired chicken salad loaded with tender chicken, black beans, corn, bell peppers, avocado, jalapeño, cilantro, and a zesty lime dressing. Perfect for lunch, meal prep, wraps, lettuce cups, or tostadas.

Ingredients

Scale

1/2x 1x 2x 3x

For The Chicken Salad

• 4 cups cooked chicken, shredded or diced
• 1 cup black beans, drained and rinsed
• 1 cup corn, drained if canned
• ½ cup diced red bell pepper
• ¼ cup finely diced red onion
• 1 avocado, diced
• 1 small jalapeño, finely chopped
• ¼ cup fresh cilantro, chopped

For The Creamy Lime Dressing

• ½ cup plain Greek yogurt
• ¼ cup mayonnaise
• 2 tablespoons fresh lime juice
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Optional Garnishes

• Fresh cilantro
• Lime wedges
• Sliced jalapeño
• Diced avocado
• Crumbled queso fresco
• Pumpkin seeds

Instructions

1. Place the cooked chicken in a large mixing bowl. If using rotisserie chicken, remove the skin and bones before shredding or chopping.
2. Add the black beans, corn, diced red bell pepper, red onion, jalapeño, and chopped cilantro.
3. In a separate bowl, whisk together the Greek yogurt, mayonnaise, fresh lime juice, chili powder, cumin, garlic powder, salt, and black pepper.
4. Pour the dressing over the chicken and vegetable mixture.
5. Gently fold everything together until the ingredients are evenly coated.
6. Add the diced avocado and fold very gently so the avocado retains its shape.
7. Taste the salad and adjust the lime juice, salt, jalapeño, or spices according to preference.
8. Cover and refrigerate for approximately 20–30 minutes before serving for the best flavor.
9. Garnish with additional cilantro, lime wedges, jalapeño, or queso fresco if desired.
10. Serving Instructions
11. Serve the Mexican Chicken Salad chilled or slightly cool.
12. Lettuce Cups: Spoon the salad into crisp romaine, butter lettuce, or iceberg leaves for a fresh, low-carb option.
13. Tortilla Wraps: Add the chicken salad to flour or corn tortillas with shredded lettuce and extra cilantro.
14. Tostadas: Spoon the salad over crispy tostada shells and finish with avocado and lime.
15. Salad Bowl: Serve over mixed greens with tomatoes, cucumber, and additional black beans.
16. Sandwich: Spread the chicken salad between slices of whole-grain bread for an easy lunch.
17. With Tortilla Chips: Serve it as a hearty dip-style appetizer with sturdy tortilla chips.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 17g27%

Sodium 450mg19%

Total Carbohydrate 18g6%

Dietary Fiber 5g20%

Sugars 3g

Protein 30g60%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Tools

• Large mixing bowl
• Small mixing bowl
• Whisk
• Cutting board
• Chef's knife
• Measuring cups
• Measuring spoons
• Can opener, if using canned ingredients
• Serving spoon
• Airtight storage container

Keywords: Mexican chicken salad, Mexican-inspired chicken salad, easy chicken salad, healthy chicken salad, creamy chicken salad, chicken lunch recipe, chicken meal prep, avocado chicken salad, black bean chicken salad, Mexican lunch recipe.