Fiesta Chicken Salad

This Fiesta Chicken Salad is a great way to change up your sandwiches.  The spicy Mexican flavors are perfect to mix with the chicken.

Fiesta Chicken Salad from - chicken salad with a cilantro dressing and Mexican twist

Look at this…
I made real food.
(Just don’t mind the yellow-y pictures…I’m still working on lighting later in the day!)
Haha!  Not that I don’t make real food all the time…
because brownies and cookies are totally real food in my book.
But dinner recipes don’t come easy for me.
I even have a shelf load of cookbooks to help me,
but I still struggle.
Nothing wrong with pancakes, or cereal, or spaghetti, or mac and cheese, right?
Lucky for me, my husband is great at making dinner
and coming up with meals out of nothing.
So, our family does eat fairly healthy and normal things…
as long as I’m not in charge.
Until the other night…
We had some chicken in the freezer.
So, I started looking through the cupboards for something that I could use the chicken in.
I know, not a normal thing for me to even be thinking about.
We had corn, beans, and spicy tomatoes in the cupboard and some cilantro in the fridge.
Why not put it all together and make chicken salad wraps?
The cilantro and lime in the mayonnaise was the perfect flavor
to match the spicy tomatoes and beans.
This just might be my new go-to chicken salad!!!
Fiesta Chicken Salad from - chicken salad with a cilantro dressing and Mexican twist

And of course THIS guacamole with it was just the perfect side.
My new favorite way to eat guac…with pretzels. (because the kids ate all the chips)Try it…you might be surprised how good it really is:-)

Fiesta Chicken Salad

Prep Time: 15 minutes

Yield: 8 cups chicken salad

Fiesta Chicken Salad

Chicken salad with a Mexican twist.


5 cups cooked chicken, shredded
1 (15 oz.) can black beans
1 (10 oz.) can diced tomatoes with chilies
1 1/2 cup corn
1 cup mayonnaise
3/4 cup cilantro leaves, packed
2 Tablespoons lime juice
salt and pepper


  1. Combine the chicken, beans, tomatoes, and corn in a large bowl. Set aside.
  2. Place the mayonnaise, cilantro, and lime juice in a food processor and pulse until mixed together. Stir the mayonnaise into the chicken mixture until thoroughly combined. Season to taste with the salt and pepper. Refrigerate for a few hours for the flavor to develop more. Serve on bread or in a wrap.
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  1. says

    This looks fabulous – they are my fave flavors!! You are blessed to have a husband that cooks 😉 if mine was responsible for dinner we’d be ordering in!

    Becca @ Crumbs and Chaos

    • says

      I actually used pinto beans because that is what was in my cupboard. You could use any kind really. I think black beans would be really good for this!!

  2. says

    Yum!! I love when that happens, you end up making a delicious meal that you just threw together! SOunds super tasty! visiting from TT&J.

    • says

      This wrap looks amazing! I can make this salad for my hubby’s lunch. He gets tired of sandwiches, and he would love this spicy chicken salad, and I can have some for lunch, too!

  3. Angela says

    You can also substitute avocado for mayo! I’m going to make these and try that spin on it! Thanks for sharing.

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