This Fiesta Chicken Salad is a great way to change up your sandwiches. The spicy Mexican flavors are perfect to mix with the chicken.
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!!!
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:-)
Recipe
Mexican Chicken Salad
Yield:
8 cups chicken salad
Prep Time:
15 minutes
Total Time:
15 minutes
This Fiesta Chicken Salad has a delicious Mexican twist. Beans, corn, and cilantro make it taste amazing!
Ingredients
- 5-6 cups cooked chicken, shredded (roughly 30 oz.) (1 whole Sam's Club rotisserie chicken)
- 1 - 15 ounce can black beans, drained and rinsed
- 1 - 10 ounce can petite diced tomatoes with chilies, drained well
- ¼ cup finely diced red onion
- 1 - 15 ounce can corn, drained well
- 1 cup finely shredded pepper Jack cheese (4 ounce block)
- ½ cup mayonnaise
- ½ cup plain Greek yogurt
- ½ cup cilantro leaves, packed
- 2 tablespoons lime juice
- 2 tablespoons taco seasoning
- ½ teaspoon table salt + more if needed
- ½ teaspoon pepper + more if needed
- 1 medium-large ripe avocado, peeled and diced
Instructions
- Combine the chicken, beans, tomatoes, corn, onion, and cheese in a large bowl and set aside.
- Place the mayonnaise, yogurt, cilantro, lime juice, and taco seasoning in a food processor and pulse until mixed.
- Stir the cilantro sauce 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.
- Stir in the avocado chunks right before serving. Enjoy it in a wrap, on bread, or in a salad.
Notes
- Drain the beans, corn, and tomatoes well to prevent the chicken salad from becoming watery. After straining them, pat them dry with paper towels to remove any excess moisture.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 719Total Fat: 43gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 248mgSodium: 581mgCarbohydrates: 14gFiber: 4gSugar: 3gProtein: 67g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
sarah
do you cook the corn and beans?
Jocelyn Brubaker
No, I just used ones from a can and drained them before adding them to the chicken salad. I hope you enjoy it!
Angela
You can also substitute avocado for mayo! I'm going to make these and try that spin on it! Thanks for sharing.
Abbie
These look FANTASTIC!
I'm definitely going to be giving the a try!
Jessica McCoy
Wow- these look great! Love for you to link this recipe (and a couple others if you'd like!) to Wonderful Food Wednesday
Michelle's Tasty Creations
Jocelyn,
Looks super yummy! I get on an out to lunch kick and need to real it in sometimes. This is the perfect lunch food. Thanks for sharing 🙂
Michelle
Michelle C {Krumble Cakes and Sweets}
YUM!!!!! I would like to try these myself! Come and link these up on my Hop to my Blog link party.
Lisa
Ooh, this looks yummy! Can't wait to try it.
Stacia Liechty
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.
Stacia@http://feathersandsunshine.blogspot.com
Becky
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!
Dorothy @ Crazy for Crust
Okay I'm so into these, subbing avocado for the mayo. Because mayo...um, no. 😉
Jocelyn
Now that is an idea that I will have to try next time for sure!!!
Jennifer
What kind of beans did you use?
Jocelyn
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!!
Debra Jenkins
Do you have the nutrition on this? Grams of Carbs, Fat & Protein.
Jocelyn
I do not have the nutrition facts on it. There are quite a few websites that offer this feature. You would just need to copy and paste the ingredients into their program.
Hayley @ The Domestic Rebel
I deeeefinitely need to try this! I love spicy, and I'm always wanting to make chicken salad, but usually put it off since I typically find it's missing something... perhaps all that spicy goodness methinks!
4Sisters
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
Katie
Yum! This twist on chicken salad looks great! I can't wait to give it a try!
Aimee
This looks fabulous Jocelyn!! Love the spicy food!
Paula Parrish
This recipe sounds very yummy, I am going to give it a try for dinner tonight. Thanks for sharing. ;o)