This Mexican Chicken Salad is loaded with flavor and made with a creamy taco dressing. Whether you need a quick lunch or something to bring to a potluck, this easy dish is always a crowd pleaser!
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Mexican Chicken Salad Recipe
A few of our favorite things to make for dinner are tacos and chicken salad. A chicken salad sandwich or taco wrap always makes me smile.
One day, I combined both meals by using leftover taco ingredients and chicken to make a tasty Mexican chicken salad. It's a cold, creamy, and flavorful salad you can enjoy in many ways!
You'll love making this again and again for a casual lunch or a family potluck dinner.
Why You'll Love This Meal
- Quick and easy: Store-bought rotisserie chicken makes this salad come together quickly.
- Zesty Flavor: The creamy dressing adds a spicy flavor, while the avocado, corn, and beans give it extra texture and heartiness.
- Healthy and Filling: Adding Greek yogurt to the mayo dressing makes it creamy without being too heavy. Plus, it is packed with protein, fiber, and healthy fats.
- Versatile: You can enjoy it on bread, stuffed into a tortilla, or on romaine lettuce. Another great idea is to serve it as a dip with chips.
Main Salad Ingredients
This easy chicken salad uses simple ingredients and store-bought chicken. It's a delicious meal for any day of the week.
- Chicken: For convenience, I love using a rotisserie chicken from Sam's Club, although any leftover chicken can be used. Canned chicken is another easy option.
- Sweet Corn: You can use canned or frozen corn.
- Diced Tomatoes: Drain the juice from the tomatoes and green chilies to avoid a watery salad.
- Beans: A can of black beans adds fiber and protein.
- Shredded Cheese: We love the spicy flavor that Pepper Jack cheese gives the salad. You can also use cotija, cheddar cheese, or a Mexican blend. It's really up to your taste!
- Dressing: The combination of mayo, plain Greek yogurt, lime juice, taco seasoning, and cilantro is loaded with freshness and just the right amount of tang.
How To Make Mexican Chicken Salad
The best thing about this salad is that it is easy to make. You only need some leftover shredded chicken, canned veggies, and a cilantro dressing to transform a classic chicken salad into a Mexican fiesta.
- Shred or chop your cooked chicken, then place it in a large mixing bowl.
- Drain the canned veggies very well and add them to the chicken.
- Pulse the dressing ingredients in a food processor or blender until they form a smooth and creamy sauce. Pour the dressing over the ingredients and stir until well-coated.
- Before serving, stir in diced avocado chunks and serve in wraps or on a bed of fresh greens.
Storage Recommendations
This is the perfect Mexican salad to keep in the fridge for 3-4 days. Store it in an airtight container to keep it fresh.
Tips and Tricks
- The creamy dressing makes this salad so good, so don't be shy about using it! If you dislike cilantro, you can use less or leave it out.
- If you want something less creamy, use a lime vinaigrette made with olive oil, lime juice, and cumin.
- Drain the canned veggies well to prevent the chicken salad from becoming watery. You can also pat them dry with paper towels to remove excess moisture.
- You can also add some fresh chopped jalapenos or more red onions for an extra kick of flavor.
- Use all Greek yogurt to make it high in protein and super filling.
- You can make it ahead, but hold off on the avocado until you're ready to serve so it doesn't brown.
FAQs
Yes, canned chicken can be a quick substitute. Just be sure to drain it well before adding it to the salad.
Yes! Just thaw the frozen corn before adding it to the salad, and it works perfectly.
Of course! Diced bell peppers, green onions, or even jalapeños would be great additions.
More Chicken Salad Recipes
- Hawaiian Chicken Salad
- Cherry Chicken Salad
- Buffalo Chicken Salad
- Chicken Salad Bites
- Turkey Cranberry Salad (just sub chicken for the turkey)
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Recipe
Mexican Chicken Salad
This Mexican Chicken Salad is loaded with flavor and made with a creamy taco dressing. Whether you need a quick lunch or something to bring to a potluck, this easy dish is always a crowd pleaser!
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
- The creamy dressing makes this salad so good, so don't be shy about using it! If you don't like cilantro, then you can use less or leave it out.
- If you want something less creamy, swap the cilantro dressing for a lime vinaigrette made with olive oil, lime juice, and a dash of cumin.
- Drain the canned veggies well to prevent the chicken salad from becoming watery. After straining them, pat them dry with paper towels to remove any excess moisture.
- Add some fresh chopped jalapenos or red onions for an extra kick of flavor.
- Use all Greek yogurt to make it high in protein and super filling.
- You can make it ahead, but hold off on the avocado until you're ready to serve so it doesn't brown.
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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.
This post was first published in August 2012. It was updated and then republished in October 2024.
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
Traci
Do you have to use Greek yogurt? I cannot stand the taste. Sub more mayo? Regular yogurt? This looks so good I want to try it!!!
Jocelyn
I honestly think mixing the yogurt with the mayo, seasonings, lime juice, and cilantro completely hides the yogurt taste, but I understand if you don't want to try it. You can use more mayo in place of some of the yogurt or all of it. Keep me posted on what you think!
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)