Mexican Chicken Salad

This healthy and high protein Mexican Chicken Salad made with tender white meat chicken, sweet corn and peppers, fresh avocado, cheese, cilantro, and a zesty Greek yogurt dressing. Perfect for lunch during the work week or take on a picnic.

Recipe inspired by Mary’s Whole Life

What You’ll Love About Mexican Chicken Salad:

With the busy school year approaching I wanted to have a few more ideas for lunches that weren’t boring but still easy and heathy. Basically, these options need to hit every check point- simple to make, nutritious, and delicious.

I love to make a batch of chicken salad to have on hand for the weekdays. It can be thrown together in minutes, and it’s super easy to customize with flavors and add-ins we love.

This Mexican inspired Chicken Salad is like the sassy cousin to classic chicken salad. It has a fun zesty flavor, thanks to the taco seasoning, and southwester type ingredients like sweet corn and peppers. You can also enjoy this salad for several days making this a perfect meal prep recipe.

My absolute favorite way to enjoy this chicken salad is scooped up on a tortilla chip. It’s the best! The crunch with the creamy is where its at.

For another fun and unique chicken salad experience try this Curry Chicken Salad with Crispy Chow Mein Noodles.

Simple Ingredients:

• Cooked chicken- I use cubed, cooked chicken breast for a healthy and lean option.
• Sweet corn and peppers– I like the frozen Mexican roasted corn and peppers.
• Red onion- Adds a subtle onion flavor.
• Cheese- Monterey Jack cheese is mild and a little bit creamy. Perfect for chicken salad.
• Avocado– Offers healthy fats and creaminess.
• Cilantro– Adds fresh flavor.
• Greek yogurt dressing– Greek yogurt, mayo, lime juice, and taco seasoning.

Substitutions And Variations:

How To Assemble Mexican Chicken Salad:

See full instructions in recipe card below

Step Two. In a small bowl combine Greek yogurt, mayo, lime juice, and taco seasoning.

Step One. In a medium bowl add chicken, corn and peppers, onion, cheese, avocado, and cilantro. Toss gently to combine. Add all of the dressing to the salad ingredients and fold gently with a large spoon to combine. Store in the refrigerator until ready to eat.

Recipe Tip:

What Is The Best Way To Serve Mexican Chicken Salad?

• Serve with tortillas chips for scooping.
• Add Mexican chicken salad to a flour tortilla for a filling lunch.
• Serve on a bed of greens or lettuce cups for a lower-carb version.

Chicken Salad Is Great For Meal Prep.

I love to make recipes like this to have on hand during the weekday. It’s super easy to whip this up on a Sunday and enjoy the convenience of a grab-and-go lunch for a few days after.

Common Questions:

Other Recipes You Might Enjoy:

• Loaded Chicken Salad Dip
• BLT Chicken Salad
• Loaded Egg Salad
• The Best Tuna Salad

Mexican Chicken Salad

This healthy and high protein Mexican Chicken Salad made with tender white meat chicken, sweet corn and peppers, fresh avocado, cheese, cilantro, and a zesty Greek yogurt dressing. Perfect for lunch during the work week or take on a picnic.

5 from 2 votes

Print Pin Rate

Course: Lunch, Snack

Cuisine: American, Mexican

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 servings

Calories: 437kcal

Equipment

• 1 medium mixing bowl
• 1 small mixing bowl

Ingredients

For The Salad:

• 2 cups pre-cooked chicken, cubed or shredded
• 1 (11) oz bag, frozen Mexican corn and peppers, cooked according to package directions and cooled.
• 1/4 cup red onion, diced fine
• 1/4 cup cilantro, roughly chopped
• 3/4 cup shredded Monterey Jack cheese
• 1 medium size avocado, diced in chunks

For The Greek Yogurt Dressing:

• 1/3 cup plus 2 tablespoons, plain Greek yogurt, use 2% or higher
• 1/4 cup mayo
• 1 small lime, juiced
• 1 tbsp prepared taco seasoning

Instructions

• Add all the salad ingredients to a medium size mixing bowl and toss gently to combine, being careful not to mash the avocado.
• In a small bowl use a whisk to mix the dressing ingredients until smooth. Pour all of the dressing over the salad ingredients and fold gently using a large spoon until completely combined. Place in the refrigerator covered until ready to eat.

Notes

Tip:

• Cook your chicken breast in the slow cooker with salt, pepper, and a little olive oil. Chop or shred for the perfect tender chicken salad.

 

Substitutions and Variations:

Chicken– Use a rotisserie chicken from the grocery store for convivence.

Corn– You can use canned corn that’s been rinsed and drained or even fresh grilled corn.

Cheese– Cheddar cheese, pepper Jack or Colby Jack would be a good substitute.

Greek yogurt dressing– If you don’t want to use mayo use all Greek yogurt.

Other additions– Add a fresh jalapeno for a little kick of flavor. Black beans (rinsed and drained) would give this salad some additional bulk and fiber.

 

Common Questions:

How long will Mexican chicken salad last?

This salad will keep fresh in the refrigerator in a sealed container for up to 4 days.

Can I make this a hot chicken salad?

If you want to warm up the salad mixture, place a small amount in the microwave and heat until warmed through.

Is chicken salad healthy?

Chicken salad can be a healthier lunch alternative. Using Greek yogurt offers more protein and less fat than recipes using all mayo. This Mexican chicken salad is a healthy and nutritious recipe.

 

Nutritional facts only include salad and dressing ingredients. 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 437kcal | Carbohydrates: 24g | Protein: 27g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 364mg | Potassium: 765mg | Fiber: 6g | Sugar: 5g | Vitamin A: 551IU | Vitamin C: 12mg | Calcium: 192mg | Iron: 1mg

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