Name: Mexican Chicken Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 3 cups grilled chicken breast (shredded); 1 cup sweet corn (canned, drained); 1 cup cherry tomatoes (halved); 1 avocado (diced); 1/3 cup red onion (finely chopped); 1/4 cup fresh cilantro (chopped); 1/2 cup mayonnaise; 2 tablespoons lime juice (freshly squeezed); 1/2 teaspoon salt (or to taste); 1/4 teaspoon black pepper (or to taste); 1 cup tortilla chips (on the side or crushed on top); 1 lime (cut into wedges); 1 jalapeño (thinly sliced, optional); 1 cup shredded lettuce (optional bed for serving); 1/4 cup queso fresco (crumbled, optional)

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If you’re craving something fresh, tasty, and super easy to make, this Mexican Chicken Salad is just what you need. It’s a mix of juicy chicken, crunchy veggies, and creamy dressing with a little kick. Whether you need a quick lunch, a light dinner, or a party side dish, this recipe fits the bill. No fancy ingredients, no tricky steps—just big flavor in every bite.

Why You’ll Love Mexican Chicken Salad

Full of bold, zesty flavors
Ready in under 20 minutes
Great for meal prep or quick lunches
Kid-friendly and crowd-pleasing
No cooking if you use rotisserie chicken

Ingredients of Mexican Chicken Salad

Fresh ingredients for Mexican chicken salad laid out on a table

Main Ingredients

Grilled chicken breast
Sweet corn (canned or fresh)
Cherry tomatoes
Avocado
Red onion
Fresh cilantro
Mayonnaise
Fresh lime juice
Salt
Black pepper

Optional Garnishes

Tortilla chips
Lime wedges
Jalapeño slices
Shredded lettuce
Queso fresco

Equipment

Cutting board
Large mixing bowl
Small bowl (for dressing)
Measuring spoons

Utensils

Chef’s knife
Mixing spoon
Fork (for shredding chicken)
Citrus squeezer (optional)

Variations for Mexican Chicken Salad

Spicy Kick: Add chopped jalapeños or a dash of hot sauce.
No Mayo: Swap mayo with Greek yogurt for a lighter version.
Protein Swap: Use canned tuna or leftover turkey instead of chicken.
Add Crunch: Mix in diced cucumbers or crushed tortilla chips.
Extra Creamy: Stir in a spoon of sour cream with the mayo.

How to Make Mexican Chicken Salad

Step 1 – Shred the Chicken

First, take your cooked chicken breast and place it on a cutting board. If it’s a whole piece, use two forks to gently pull it apart into small, stringy pieces. This is called shredding. Once all the chicken is shredded, put it into a large mixing bowl. If you’re using rotisserie or canned chicken, just make sure it’s already cooked and cooled.

Tip: If your chicken is too cold, microwave it for 30 seconds to soften before shredding.

Shredded chicken added to bowl for Mexican chicken salad

Step 2 – Chop and Add the Veggies

Now it’s time to add color and crunch. Start by slicing your cherry tomatoes in half. Then, dice your red onion into tiny pieces—just be careful not to cry! Chop the fresh cilantro leaves finely. Drain the corn so it’s not too watery. Add all these ingredients into the mixing bowl with your shredded chicken.

Make sure everything is cut into bite-sized pieces so it’s easier to eat.

Mixing veggies with chicken for Mexican salad

Step 3 – Make the Dressing

In a smaller bowl, scoop in the mayonnaise. Squeeze in the juice from a fresh lime (you can roll it on the counter first to get more juice). Add a pinch of salt and a little black pepper. Mix it well with a spoon until it looks smooth and creamy. This is the dressing that gives the salad its bold, tangy flavor.

Want a little heat? Add a small dash of hot sauce to the dressing.

Adding dressing to Mexican chicken salad mixture

Step 4 – Mix Everything Together

Pour the creamy dressing over the chicken and vegetables in the large bowl. Use a big spoon to gently stir until everything is well coated with the dressing. Finally, cut the avocado into small cubes and carefully fold it into the salad. Be gentle so the avocado pieces don’t get mushy.

You can eat it right away, but letting it chill in the fridge for 10–15 minutes makes it even tastier.

Finished Mexican chicken salad ready to eat

Tips and Tricks with Mexican Chicken Salad

Use rotisserie chicken to save time.
Chill the salad for 15 minutes before serving—it tastes even better cold.
If prepping ahead, add avocado just before serving so it stays fresh.
A pinch of cumin in the dressing adds extra flavor.
For meal prep, pack in airtight containers for up to 3 days.

How to Serve Mexican Chicken Salad

This salad is super flexible. You can:

Serve it in lettuce wraps for a low-carb option.
Spoon it onto tostadas or tacos for a fun twist.
Eat it with tortilla chips like a chunky dip.
Add it to a sandwich or wrap for a filling lunch.
Pair with a bowl of rice for a full meal.

Make Ahead and Storage

Make Ahead: Chop and prep all ingredients (except avocado) and store them separately. Combine just before eating.
Storage: Keep leftovers in a sealed container in the fridge for up to 3 days.
Do Not Freeze: The creamy dressing and avocado don’t freeze well.

FAQs

Can I make this without mayo?
Yes! You can use plain Greek yogurt or mashed avocado for a creamy base.

Is this salad spicy?
Not unless you add spicy ingredients. Want heat? Toss in jalapeños or hot sauce.

Can I use canned chicken?
Absolutely. Just drain it well and shred it before mixing.

How long does this last in the fridge?
Up to 3 days in a sealed container. Add avocado just before eating.

What goes well with Mexican Chicken Salad?
Tortilla chips, rice, grilled veggies, or even inside a burrito wrap.

Conclusion

This Mexican Chicken Salad is a no-fuss recipe bursting with flavor. It’s fast, fresh, and totally flexible. Whether you serve it in a bowl, on toast, or in tacos, it’s always a win. Ready to give it a try? Grab your ingredients and make it today—you’re going to love it.

If you’re loving easy and hearty meals like this Mexican Chicken Salad, you’ll definitely want to check out a few other flavorful favorites. Try this smoky and juicy Smoked Turkey Breast for a protein-packed main dish that’s perfect for meal prep. Looking for something quick and light? These Turkey Cutlet Recipes are simple, tasty, and great for weeknights. And when you’re in the mood for something warm and cozy, this comforting Chicken and Potato Soup is always a hit with the whole family.

If you’re curious to learn more about the ingredients and traditions behind this Mexican Chicken Salad, there’s so much rich history to explore. For instance, the use of avocados in Mexican cuisine dates back thousands of years and adds creamy texture and healthy fats to dishes like this. The refreshing citrus flavor from lime not only enhances the taste but also helps balance richness in many Latin American recipes. And of course, cilantro brings that fresh, herbal kick that ties everything together and is a staple in Mexican cooking.