Introducing a delightful twist on your typical chicken salad – Mexican Chicken Salad! Enjoy the same concept with a burst of vibrant flavors. This scrumptious lunch features a mix of sweet corn, red onion, cilantro, avocado, and chicken, all tossed together with fresh lime juice and a hint of mayonnaise!
This recipe has garnered numerous wonderful reviews, and I’m excited to share it with you! It was inspired by an avocado chicken salad recipe I stumbled upon, but I modified it to my liking. I wasn’t keen on mashing the avocado with the chicken, as it felt a bit too mushy to me.
Instead, I opted to finely dice the chicken, mix in a small amount of mayo for creaminess, and keep the avocado as a side element. By a small amount of mayo, I mean just 1-2 tablespoons, ensuring this Mexican chicken salad recipe remains on the healthier side!
My husband and my friends from the salad group were all huge fans of this dish. I served it with chips to create a delightful crunch, although it can absolutely be enjoyed on its own.
For my chicken, I picked up pre-cooked pieces from the store’s prepared food section (what a time saver!), and I have to say, it was delicious. Have you ever tried doing that? It might seem unconventional or even unappealing, but I highly recommend it! My grocery store offers some excellent pre-cooked options, and I’m all for saving time nowadays.
Can you relate?
The colors in this dish are beautiful, and even better, the flavors are outstanding. The blend of sweet corn, lime juice, and a hint of cayenne works perfectly. The mayonnaise brings a wonderful richness, while the red onion and cilantro add a nice kick.
I could eat this every single day!
Mexican Chicken Salad
This is a straightforward yet flavor-packed salad featuring authentic Mexican ingredients.
Stuckonsweet.com: Jessica from www.stuckonsweet.com
Recipe type: Salad
Cuisine: Mexican
Serves: 2-4
Ingredients
- 1½ cups shredded or diced chicken – 1 large chicken breast, cooked and finely diced (or use shredded rotisserie chicken)
- 1 small bag frozen corn
- ¼ cup diced red onion
- A handful of cilantro, chopped
- Two avocados, sliced or diced
- 2 tablespoons olive oil
- Juice from 1-2 limes (I used 1½ limes)
- A generous spoonful of mayonnaise
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
Instructions
- Prepare all the ingredients – chop, dice, cook, etc.
- To cook the chicken breast, simply heat oil in a sauté pan over medium heat. Cook the chicken on both sides for about 5 minutes; it may take longer depending on thickness. Alternatively, you can buy pre-cooked chicken from your deli or use rotisserie chicken.
- For the corn, drizzle some olive oil over medium heat, add the frozen corn, and stir occasionally until heated through for about 5 minutes. It’s perfectly fine if they get a little charred.
- Allow the chicken and corn to cool before assembling the salad.
- When ready to make the salad, combine all ingredients in a bowl and gently toss. Adjust seasoning to taste by adding more salt, pepper, and cayenne as desired. Also, add more lime juice if you prefer.
- Serve immediately. If you plan to wait before serving, I recommend adding the avocado just before serving to prevent browning.
Notes
This recipe serves two as a main dish, or four if served as a side. As with most salad recipes, feel free to make it your own. Adjust the quantities to suit your taste. If you prefer more spice, add extra cayenne; if you enjoy onion, increase the amount of onion, etc.
3.4.3177
