Introducing a delightful twist on traditional chicken salad – Mexican Chicken Salad! It maintains the essence of the classic but brings a unique flavor profile. With sweet corn, red onion, cilantro, avocado, and tender chicken mixed with fresh lime juice and a touch of mayonnaise, this makes for an incredibly tasty lunch!
This recipe has garnered numerous positive reviews, and I felt compelled to share it! It was inspired by an avocado chicken salad I discovered but didn’t quite implement as intended. I hesitated about mashing avocado with chicken, as that felt a bit too mushy for my taste.
Instead, I opted to finely dice the chicken, adding just 1-2 tablespoons of mayonnaise for creaminess while keeping the avocado separate. This makes the Mexican chicken salad not only delicious but also quite healthy!
My husband and friends in our salad group absolutely loved this dish. I paired it with chips for an added crunch, but it’s delightful on its own as well.
I conveniently purchased pre-cooked chicken from the prepared foods section at my grocery store (what a time-saver!), and it turned out delicious. Have you ever tried that? It might sound odd, but give it a shot! My grocery store has excellent pre-cooked meals, and nowadays, saving time is a priority for me.
Can you relate?
I adore the vibrant colors in this meal and even more so, the flavors. The combination of sweet corn, fresh lime, and a hint of cayenne is a match made in heaven. The mayonnaise provides a nice richness, while the red onion and cilantro add a delightful zing.
This salad is so good, I could have it every single day!
Mexican Chicken Salad
A straightforward and flavor-packed salad crafted with 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 (one large cooked chicken breast or a rotisserie chicken)
- 1 small bag of frozen corn
- ¼ cup diced red onion
- A handful of chopped cilantro
- 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 the ingredients by chopping, dicing, cooking, etc.
- To cook the chicken breast, heat olive oil in a sauté pan over medium heat. Cook chicken on both sides for about 5 minutes, or until cooked through. Alternatively, you could buy pre-cooked chicken or use shredded rotisserie chicken.
- To cook the corn, add a drizzle of olive oil to a pan over medium heat, add the frozen corn, and heat through for about 5 minutes, stirring occasionally for a little char.
- Allow the chicken and corn to cool before assembling the salad.
- When ready, combine all the ingredients in a bowl and gently mix. Adjust seasoning with salt, pepper, and cayenne to your liking. Add more lime juice if desired.
- Serve immediately. If not serving right away, it’s best to add the avocados just before serving to prevent browning.
Notes
This recipe serves two as a meal or four as a side dish. Like most salads, adjust the ingredients to your preference! If you enjoy spice, add more cayenne. If you love onions, feel free to increase their amount.
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