| | | | | | | |

Creamy Mexican Chicken Salad Recipe

ByJill Machovsky Updated on

Sharing is caring!

Jump to Recipe

I owned a small meal prep business for years, and if there was one thing our customers couldn’t get enough of, it was chicken salad. We made so many different versions, and it was always a top seller!

That love for chicken salad inspired me to create this Mexican Chicken Salad, packed with tender shredded chicken, smoky fire-roasted corn, crisp red bell peppers, fresh cilantro, red onion, and jalapeños—all tossed in a creamy, flavorful dressing. It’s the perfect mix of bold flavors and fresh ingredients!

Whether you need a quick lunch, easy meal prep, or a crowd-pleasing dish for your next potluck, this salad delivers big flavor in every bite!

Easy Mexican Chicken Salad recipe in a bowl perfect for meal prep.

I use this same delicious, creamy dressing in my Mexican coleslaw, a family favorite, and my Mexican macaroni salad, which I find myself making on repeat all summer long.

Simple Ingredients

Ingredients to make southwest chicken salad with ingredient names over each.

Recipe Notes:

  • Cooked Shredded Chicken – Use rotisserie chicken for convenience, or cook and shred your own for a fresher option. Poached, grilled, or slow-cooked chicken all work well.
  • Fire-Roasted Corn – I used fire-roasted because it’s pretty in the salad, but you can use canned, frozen, or fresh-off-the-cobb.
  • Red Onion – If you prefer a milder taste, soak the diced onion in cold water for 10 minutes before adding.
  • Jalapeño – Adjust the spice level to taste. Remove seeds for milder heat or leave them in for an extra kick.
  • Fresh Cilantro – Adds bright, citrusy freshness that ties all the flavors together. If you’re not a cilantro fan, fresh parsley or green onions make good substitutes.

Step-by-Step Directions for Easy Ensalada de Pollo

The ingredients for healthy chicken salad with Mexican flavors.

Step 1: Combine chicken, fresh vegetables and cilantro in a large bowl.

The dressing for tex-mex chicken salad in a bowl with a whisk and vegetables on the table surrounding the bowl.

Step 2: Mix up the dressing ingredients.

Fiesta Chicken Salad in bowl with tortillas and chips for serving.

Step 3: Mix dressing and chicken mixture and chill for 30 minutes.

Mexican Chicken Salad on a plate with chips.

Step 4: Serve with tortillas, chips, or as a sandwich with your favorite bread.

I serve this all the different ways including stuffed in a flour tortilla, with crunchy tortilla chips, or straight from the bowl—because trust me, it’s hard to resist!

Customization & Variations

A reader recently wrote that she added avocado to the salad, and now I can’t stop thinking about it. I’ve also tested a lighter version by swapping out half the mayo for Greek yogurt, and I bet you won’t be able to tell the difference.

I love a hint of something sweet in a salad. Mango or pineapple would be incredible additions. Here’s one more tip: I’ll often grab chipotle chili powder when I know the people I’ll serve enjoy an extra smoky kick.

My love for chicken salad

I’m a sucker for all the different kinds of chicken salad. This chicken salad with red grape salad is insanely good. I take it to the lake every year for my girls weekend. But when grapes aren’t in season, I switch things up with this craisin chicken salad this one has pecans for a little extra texture.

I can’t wait for you to try this high-protein Southwest Chicken Salad! If you love it, please leave a 5-star rating and comment below the recipe card.

Recipe

Save This Recipe

Want this recipe delivered to your inbox? Just fill out your email below and we will deliver it right to your inbox along with our delicious recipes and updates.

Mexican Chicken Salad with fire roasted corn and cilantro.

15-Minute Mexican Inspired Chicken Salad Recipe

Jill Machovsky
Give classic chicken salad a bold, flavorful makeover with this easy Mexican Chicken Salad! Packed with tender chicken, crisp veggies, a creamy, zesty dressing, and a hint of spice, this dish is perfect for sandwiches, wraps, or scooping up with tortilla chips.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Dinner, Lunch
Cuisine Mexican
Servings 4

Ingredients
  

For the Salad:

  • 2 cups Cooked Shredded Chicken
  • 1/3 cup Red Bell Pepper diced
  • 1 cup Fire-Roasted Corn
  • 1/3 cup Red Onion diced
  • 2-3 Tablespoons Jalapeño diced (adjust to taste)
  • 1/4 cup Fresh Cilantro chopped

For The Dressing:

  • 1/2 cup Mayonnaise
  • 1/8 cup Sour Cream
  • 1 1/2 teaspoon White Vinegar
  • 1 Tablespoon Sugar
  • 1/2 teaspoon Chili Powder
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Instructions
 

  • In a large mixing bowl, combine the shredded chicken, red bell pepper, fire-roasted corn, red onion, diced jalapeño, and cilantro. Toss everything together to evenly distribute the ingredients.
    2 cups Cooked Shredded Chicken, 1/3 cup Red Bell Pepper, 1 cup Fire-Roasted Corn, 1/3 cup Red Onion, 2-3 Tablespoons Jalapeño, 1/4 cup Fresh Cilantro
  • In a separate small bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, chili powder, cumin, salt, and black pepper until smooth and well blended.
    1/2 cup Mayonnaise, 1/8 cup Sour Cream, 1 1/2 teaspoon White Vinegar, 1 Tablespoon Sugar, 1/2 teaspoon Chili Powder, 1/2 teaspoon Cumin, 1/2 teaspoon Salt, 1/4 teaspoon Black Pepper
  • Pour the dressing over the salad mixture and toss everything together until the chicken and veggies are evenly coated.
  • Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Stir once more before serving and garnish with extra cilantro, if desired.

Notes

  • Store leftover chicken salad in an airtight container in the refrigerator for up to 3 days.
  • If using this recipe for meal prep, portion the salad into individual containers for easy grab-and-go lunches throughout the week.
  • Freezing is not recommended, as the mayo and sour cream base can separate and affect the texture.
Tried this recipe?Mention @Cookingupmemoriesinsta or tag #CookingUpMemories!

Comment

Sharing is caring!

Hi, my name is Jill, and I cook family-friendly recipes. After selling my small business, I decided I would continue with my passion through a small space on the web. It was my goal in my former business to help people make memories through food, and I didn’t want to let that part of my life go! Cooking Up Memories came from the idea that all the big and small events of my life often revolve around food.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating