15-Minute Mexican Inspired Chicken Salad Recipe
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.
Servings 4
Ingredients
For the Salad:
- 2 cups Cooked Shredded Chicken
- ⅓ cup Red Bell Pepper diced
- 1 cup Fire-Roasted Corn
- ⅓ cup Red Onion diced
- 2-3 Tablespoons Jalapeño diced (adjust to taste)
- ¼ cup Fresh Cilantro chopped
For The Dressing:
- ½ cup Mayonnaise
- ⅛ cup Sour Cream
- 1 ½ teaspoon White Vinegar
- 1 Tablespoon Sugar
- ½ teaspoon Chili Powder
- ½ teaspoon Cumin
- ½ teaspoon Salt
- ¼ 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, ⅓ cup Red Bell Pepper, 1 cup Fire-Roasted Corn, ⅓ cup Red Onion, 2-3 Tablespoons Jalapeño, ¼ 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.½ cup Mayonnaise, ⅛ cup Sour Cream, 1 ½ teaspoon White Vinegar, 1 Tablespoon Sugar, ½ teaspoon Chili Powder, ½ teaspoon Cumin, ½ teaspoon Salt, ¼ 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.
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