Mexican Chicken Salad

If you’re looking for a dish that’s bursting with bold flavors and vibrant colors, this Mexican Chicken Salad is the answer. Combining tender shredded chicken, creamy avocado, and a medley of colorful veggies, this salad is a fiesta in every bite. Topped with a zesty jalapeño-lime crema, it’s a refreshing and satisfying dish that’s perfect for lunch, dinner, or even as a party appetizer.

I’ve made this salad countless times, and it’s always a hit. My family loves the combination of creamy avocado and zesty dressing, and I love how easy it is to prepare. It’s become a go-to recipe for busy weeknights and casual gatherings.

Essential Ingredients

• Cooked Chicken: Use rotisserie chicken or leftover grilled chicken for convenience.
• Potatoes: Small, diced potatoes add a creamy texture and heartiness.
• Mixed Veggies: Carrots, peas, and corn add color and nutrition.
• Avocado: Creamy and rich, it adds healthy fats and a buttery texture.
• Red Onion: Finely chopped for a sharp, tangy bite.
• Cilantro and Green Onions: Fresh herbs add brightness and flavor.
• Jalapeño-Lime Crema: A blend of mayo, sour cream, lime juice, and jalapeño brine for a spicy, tangy kick.

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Step-by-Step Instructions

Cook the Potatoes and Veggies:

Dice 2 small potatoes and boil them for 5 minutes. Add 1 diced carrot and cook until both are fork-tender. Turn off the heat and add ½ cup of peas and ½ cup of corn. Drain and rinse under cold water to cool.

Prepare the Dressing:

In a large bowl, whisk together ½ cup of mayo, ¼ cup of sour cream, 2 tablespoons of lime juice, 1 tablespoon of pickled jalapeño brine, ½ teaspoon of cumin, and salt and pepper to taste.

Assemble the Salad:

Add the cooled potatoes and veggies to the dressing. Fold in 2 cups of shredded chicken, 1 diced avocado, ¼ cup of finely chopped red onion, 2 tablespoons of chopped cilantro, and 2 sliced green onions. Mix gently to combine.

Chill and Serve:

Cover the salad and refrigerate for at least 1 hour to let the flavors meld. Serve chilled with tortilla chips, on tostadas, or in a wrap.

I’ve always loved how versatile this recipe is. The combination of creamy avocado, tender chicken, and zesty dressing makes it a dish that’s both refreshing and satisfying. My family often requests it, and it’s a hit at potlucks.

Variations and Adaptations

Spicy Version: Add diced fresh jalapeños or a dash of hot sauce for extra heat. Cheesy Twist: Crumble queso fresco or cotija cheese over the salad for a salty, tangy addition. Low-Carb Option: Skip the potatoes and add extra veggies like zucchini or cauliflower. Creamy Dressing: Blend the dressing with ½ cup of salsa for a thicker, spicier crema. Herb Swap: Swap cilantro for parsley or basil for a different flavor profile.

What to Serve with Mexican Chicken Salad

Tortilla Chips: Perfect for scooping up the salad. Tostadas: Spread the salad on crispy tostadas for a crunchy bite. Wraps or Sandwiches: Fill tortillas or bread with the salad for a hearty meal. Lettuce Cups: Serve the salad in butter lettuce leaves for a low-carb option. Grilled Corn: Add a side of grilled corn on the cob for a complete meal.

Leftovers and Storage

Store any leftover salad in an airtight container in the fridge for up to 3 days. Stir well before serving, as the dressing may separate slightly. Avoid freezing, as the avocado and mayo-based dressing don’t freeze well.

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Final Thoughts

This Mexican Chicken Salad is a celebration of bold flavors, vibrant colors, and simplicity. The creamy avocado, tender chicken, and zesty dressing make it a dish that’s perfect for any occasion. Whether you’re hosting a party or just looking for a quick and easy meal, this recipe is sure to bring smiles to the table.

I’ll never forget the first time I made this salad. The combination of flavors and textures was an instant hit with my family. It’s moments like these that remind me why I love creating recipes. So, grab your ingredients and get ready to make something truly special.

Frequently Asked Questions

→ Can I use rotisserie chicken?

Yes, rotisserie chicken is a great option for this recipe. It saves time and adds flavor.

→ Can I use fresh vegetables instead of frozen?

Yes, you can use fresh peas and corn. Just cook them until tender before adding them to the salad.

→ Can I make this salad ahead of time?

Yes, you can make this salad ahead of time. Store it in an airtight container in the refrigerator. The flavors will meld together nicely.

→ Can I use a different dressing?

Yes, you can use other dressings like a cilantro lime dressing or a chipotle ranch dressing for a different flavor profile.

→ Can I add other vegetables?

Absolutely! Feel free to add your favorite vegetables, such as bell peppers, cucumbers, or black beans.