This colorful Mexican chicken salad is fresh and full of flavor! With juicy chicken, crunchy veggies, and a zesty dressing, it’s perfect for lunch or a light dinner.
You can whip it up in no time, and it’s a great way to use up leftover chicken. I like to top mine with avocado for extra creaminess—yum!
Key Ingredients & Substitutions
Shredded Chicken: Cooked chicken breast is the star, providing protein. You can use rotisserie chicken to save time or even swap it with chickpeas for a vegetarian option.
Frozen Mixed Vegetables: These add crunch and color. If you’re out, diced bell peppers, corn, or even fresh vegetables like cucumber work well too.
Mayonnaise & Sour Cream: These create a creamy base. If you’re looking for a healthier version, Greek yogurt can replace them for a tangy flavor, while vegan mayo can be used for a plant-based alternative.
Spices: Ground cumin and chili powder give the salad its Mexican flair. Feel free to add jalapeños for heat or swap chili powder with taco seasoning for extra flavor.
How Do I Make Sure My Dressing is Perfectly Balanced?
A delicious dressing is key to this salad. Start by mixing your mayo and sour cream until smooth. Then, add lime juice halfway through to taste; this balances the creaminess with acidity.
- When measuring spices like cumin and chili powder, make sure to use level teaspoons for accuracy.
- Mix the dressing elements in a small bowl before combining with chicken and veggies to ensure even distribution.
- Taste the dressing as you go! Adjust lime juice, salt, or spices according to your preference.
Easy Mexican Chicken Salad
Ingredients You’ll Need:
- 3 cups cooked shredded chicken breast
- 1 cup frozen mixed vegetables (carrots, green beans, peas, corn), thawed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Juice of 1 lime
- Salt and pepper to taste
- Optional: chopped fresh cilantro for garnish
How Much Time Will You Need?
This refreshing salad takes about 15 minutes to prepare and an additional 30 minutes to chill in the fridge. In less than an hour, you can have a delicious, vibrant dish ready to enjoy!
Step-by-Step Instructions:
1. Combine Chicken and Veggies:
Start by placing the cooked shredded chicken and thawed mixed vegetables into a large mixing bowl. Make sure the veggies are nice and cold for the best flavor!
2. Make the Dressing:
In a separate small bowl, whisk together the mayonnaise, sour cream, ground cumin, chili powder, garlic powder, and lime juice. Keep whisking until the mixture is nice and smooth. Don’t hesitate to taste it—if you want more spice, go ahead and add a little more chili powder!
3. Mix Everything Together:
Now, pour the dressing over the chicken and vegetables. Use a large spoon to gently mix everything until all the ingredients are evenly coated with that creamy, zesty dressing.
4. Season:
Add salt and pepper to taste. Remember, it’s easier to add more later, so start with a little and adjust according to your preference!
5. Chill in the Fridge:
Cover your salad and pop it in the refrigerator for at least 30 minutes. This chilling time helps all the flavors blend beautifully.
6. Final Touches:
Before serving, if you like, sprinkle some freshly chopped cilantro on top for a burst of color and flavor. It makes the salad look extra inviting!
7. Serve and Enjoy:
Now it’s ready to serve! Enjoy this Mexican chicken salad chilled as a light meal or use it as a tasty filling for tacos or sandwiches. Dig in!
FAQ – Easy Mexican Chicken Salad
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover cooked chicken is perfect for this recipe. Just shred it up and mix it in. It’s a great way to reduce waste and save time!
How Can I Modify the Salad for Dietary Needs?
If you’re looking for a healthier option, you can substitute Greek yogurt for mayonnaise and sour cream. For a vegan version, use plant-based mayo and chickpeas instead of chicken.
Can I Make This Salad Ahead of Time?
Yes, you can! This salad keeps well in the fridge for up to 3 days. Preparing it a day ahead can help the flavors meld even more. Just be sure to store it in an airtight container.
What Should I Serve This Salad With?
This Mexican chicken salad is versatile! It’s great on its own, or you can serve it in tacos, on sandwiches, or alongside tortilla chips for a tasty dip. It pairs well with fresh salsa or guacamole, too!
