Can I make this recipe dairy-free?

Absolutely! Replace the Greek yogurt with dairy-free yogurt alternatives, omit the cheese or use a plant-based cheese substitute, and increase the avocado for extra creaminess. The flavor profile will change slightly but remain delicious.

How can I increase the protein content?

This salad already packs a protein punch, but to boost it further, add additional chicken or mix in a can of drained chickpeas. Using all Greek yogurt instead of the mayo/yogurt combination will also increase protein content.

What can I substitute for cilantro if I don't like it?

If you're among those who find cilantro tastes soapy (it's genetic!), replace it with fresh parsley for brightness, or use a combination of fresh basil and mint for a different but complementary flavor profile. You'll lose the traditional Mexican note but gain something equally delicious.

Is there a way to make this dish spicier?

For heat lovers, add a minced jalapeño or serrano pepper to the dressing when blending. Another great option is stirring in chipotle powder or a tablespoon of adobo sauce from canned chipotles for a smoky heat that complements the other flavors beautifully.

Mexican Chicken Salad Recipe

Name: Mexican Chicken Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 5-6 cups cooked chicken, shredded (about 30 oz; 1 whole rotisserie chicken); 1 (15-ounce) can black beans, drained and rinsed; 1 (10-ounce) can petite diced tomatoes with chilies, drained well; 1 (15-ounce) can corn, drained well; 1/4 cup finely diced red onion; 1 cup finely shredded pepper Jack cheese (from a 4-ounce block); 1/2 cup mayonnaise; 1/2 cup plain Greek yogurt; 1/2 cup cilantro leaves, packed; 2 tablespoons lime juice; 2 tablespoons taco seasoning; 1 medium-large ripe avocado, peeled and diced; 1/2 teaspoon table salt, plus more to taste; 1/2 teaspoon pepper, plus more to taste

This Mexican Chicken Salad is a flavor-packed masterpiece that combines tender shredded chicken with zesty beans, sweet corn, and a creamy cilantro dressing. Ready in just 15 minutes, it’s the perfect solution for busy weeknights when you want something substantial without spending hours in the kitchen. The combination of textures and flavors creates a refreshing, satisfying dish that works wonderfully as a sandwich filling, wrap stuffing, or stand-alone salad.

Why You’ll Love This Recipe

Lightning-Fast Preparation: From start to finish in 15 minutes flat! Perfect for those evenings when cooking feels like too much effort but you still want something delicious.
Incredibly Versatile: This isn’t just a salad – it’s a filling for wraps, a topping for tostadas, or a protein-packed centerpiece on a bed of greens. Make it once, enjoy it multiple ways!
Balanced Nutrition: Packed with protein from the chicken, fiber from beans, healthy fats from avocado, and a rainbow of vegetables, this dish satisfies hunger while delivering serious nutrition.
Make-Ahead Marvel: Prepare it in advance (minus the avocado) and you’ll have phenomenal meals ready to go for days – the flavors actually improve as they meld in the refrigerator!

Ingredients You’ll Need

Chicken: Rotisserie chicken saves incredible time and adds wonderful flavor. The tender, pre-cooked meat shreds perfectly and absorbs all the other flavors.
Black Beans: These provide hearty texture, fiber, and protein. Their slight earthiness balances the brighter flavors in the dish.
Diced Tomatoes with Chilies: These bring acidity, sweetness, and a touch of heat all in one ingredient. Make sure to drain them well to prevent watery salad!
Red Onion: Adds a sharp, slightly spicy crunch that brings freshness and complexity to each bite.
Corn: Sweet kernels provide lovely texture contrast and little pops of flavor throughout the salad.
Pepper Jack Cheese: This brings creaminess with a subtle kick that complements the Mexican flavor profile perfectly.
Mayonnaise and Greek Yogurt: The secret to the perfect creamy dressing base! Mayo brings richness while yogurt adds tanginess and protein.
Cilantro: The distinctive herb that defines much of Mexican cuisine, providing bright, citrusy notes throughout the dressing.
Lime Juice: Adds essential acidity that balances the creamy elements and enhances all the other flavors.
Taco Seasoning: Your flavor shortcut! This spice blend brings complex Mexican flavor without needing a dozen individual spices.
Avocado: Wait until serving time to add this – it contributes buttery richness and a wonderful creamy texture.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Spice Level Adjustments

Amp up the heat by adding fresh jalapeños, a dash of hot sauce, or chipotle powder. For a milder version, substitute Monterey Jack for the pepper Jack cheese.

Protein Alternatives

Try using shredded pork, grilled steak strips, or for a vegetarian option, replace the chicken with extra beans and add crumbled queso fresco.

Lighter Version

Reduce calories by using all Greek yogurt instead of mayonnaise, or create a vinaigrette with lime juice, olive oil, and spices for a less creamy but equally delicious dressing.

Add-In Options

Experiment with diced bell peppers, sliced olives, or pickled jalapeños for extra flavor dimensions and textural variety.

How to Make Mexican Chicken Salad

Step 1: Combine Main Ingredients

In a large bowl, mix together the shredded chicken, drained black beans, well-drained tomatoes with chilies, corn kernels, diced red onion, and shredded pepper Jack cheese. This creates your base mixture with all those wonderful textures.

Step 2: Prepare the Dressing

Add mayonnaise, Greek yogurt, packed cilantro leaves, lime juice, and taco seasoning to a food processor. Pulse until the ingredients combine into a smooth, vibrant green dressing. The food processor really helps distribute the cilantro flavor throughout.

Step 3: Mix Everything Together

Pour the cilantro dressing over your chicken mixture and fold everything together until thoroughly combined. Make sure every bite will have that delicious dressing coating it.

Step 4: Season and Rest

Add salt and pepper to taste, adjusting seasoning if needed. For best flavor development, refrigerate for a few hours, allowing all those incredible flavors to meld together.

Step 5: Final Touch

Just before serving, gently fold in the diced avocado pieces. This prevents browning and ensures fresh, creamy avocado in every bite.

Pro Tips for Making the Recipe

Chicken Preparation: If using rotisserie chicken, pull it apart while still warm – it’s much easier! Remove skin and bones, then shred using two forks.
Proper Draining: Take extra time to thoroughly drain the canned vegetables. After draining, I like to spread them on paper towels and pat dry for best results.
Dressing Texture: For a chunkier dressing with more visible cilantro pieces, pulse the food processor just a few times rather than blending completely smooth.
Flavor Development: While it’s delicious immediately, letting this salad rest in the refrigerator for at least 2 hours (or overnight) significantly enhances the flavor profile.
Avocado Trick: If you need to add avocado earlier, toss the diced pieces in a little extra lime juice to help prevent browning.

How to Serve

As a Meal

Serve a generous scoop on a bed of mixed greens or butter lettuce cups for a fresh, low-carb option that’s perfect for lunch or a light dinner.

In Wraps

Spoon the mixture into large flour tortillas, add some extra fresh greens, roll up tightly, and enjoy as a handheld meal. Perfect for lunch boxes or picnics!

On Tostadas

Spread a layer on crispy tostada shells, then top with additional fresh ingredients like shredded lettuce, extra cheese, and a dollop of sour cream.

As a Dip

Serve with sturdy tortilla chips for a hearty appetizer that will disappear quickly at parties.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop and meld, making day 2 often even better than day 1!

Meal Prep Tips

Prepare the entire salad (minus avocado) up to 3 days ahead. Portion into individual containers for grab-and-go lunches throughout the week.

Adding Avocado

If including avocado in leftovers, place plastic wrap directly on the surface of the salad to minimize air exposure and prevent browning.

Freezing

This salad doesn’t freeze well due to the mayonnaise and yogurt base, which can separate upon thawing, and the fresh vegetables, which lose their texture.

FAQs

Can I make this recipe dairy-free?

Absolutely! Replace the Greek yogurt with dairy-free yogurt alternatives, omit the cheese or use a plant-based cheese substitute, and increase the avocado for extra creaminess. The flavor profile will change slightly but remain delicious.
How can I increase the protein content?

This salad already packs a protein punch, but to boost it further, add additional chicken or mix in a can of drained chickpeas. Using all Greek yogurt instead of the mayo/yogurt combination will also increase protein content.
What can I substitute for cilantro if I don’t like it?

If you’re among those who find cilantro tastes soapy (it’s genetic!), replace it with fresh parsley for brightness, or use a combination of fresh basil and mint for a different but complementary flavor profile. You’ll lose the traditional Mexican note but gain something equally delicious.
Is there a way to make this dish spicier?

For heat lovers, add a minced jalapeño or serrano pepper to the dressing when blending. Another great option is stirring in chipotle powder or a tablespoon of adobo sauce from canned chipotles for a smoky heat that complements the other flavors beautifully.

Final Thoughts

This Mexican Chicken Salad has become my go-to solution for busy weeknights and meal prep Sundays. The combination of protein-rich chicken, creamy dressing, and zesty vegetables creates a versatile dish that never gets boring. I love how it transforms from a simple salad into completely different meals throughout the week. Give it a try – I bet it becomes a regular in your meal rotation too!