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

Description

This Mexican Chicken Salad is a protein-packed, creamy, and flavorful dish featuring rotisserie chicken, black beans, corn, diced tomatoes, a zesty cilantro-lime dressing, and ripe avocado. It’s perfect for meal prep, picnics, potlucks, or a wholesome lunch, and can be served in wraps, on bread, or over greens for a refreshing main-course meal.

Ingredients

Units Scale

Salad Base

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)

Cilantro Sauce

1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1/2 cup cilantro leaves, packed
2 tablespoons lime juice
2 tablespoons taco seasoning

To Finish

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

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Instructions

Combine Salad Ingredients: In a large bowl, add the shredded chicken, black beans, diced tomatoes with chilies, corn, red onion, and pepper Jack cheese. Gently toss them together and set aside while you prepare the dressing.
Prepare Cilantro Sauce: In a food processor, combine mayonnaise, Greek yogurt, cilantro leaves, lime juice, and taco seasoning. Pulse until everything is well blended and you have a creamy, green sauce.
Mix Salad and Dressing: Pour the cilantro sauce over the chicken and vegetable mixture. Stir well to ensure everything is coated evenly and thoroughly combined.
Season and Chill: Taste the salad for seasoning and add salt and pepper as desired. For best flavor, cover and refrigerate the salad for a few hours to allow the flavors to develop fully.
Add Avocado and Serve: Right before serving, gently fold in the diced avocado. Serve the salad wrapped in tortillas, as a sandwich, or over mixed greens as desired. Enjoy!

Notes

The creamy cilantro dressing makes the salad, so be generous with it!
If you’re not a fan of cilantro, reduce the amount or omit it.
For a lighter, less creamy option, use a lime vinaigrette made from olive oil, lime juice, and cumin.
Be sure to drain and pat dry canned vegetables to avoid a watery salad.
Add chopped fresh jalapeños or extra red onion for more heat and flavor.
Use all Greek yogurt instead of mayo for higher protein and extra filling power.
If making ahead, add avocado just before serving to prevent browning.

Nutrition

Serving Size: 1 serving
Calories: 719
Sugar: 3g
Sodium: 581mg
Fat: 43g
Saturated Fat: 12g
Unsaturated Fat: 27g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 67g
Cholesterol: 248mg