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Mexican Chicken Salad

Mexican Chicken Salad Recipes

Mexican chicken salad is a vibrant and delectable dish that captivates the senses with its refreshing blend of flavors.
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Prep Time 20 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 501 kcal

Ingredients
  

For the Chicken

  • 2 pounds boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For the Vegetables

  • 2 cups cooked potatoes cubed
  • 1 cup frozen peas and carrots thawed
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh cilantro

For the Dressing

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons lime juice
  • 1 tablespoon chopped pickled jalapeños
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

Prepare the Chicken

  • Preheat oven to 375°F (190°C).
  • Place chicken breasts in a baking dish.
  • Drizzle with olive oil and sprinkle with cumin, chili powder, salt, and pepper.
  • Bake for 20-25 minutes, or until chicken is cooked through.
  • Shred the chicken into bite-sized pieces.

Prepare the Vegetables

  • In a large bowl, combine cooked potatoes, peas and carrots, red onion, and cilantro.

Prepare the Dressing

  • In a small bowl, whisk together mayonnaise, sour cream, lime juice, pickled jalapeños, cumin, chili powder, salt, and pepper.

Assemble the Salad

  • Add shredded chicken to the bowl with vegetables.
  • Pour dressing over the chicken and vegetable mixture.
  • Toss gently to coat evenly.
  • Chill the salad for at least 30 minutes to allow the flavors to meld.
  • Serve chilled on tostadas, in lettuce cups, or as a sandwich filling.

Notes

Tips
For a spicier salad, add more pickled jalapeños or a pinch of cayenne pepper.
If you don't have cooked potatoes, you can use canned potatoes or cook your own.
You can also add other vegetables to the salad, such as corn, black beans, or bell peppers.
Mexican Chicken Salad can be stored in the refrigerator for up to 3 days.
Variations
Avocado Mexican Chicken Salad: Add diced avocado to the salad for a creamy and rich flavor.
Black Bean Mexican Chicken Salad: Add a can of drained and rinsed black beans to the salad for a boost of protein and fiber.
Chipotle Mexican Chicken Salad: Add 1 tablespoon of chipotle peppers in adobo to the dressing for a smoky and spicy flavor.
Mango Mexican Chicken Salad: Add diced mango to the salad for a touch of sweetness and tropical flavor.
Pineapple Mexican Chicken Salad: Add diced pineapple to the salad for a sweet and tangy flavor.

Nutrition

Calories: 501kcalCarbohydrates: 20gProtein: 36gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 12gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 104mgSodium: 582mgPotassium: 913mgFiber: 2gSugar: 1gVitamin A: 185IUVitamin C: 8mgCalcium: 38mgIron: 2mg
Keyword Mexican Chicken Salad
5 from 1 vote
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