Mexican Chicken Salad
This Mexican Chicken Salad is a flavorful and refreshing dish that combines seasoned chicken, crunchy veggies, creamy avocado, and zesty lime, all tossed in a tangy dressing. It’s a perfect dish for lunch, a light dinner, or as a side for your next taco night or BBQ. The ingredients are fresh, and the flavors are vibrant, making this salad a crowd-pleaser!
Ingredients:
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For the Salad:
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2 cups cooked chicken breast (shredded or cubed, grilled or rotisserie works great)
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1 cup corn kernels (fresh, frozen, or canned)
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1 cup black beans (rinsed and drained if canned)
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1 red bell pepper, diced
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1 small red onion, finely diced
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1 medium avocado, diced
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1 cup cherry tomatoes, halved
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1/2 cup cilantro, chopped (optional)
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Lime wedges (for garnish)
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For the Dressing:
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1/4 cup Greek yogurt or sour cream
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2 tbsp mayonnaise (optional, for a creamier dressing)
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1-2 tbsp fresh lime juice
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1 tsp chili powder
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1/2 tsp cumin
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1/4 tsp garlic powder
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1/4 tsp onion powder
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Salt and pepper to taste
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1 tbsp olive oil (optional for extra creaminess)
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Instructions:
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Prepare the Salad Ingredients:
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If you’re using grilled chicken, shred or chop it into bite-sized pieces. If you’re using rotisserie chicken, pull apart the meat and shred it.
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Dice the red bell pepper, red onion, and avocado. Halve the cherry tomatoes. Rinse and drain the black beans and corn if using canned versions.
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Make the Dressing:
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In a small bowl, whisk together the Greek yogurt (or sour cream), mayonnaise (optional), lime juice, chili powder, cumin, garlic powder, onion powder, and a pinch of salt and pepper. If you’d like the dressing to be a little creamier or smoother, add a tablespoon of olive oil.
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Taste the dressing and adjust the seasoning, adding more lime juice, chili powder, or salt as needed.
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Assemble the Salad:
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In a large mixing bowl, combine the chicken, corn, black beans, red bell pepper, red onion, cherry tomatoes, and cilantro (if using). Toss gently to combine.
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Add the avocado last to avoid mashing it, and give everything another gentle toss.
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Add the Dressing:
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Drizzle the prepared dressing over the salad and toss to coat everything evenly. The dressing will bring all the flavors together, so be sure to coat all the ingredients well.
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Serve:
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Serve the salad immediately or refrigerate for about 30 minutes to let the flavors meld. You can garnish with extra cilantro, a squeeze of fresh lime juice, and additional lime wedges on the side for a bright, zesty kick.
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Tips & Variations:
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Add More Protein: If you want to make this salad heartier, add more protein such as grilled shrimp, ground beef, or tofu.
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Spicy Kick: For a spicier version, toss in some jalapeño slices or hot sauce to the dressing. You can also add a pinch of cayenne pepper or chipotle chili powder for extra heat.
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Crunchy Toppings: Add some crunch to your salad with tortilla strips, crushed tortilla chips, or a sprinkle of queso fresco or cheddar cheese.
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Make it a Wrap: You can turn this salad into a wrap by adding the salad mixture to a tortilla and rolling it up for a portable, on-the-go lunch.
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Make Ahead: This salad can be prepped ahead of time. Keep the dressing separate until you’re ready to serve, especially if you’re adding avocado. This will prevent the avocado from browning.
Serving Suggestions:
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As a Main Dish: This salad is hearty enough to serve as a light main dish for lunch or dinner. It pairs well with Mexican rice or grilled corn on the cob.
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As a Side Dish: Serve this alongside tacos, burritos, grilled meats, or BBQ for a fresh, vibrant side.
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For Meal Prep: If you’re meal prepping, store the salad and dressing separately, and combine them just before serving for the freshest result.
Enjoy your Mexican Chicken Salad! This dish is loaded with fresh flavors, crunch, and just the right amount of zest. It’s light, nutritious, and perfect for anyone looking for a flavorful salad with a Mexican twist!
Let me know how it turns out or if you want to add any variations!
