Mexican Chicken Salad Recipe
Explore four vibrant and creamy Mexican chicken salad recipes that are full of flavor. Perfect for lunch, dinner, or meal prepping, these salads combine the best of Mexican-inspired ingredients in a fresh, creamy base.
Equipment
- Mixing Bowls
- Cutting Board and Knife
- Measuring Cups and Spoons
- Whisk or Fork
- Spoon for Mixing
Ingredients
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup corn kernels fresh, frozen, or canned
- 1 medium red bell pepper diced
- 1/2 cup red onion finely diced
- 1/2 cup diced cucumber optional
- 1/4 cup cilantro chopped
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Use pre-cooked chicken or cook chicken breast by boiling or grilling, then shred it.
- Chop Vegetables: Dice the bell pepper, red onion, cucumber, and cilantro.
- Make the Dressing: Choose one of the creamy dressings above, whisking together all ingredients in a small bowl until smooth and creamy.
- Combine Ingredients: In a large bowl, combine the shredded chicken, vegetables, and corn. Pour the dressing over the mixture and stir gently to combine.
- Serve: Serve immediately, or refrigerate for up to 2 hours before serving to allow the flavors to meld.