This esquites-inspired Mexican Chicken Salad is here to shake up your regular chicken salad routine. Made with sweet corn kernels, cotija cheese, red onions, jalapeños and fresh cilantro all tossed in a lime-spiked creamy sauce, it’s just what chicken salad needed to become exciting again. Easy and quick to make, it’s perfect for a high-protein lunch or an easy summer dinner.
This Mexican Chicken Salad Is Worth The Hype
This jazzed-up chicken salad is inspired by one of my all-time favorite dishes: Mexican esquites salad. Esquites is a Mexican street corn salad made with charred corn kernels tossed in a creamy, slightly spicy lime-flavored sauce. Jalapeño peppers add a little heat, while red onion, green onion, cilantro, and plenty of salty cheese make it absolutely irresistible. It sounds a little fancy but it couldn’t be easier to make and everyone who tries it falls completely in love.
For a more filling and satisfying dish that easily works as a main meal, we’re simply adding pre-cooked shredded chicken to the mix. To keep things extra easy, we’re skipping the step of grilling the corn which means this chicken salad recipe comes together in less than 20 minutes. It’s perfect for meal prep, summer lunches, a light dinner, or a fabulous side dish for your next BBQ or potluck.
Naturally gluten-free and easy to tweak for a dairy-free version, this tasty Mexican-inspired chicken salad can be served with tortilla chips, piled onto lettuce leaves, or tucked into a wrap. I have no doubt you’ll be making this one on repeat.
If you love having flavorful, ready-to-go meals in your fridge, be sure to try my Tuna Melt or this vegetarian Chickpea Salad.
Ingredient Notes And Substitutions
- Cooked chicken breast: This simple chicken salad makes great use of leftover chicken, though you can certainly use a rotisserie chicken or roast or boil chicken breasts for this recipe.
- Corn: If you can find frozen fire-roasted corn, grab it! Otherwise, regular frozen corn will be just as tasty. When corn is in peak season, I like to grill up some cobs so the kernels get a little smokey. Alternatively, you can sauté corn kernels in a hot skillet to give it a little smoky flavor.
- Garlic, red onions, & scallions – All lend sharp, delicious flavours to the salad. Note that these ingredients are not often found in authentic esquites. However, I love them in this salad so I always include them.
- Cotija cheese – This is a Mexican cheese known for its salty, crumbly texture and bold flavor. It’s named after the town of Cotija in the state of Michoacán, Mexico. Until recently, I could not find cotija cheese anywhere near me. Now that many well-stocked grocery stores sell it, I can’t stop adding it to everything. If you can’t find Cotija, go ahead and use feta instead.
- Cilantro – For herby freshness and goodness. If you can’t stand cilantro, add more sliced green onion (just the green parts) or Italian (flat leaf) parsley.
- Spices – For tasty Mexican flavors, here we add some ancho chili powder (or regular chili powder), a pinch of ground cumin, and an optional pinch of smoked paprika which adds a nice smoky flavor. Regular paprika works fine.
- Jalapeño – For a little extra crunch and spice.
- Kosher salt – Corn loves salt but if you are adding cotija cheese which is very salty, add only a pinch of salt.
- Bell pepper: I used a red bell pepper but any color will work here, even green.
- Plain Greek yogurt and mayonnaise. My husband does not like mayo so I use mostly yogurt which I have to say makes the salad not only a bit healthier but really good, too. And the extra boost of protein is always a plus. That said, I don’t like to skip all the mayo because I feel the bit of fat adds creamy flavor which is essential in a chicken salad.
- Lime juice. A must for any equites-inspired salad, lime juice will add bright citrus flavor and help cut through the creaminess of the sauce.
The complete ingredient list with measurements can be found in the recipe card below.
Variations And Substitutions
Add more fibre/protein —> For a chicken salad that is even more healthful and full of fibre and protein, add a can of black beans and/or a can of chickpeas. Just be sure to strain them and rinse under water in a fine mesh sieve.
Add grape tomatoes —> Give the salad a pico de Gallo vibe and add some chopped grape tomatoes.
Make it dairy-free —> My husband does not like mayo so I use a mix of yogurt with vegenaise and I have to say it’s not only a bit healthier but really good, too. If you’re avoiding dairy, feel free to use all mayonnaise or vegenaise (I always have this one in my fridge).
Add avocado —> I love this salad with chopped avocado but since the avocado will oxidize pretty quickly, I prefer to add it to served portions.
How To Make Mexican Chicken Salad
Make the sauce/dressing. In a small mixing bowl, combine the Greek yogurt, mayo, garlic, lime juice, salt, chili powder, ground cumin, and paprika and whisk until smooth.
Combine salad ingredients. In a large bowl, combine the chicken, corn, green onions, bell pepper, red onion, jalapeño, cilantro, and cotija cheese.
Add dressing and toss. Drizzle half of the sauce over the salad, then toss to combine. Taste and adjust seasoning, adding more sauce to taste. Serve and enjoy!
Sandra’s Top Tip! Chicken salad gets better as it sits, so make this at least a few hours in advance if you can, or make a double batch on Sunday to have on hand for lunches all week long.
How To Serve
This Mexican chicken salad is super versatile and can be enjoyed in many different ways. Here’s a few different ways we enjoy it:
With crackers or tortillas: When I’m having it for lunch by myself, I will eat the salad straight out of a bowl or use these crackers for scooping the salad—to die for. For a fun appetizer, I serve it with tortilla chips.
Taco-style: If I’m serving the salad for a family dinner, a great way to stretch it is serving it taco-style with guacamole and shredded red cabbage wrapped in warm corn tortillas. And by guacamole I just mean mashed avocado with salt and lime juice. (My family *loves* this.) It’s also great with crunchy tostadas.
With salad greens: This Mexican chicken salad is fabulous on top of a big pile of chopped Romaine or wrapped in lettuce leaves.
Top tip for serving as an appetizer: If you know you’ll be serving this Mexican street corn chicken salad as and appetizer to be scooped with crackers or tortilla chips, make sure to chop the chicken really small. This will make it much easier for scooping plus the chicken will absorb more sauce.
Storage Tips
I am not great at meal planning but I always double this recipe because nothing makes me happier than knowing I can enjoy this delicious salad for lunches or light meals throughout the week.
Store the leftovers in an airtight container in the refrigerator for up to 4 days. I like to drizzle the salad with a bit of lime juice each time I’m going to use it just to freshen it up.
More High Protein Salads
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Thank you!~Sandra
Mexican Chicken Salad
Ingredients
- 4 cups cooked chicken breast, chopped or shredded
- 1 16-ounce/450g bag frozen corn (cooked according to package instructions)
- 1 bell pepper, any color, diced
- 1 jalapeño pepper, seeded stemmed, and finely diced
- ¼ cup red onion finely diced
- 1/4 cup finely sliced green onions, white and green parts only
- 1/2 cup finely chopped fresh cilantro
- ¾ cup cotija cheese omit for dairy free
- 1/2 cup plain Greek yogurt (or use all mayonnaise for dairy-free)
- ⅓ cup mayonnaise or Mexican crema (I use vegenaise)
- 1 medium clove garlic grated or very finely minced
- 1 lime, juiced
- ½ tsp sea salt
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika or sweet paprika
Instructions
- In a large bowl, combine the chicken, cooked corn, bell pepper, jalapeño, red onion, green onions, cilantro, and cotija cheese.
- In a small mixing bowl, combine the Greek yogurt, mayo, garlic, lime juice, salt, chili powder, ground cumin, and smoked paprika and whisk until smooth.
- Drizzle half of the sauce over the chicken salad, then toss to combine. Taste and adjust seasoning, adding more sauce to taste. Serve and enjoy!
Notes
- Corn: If you can find frozen fire-roasted corn, grab it! You can also use or 6 ears fresh corn, grilled and shucked.
- Add more sauce: If the salad seems dry, add a little more yogurt or mayo.
- Top Tip! Chicken salad gets better as it sits, so make this at least a few hours in advance if you can, or make a double batch on Sunday to have on hand for lunches all week long.
- Store: Leftovers will keep well stored in an airtight container in the refrigerator for up to 4 days.
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