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–+ servings
Tossed Mexican chicken salad with corn served in a round beige bowl.
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Mexican Chicken Salad

Author: Sandra Valvassori

sandravalvassori.com

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.
Prep Time20 minutes
Servings: 4

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.