mexican chicken salad is one of those dishes you crave when you want something both bold and ridiculously easy. Ever had one of those days where you stare in your fridge, hoping an answer will jump out at you? (Happens to me way too often.) That’s exactly why I keep coming back to this recipe. It always feels fresh, packs a punch, and comes together faster than you’d think. If you’re looking for more good ideas for quick meals, check out my tips for meal prepping and how to use up leftover chicken too. Honestly, this mexican chicken salad could really become your new go-to dinner.
Why you’ll love this recipe
Alright, let me hit you with some real talk. Most salads are boring. I said it. But mexican chicken salad? Totally different league. It’s packed with flavor thanks to chipotle, lime, and a mess of veggies. Plus, you can eat it any time of the year (call it summer on a plate in January if you want).
Also… this is so customizable. Don’t like jalapeños? Skip ‘em. Want more crunch? Toss in extra corn. I’ve even thrown in crushed tortilla chips for those “need a snack now” cravings. My family won’t stop asking for it. Even picky eaters at the table – you know who you are – go back for seconds.
“I never thought salad could be this fun! My kids even wanted to help mix everything together.” – Jamie R.
Cooking chicken on the stovetop
Honestly, sometimes I’m too lazy to pull out my Instant Pot. If I’m in a hurry, though, stovetop is quick and fuss-free. First, I grab some chicken breasts (or thighs, if I’m feeling wild) and season them with salt, pepper, and maybe a hint of cumin. Just a little oil in a big skillet does the trick.
I throw them in, and let them sizzle until golden. Flip, cover, and let the juices work magic. The best part? You can crank up the heat at the end for those crispy bits. Let the chicken rest a few, then shred it with two forks. Don’t stress if it gets a little messy. That’s how you know it’s good. The flavors really soak up later when you mix into your mexican chicken salad.
Cooking shredded chicken in the Instant Pot
If you’ve ever tried making shredded chicken in the Instant Pot, you know – total game-changer. Just drop your seasoned chicken right in the pot, add a splash of water or some broth, lock the lid, and set to high pressure for about ten minutes if using raw chicken. That’s it. Let it naturally release for a few minutes (I always forget and just let it beep at me), then pop the lid and shred away.
Super juicy, never dry, and way less effort than hovering over a pan. And hey – while that cooks, you can chop your veggies or maybe scroll Instagram. Your call. Honestly, my favorite way to meal prep for a week of incredible mexican chicken salad options.
How to make this Mexican style chicken salad
I’m just gonna lay this out, step by step, because I get it – nobody wants to hunt for directions.
First, gather what you need: shredded chicken, black beans, corn, red onion, cherry tomatoes, jalapeño (optional), cilantro, and a good squeeze of lime. Don’t forget the dressing: I mix up mayo (or Greek yogurt if I’m feeling healthy), lime juice, and chipotle in adobo sauce.
Toss everything in a big bowl. Stir like you mean it. Taste, then adjust the salt or add more lime if it doesn’t sing. Done. I like to let it chill in the fridge for 10-15 minutes if I can wait that long – the flavors get better.
Trust me, you’ll know when you nailed it.
Substitutions and Variations
Look, recipes are just a roadmap. Take your own route. Not into mayo? Greek yogurt is fantastic (tangy and a little lighter). For spice lovers, swap out jalapeños for serranos. Out of black beans? Pinto beans or even white beans work, too.
If you’re low on time, use rotisserie chicken. Seriously. I’ve done that on busy weeknights and nobody knows (well, my dog might, but she didn’t complain). No cilantro? Use fresh parsley or just skip it.
Veggie-wise, anything crunchy and refreshing fits in a mexican chicken salad. Try chopped bell pepper, diced avocado, or even radishes if you want an extra zing. The point is: you do you.
Serving Suggestions
Alright, so now you’ve made this killer mexican chicken salad… how should you eat it? Here’s a few ideas:
- Spoon it onto crispy tostadas for a crunchy bite.
- Wrap it up in tortillas for easy, messy tacos.
- Pile it on lettuce leaves for a lighter option.
- Or eat straight from the bowl with a fork. (No shame in that game.)
That’s what makes this salad so fun – there’s zero wrong way to serve it.
Common Questions
How long does mexican chicken salad last in the fridge?
Usually about three days, if you keep it covered. I actually think it tastes better the next day.
Can I make it with leftover rotisserie chicken?
Absolutely! That’s my go-to shortcut and it works perfectly.
Is this recipe spicy?
It can be, but you control the heat. Just go easy or heavy on the jalapeños and chipotle.
Can I freeze mexican chicken salad?
I wouldn’t recommend it, honestly. The texture gets a little weird once thawed. Better to eat fresh.
What kind of beans work best?
Black beans are classic for mexican chicken salad but swap with pinto or white beans if that’s what you have.
Time to Make Your Next Favorite Salad
Okay, so if you’ve made it this far, you’re probably already hungry. Here’s the deal: this mexican chicken salad is all about big flavor, low-fuss. It lets you get creative without needing fancy chef skills. If you want to see some awesome variations and more flavorful inspiration, you can pop over to this mexican chicken salad recipe from Dash of Color and Spice. Or hey, check out how RecipeTin Eats mixes it up with avocado for an extra creamy, dreamy bite. One more for the road? Espresso My Kitchen has another take you might love if you’re hunting for more family-friendly ideas.
Trust me though – once you put your own spin on mexican chicken salad, you’re going to want to make it again and again. Go raid your fridge and get started… dinner’s about to get a whole lot better.

Mexican Chicken Salad
Ingredients
Method
- In a large bowl, add shredded chicken, black beans, corn, red onion, cherry tomatoes, jalapeño (if using), cilantro, and lime juice.
- In a smaller bowl, whisk together mayo (or Greek yogurt), lime juice, and chipotle in adobo sauce.
- Pour the dressing over the salad ingredients and toss thoroughly to combine.
- Taste and adjust seasoning with salt or additional lime juice to preference.
- Chill in the refrigerator for 10-15 minutes before serving to enhance flavors.