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Mexican Chicken Salad

A bold and flavorful salad that's customizable and perfect for any time of the year.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the salad
  • 2 cups shredded chicken Cooked using stovetop or Instant Pot methods
  • 1 can black beans, drained and rinsed Can substitute with pinto or white beans
  • 1 cup corn, canned or frozen
  • 1/2 cup red onion, diced
  • 1 cup cherry tomatoes, halved
  • 1 optional jalapeño, diced Adjust based on spice preference
  • 1/4 cup cilantro, chopped Can substitute with fresh parsley or skip
  • 1 lime juiced Fresh lime juice enhances flavor
For the dressing
  • 1/2 cup mayo or Greek yogurt Greek yogurt is a lighter option
  • 1 tbsp chipotle in adobo sauce Adjust based on spice tolerance

Method
 

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

Notes

This salad can be served in various ways: spooned onto tostadas, wrapped in tortillas, or on lettuce leaves. It can also be eaten straight from the bowl!