This Mexican Chicken Salad is a delicious and colorful twist on traditional chicken salad. It's packed with bold flavors from the charred vegetables and tangy citrus dressing. Your family is going to love it.
For specifics on the recipe use the table of contents to click on sections of the recipe.
Jump to:
Salads make the perfect warm-weather meals. I am beginning a series of salads to be delivered throughout the summer. Today's Mexican Chicken Salad is the first of many.
Salads are perfect for year-round enjoyment. You should try Avocado Chickpea Tuna Salad, Tuna Pasta Salad, or Hawaiian Macaroni Salad recipe. All are perfect for summer days.
Why you'll love this recipe
- Mexican Street Corn Salad with chicken is incredibly easy to make with just a few ingredients.
- This chicken salad with Mexican flavors is packed with fresh flavors and wholesome goodness.
- Mexican Chicken Salad is perfect for meal prepping or a quick, satisfying lunch.
Ingredient List
As an Amazon Associate, I earn from qualifying purchases.
- Canola oil
- Red onion
- Red bell pepper
- Frozen corn
- Salt
- Black pepper
- Mayonnaise
- Sour cream
- Lime
- Ground cumin
- Chili powder
- Paprika
- Cooked shredded chicken
- Jalapeno
- Chopped fresh cilantro
- Scallions
- Queso fresco cheese
Equipment
- Saute pan
- Stainless steel mixing bowl
- Measuring spoons and cups
- Wooden spoon
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Saute onion and bell peppers in oil. Then add the frozen corn and season with salt and black pepper. Cook until the vegetables have charred.
- Combine the dressing ingredients and then mix until well combined.
- Add the vegetables, cooked chicken, jalapeno, cilantro, and scallions to the bowl with the dressing.
- Mix until combined. Top with crumbled queso fresco cheese before serving.
Eileen's Tips for Success
- For extra flavor, roast the corn in the oven before using it in this salad.
- If you're not a fan of cilantro, parsley is a great substitute without losing the fresh, herby touch.
- This recipe is great for using rotisserie chicken. If you don't have rotisserie chicken, you can use any cooked chicken you have on hand.
Frequently Asked Questions
Mexican street corn, also known as "elote," is a popular street food in Mexico. It typically consists of grilled corn on the cob slathered with a creamy mixture of mayonnaise, sour cream, or crema, and then finished with a sprinkle of chili powder, lime juice, and crumbled cheese like cotija or queso fresco.
Absolutely! This salad is perfect for making ahead of time. Prepare all the components, mix them together, and store the salad in an airtight container in the refrigerator.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Spice: Add a dash of hot sauce or cayenne pepper to the salad for extra heat.
- Seasoning: Sprinkle in a bit of smoked paprika or cumin for a deeper, smoky flavor profile.
- Protein: Mix in a dollop of avocado or Greek yogurt to make the dish even creamier.
Make-ahead, storage, and freezer tips
Storage - This salad can be kept in an airtight container in the refrigerator for up to 1-2 days. However, it's best enjoyed fresh.
Serving Suggestions
Serve this delicious Mexican Street Corn Chicken Salad on hoagie rolls, croissants, Instant Pot French Bread, or Greek Yogurt Flatbread.
You can also serve it with tortilla chips and crackers for a little crunch.
Similar recipes
Want more salad recipes for the warm weather? Don't miss these tasty salad recipes:
I love any comments or questions, please feel free to leave them below.
Keep up to date with recipes by following me on:
FACEBOOK INSTAGRAM PINTEREST TWITTER
Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
📖 Recipe
Mexican Chicken Salad
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
Ingredients
- 2 Tablespoons Canola OIl
- 1 medium red onion (diced) (diced)
- 1 medium red bell pepper (diced)
- 3 cups frozen corn
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup mayonnaise
- ½ cup sour cream
- 1 lime (juiced and zested)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 4 cups cooked shredded chicken
- 1 large jalapeno (diced)
- ⅓ cup chopped fresh cilantro
- ⅓ cup chopped scallions
- 1 cup crumbled queso fresco cheese
Save the Recipe?
Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!
Instructions
- In a large saute pan, heat 2 Tablespoons Canola OIl, add 1 medium red onion (diced)1 medium red bell pepper (diced) for about 2 minutes to soften vegetables. Add 3 cups frozen corn to the saute pan. Season the vegetables with ½ teaspoon salt and ½ teaspoon black pepper. Stir and cook on high heat, letting the vegetables char slightly. Set aside.
- Make the dressing in a large mixing bowl, add ½ cup mayonnaise, ½ cup sour cream, 1 lime (juiced and zested) 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1 teaspoon paprika, stir until combined.
- To the dressing, add 4 cups cooked shredded chicken and all the charred veggies from the pan, 1 large jalapeno (diced)⅓ cup chopped fresh cilantro, and ⅓ cup chopped scallions , stir to combine ingredients.
- Top with 1 cup crumbled queso fresco cheese.
- Refrigerate for at least 30 minutes. Serve on your favorite bread, wraps, pita, or crackers.
NOTES
● Don’t like cilantro? You can skip it or substitute with parsley.
-
Don’t forget to shop at the Everyday Eileen store on Amazon.
Comments
No Comments