Mexican Chicken Salad

This Mexican Chicken Salad is packed with flavor. The chicken is in a creamy, spicy dressing with charred vegetables and a hint of lime. A delicious chicken salad to serve on its own or in a wrap, rolls, hoagies, pita bread, or crackers.

Course lunch

Cuisine Tex-Mex

Keyword Mexican chicken salad, Mexican street corn chicken salad

Prep Time 5

Cook Time 10

refrigerate 30

Total Time 45

Servings sandwiches

Calories 321kcal

Author Eileen Murphy Kelly

Equipment

Ingredients

2 Tablespoons Canola OIl
1 medium red onion (diced) (diced)
1 medium red bell pepper (diced)
3 cups frozen corn
½ teaspoon kosher 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

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 kosher 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

Be sure to check Eileen's Tips and FAQs above for important tips and questions that help make a delicious recipe.

● Store in an airtight container in the refrigerator for 2-3 days.
● Don’t like cilantro? You can skip it or substitute with parsley.

I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

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