Creamy Mexican Chicken Salad

A creamy, colorful, protein-packed Mexican Chicken Salad loaded with shredded chicken, black beans, sweet corn, tomatoes, onions, and fresh herbs. It’s perfect for meal prep, sandwiches, wraps, tacos, or served with tortilla chips.

Prep Time: 20 minutes
Cook Time: 15 minutes (if cooking chicken)
Total Time: 35 minutes
Servings: 8

Ingredients

For the Salad

• 4 cups cooked shredded chicken (rotisserie or boiled)
• 1 can (15 oz) black beans, drained and rinsed
• 1½ cups sweet corn (fresh, canned, or frozen)
• 2 Roma tomatoes, diced
• ½ cup red onion, finely diced
• ¼ cup chopped fresh cilantro
• 1 jalapeño, finely minced (optional)
• 1 avocado, diced (optional, add before serving)

For the Creamy Dressing

• 1 cup mayonnaise
• ½ cup sour cream or plain Greek yogurt
• 2 tablespoons fresh lime juice
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper
• ½ teaspoon salt (or to taste)

Optional Add-Ins

• 1 cup shredded cheddar or Monterey Jack cheese
• ½ cup diced bell peppers
• 2 tablespoons taco seasoning
• Hot sauce to taste

Instructions

1. Cook and shred the chicken if not using rotisserie chicken.
2. In a large bowl, combine shredded chicken, black beans, corn, tomatoes, onion, cilantro, and jalapeño.
3. In another bowl, whisk together mayonnaise, sour cream, lime juice, and all seasonings until smooth.
4. Pour the dressing over the chicken mixture.
5. Stir gently until everything is evenly coated.
6. Refrigerate for at least 30 minutes for the best flavor.
7. Fold in avocado just before serving if using.
8. Garnish with extra cilantro and serve chilled.

Serving Ideas

• Scoop with tortilla chips
• Fill tacos or burritos
• Spread on sandwich bread
• Stuff into wraps
• Serve over lettuce
• Fill avocado halves
• Spoon into baked potatoes

Nutrition Information (Per Serving)

• Calories: 360
• Protein: 28g
• Carbohydrates: 11g
• Fat: 22g
• Saturated Fat: 5g
• Fiber: 3g
• Sugar: 3g
• Sodium: 470mg
• Cholesterol: 85mg

Nutrition values are approximate and vary depending on ingredients used.

Storage

• Refrigerate in an airtight container for up to 3–4 days.
• Do not freeze, as the creamy dressing may separate.
• If using avocado, add it just before serving to prevent browning.

Nut Information

Contains Nuts? No.

Tree Nuts: None.

Peanuts: None.

Important: Always check labels on mayonnaise, sour cream, taco seasoning, and other packaged ingredients if preparing for someone with severe food allergies, as manufacturing facilities may process nut-containing products.

Frequently Asked Questions

Q: Can I use rotisserie chicken?
A: Yes. Rotisserie chicken saves time and adds great flavor.

Q: Can I make it healthier?
A: Replace mayonnaise with Greek yogurt or use half mayonnaise and half Greek yogurt.

Q: Is it spicy?
A: Not unless you add jalapeños or hot sauce.

Q: Can I prepare it ahead of time?
A: Yes. It tastes even better after chilling for several hours.

Q: Can I use canned corn?
A: Absolutely. Drain it well before adding.

Q: Can I make it low carb?
A: Yes. Omit the corn and beans, and add diced cucumber, bell peppers, or avocado instead.

Q: What goes well with this salad?
A: Tortilla chips, crackers, fresh lettuce, wraps, sandwiches, or baked potatoes all pair wonderfully.

Q: Can I use canned chicken?
A: Yes, although freshly cooked or rotisserie chicken provides the best texture and flavor.