This Easy Mexican Chicken Salad is a colorful mix of grilled chicken, fresh veggies, and zesty dressing. Perfect for warm days when you want something light and tasty!
The best part? You can make it in no time! I love to add some crunchy tortilla chips on top for a little extra fun. Trust me, you’ll want to eat this all summer long!
Key Ingredients & Substitutions
Cooked Shredded Chicken: Any cooked chicken works! You can use rotisserie chicken for convenience, or even leftover grilled chicken. For a vegetarian option, replace it with chickpeas or diced tofu!
Frozen Mixed Vegetables: This mix is great, but you can also use fresh veggies like diced bell peppers, corn kernels, or even avocado for creaminess. Just make sure they’re chopped small!
Mayonnaise and Sour Cream: If you’re looking for a lighter version, Greek yogurt is a fantastic substitute for both mayo and sour cream. It adds a nice tang and extra protein!
Seasonings: Cumin and chili powder give a lovely flavor. Feel free to add diced jalapeños or hot sauce if you want a kick! Adjust spices based on your taste preference.
How Do I Make Sure My Chicken Salad is Flavorful?
The key to a tasty chicken salad is seasoning! Here’s how to amp up the flavors:
- Make sure your dressing is well-mixed. Whisk everything together thoroughly to spread the flavors evenly.
- Taste as you go! After mixing, take a little taste. Adjust with more salt, pepper, or lime juice if it doesn’t pop.
- Chill the salad! Allowing it to sit for at least 30 minutes really helps the flavors meld together, making every bite delicious.
Don’t forget to garnish with fresh cilantro just before serving for a fresh taste!
Easy Mexican Chicken Salad Recipe for Summer
Ingredients You’ll Need:
Main Ingredients:
- 3 cups cooked shredded chicken breast
- 1 cup frozen mixed vegetables (peas, corn, carrots, green beans), thawed
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Optional Garnishes:
- Chopped fresh cilantro for garnish
- Crunchy tortilla chips for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and then you’ll want to chill it for at least 30 minutes before serving. So, in total, you’ll need about 45 minutes to dive into this refreshing dish—perfect for summer enjoyment!
Step-by-Step Instructions:
1. Mixing the Chicken and Veggies:
Start by grabbing a large mixing bowl. Add the cooked shredded chicken and the thawed mixed vegetables (peas, corn, carrots, and green beans). Give them a gentle mix to combine.
2. Preparing the Dressing:
In a separate small bowl, combine the mayonnaise, sour cream, lime juice, ground cumin, chili powder, garlic powder, salt, and pepper. Whisk everything together until it’s smooth and well blended. This dressing will give a nice creamy and zesty kick!
3. Combining the Ingredients:
Pour the dressing over the chicken and vegetable mixture. Now, gently fold everything together until every bit is nicely coated with that delicious dressing. Be careful not to break up the chicken too much!
4. Adjusting the Flavors:
It’s time to taste your salad! If it needs a little more kick, feel free to add more salt, pepper, or a splash of lime juice. Adjust to your liking for the best flavor!
5. Chilling to Perfection:
Cover the bowl with plastic wrap or a lid and pop it in the refrigerator for at least 30 minutes. This chilling step allows all the flavors to mix beautifully and makes it nice and refreshing to eat.
6. Serving Your Salad:
When you’re ready to serve, take the salad out of the fridge. It’s best served chilled. You can garnish with chopped fresh cilantro for a pop of color and flavor. Pair it with crunchy tortilla chips for some added deliciousness!
Enjoy your refreshing Mexican Chicken Salad; it’s perfect for hot summer days and is sure to impress your family and friends!
Can I Use Fresh Chicken Instead of Cooked?
Absolutely! You can grill or bake chicken breasts, then shred them for this salad. Ensure they’re cooked through, about 20-25 minutes at 375°F, and allow them to cool before shredding.
What Can I Substitute for Mayonnaise and Sour Cream?
For a lighter option, you can use Greek yogurt instead of both mayonnaise and sour cream. It will give a creamy texture and a nice tang, plus it’s higher in protein!
How Long Will Leftovers Last in the Fridge?
Leftover Mexican Chicken Salad can be stored in an airtight container in the fridge for up to 3 days. Just remember that the longer it sits, the more the flavors will meld, which some may love!
Can I Add Other Vegetables?
Definitely! Feel free to add any of your favorite veggies like diced bell peppers, avocado, or even black beans for extra flavor and nutrition. Just make sure they’re chopped small for easy mixing!
