Mexican Chicken Salad
Prep time
Cook time
Total time
A simple a flavor forward salad made with Mexican ingredients.
Recipe type: Salad
Cuisine: Mexican
Serves: 2-4
  • 1½ cups shredded or diced chicken - 1 large chicken breasts, cooked and diced finely (could also shred a rotisserie chicken)
  • 1 small bag frozen corn
  • ¼ cup diced red onion
  • handful of cilantro, chopped
  • Two avocados, sliced or diced
  • 2 tablespoons olive oil
  • juice from 1-2 limes (I used 1½ limes)
  • big spoonful of mayonnaise
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper
  1. Prepare the ingredients - chop, dice, cook, etc.
  2. To make chicken breast, simply add oil to a sauté pan and place over medium heat. Cook chicken on both sides for about 5 minutes. Depending on thickness of chicken, it may take longer. You could also purchase a cooked chicken breasts from your deli or use a rotisserie chicken.
  3. To cook corn, heat a good drizzle of olive oil over medium heat, add frozen corn and gradually heat through for about 5 minutes stirring a few times. It's okay if they char a little.
  4. Let chicken and corn cool before assembling salad.
  5. When you're ready to make the salad, simply add all of the ingredients to a bowl and gently stir. Taste for seasoning - add more salt, pepper and cayenne as you'd like. Also add more lime juice as you would like.
  6. Serve immediately. If you're waiting to serve, I suggest waiting to add the avocados until right before you serve as they will turn brown.
This will serve two people if you're serving it as a meal. If you're making it a side dish then it would serve 4 people. Also, like most salad recipes, you can't really screw this up. Add more or less of what YOU like. If you like spice, add more cayenne. If you like onion, add more onion, etc.
Recipe by Stuck On Sweet at