Mexican Chicken Salad Recipe – A Flavorful Ensalada de Pollo
Want a zesty twist on chicken salad? Try this mouthwatering Mexican chicken salad recipe! It mixes tender shredded chicken with creamy dressing and fresh veggies. It’s perfect for quick lunches or easy dinners and will be a hit with your family.
It only takes 20 minutes to prep and an hour to chill. You’ll get 4 generous servings, great for meal prep or small gatherings. Using rotisserie chicken saves time, and the mix of crisp veggies and creamy mayo is just right.
Table of Contents
Key Takeaways
- Easy recipe using shredded chicken and fresh vegetables
- Creamy dressing with a Mexican-inspired twist
- Twenty minutes to prepare, all together one hour and twenty minutes.
- Serves 4, perfect for meal prep
- Customize with your favorite veggies and spice level
- Stores well in the fridge for up to 4 days
- Freezer-friendly for up to 3 months
Ingredients for Mexican Chicken Salad
Making a tasty Mexican Chicken Salad starts with the right ingredients. It mixes tender chicken with crisp veggies and a creamy dressing. This mix gives you a great taste and texture.
Chicken
The chicken is the main attraction. Use 20 oz of shredded chicken for the best taste.You can cook it yourself, or to save time, you can use a frozen chicken. Season it with 3 tsp of chicken bouillon for extra flavor.
Vegetables and Add-Ins
Vegetables add crunch and nutrition. Include 15 oz of mixed veggies, 4 oz of pickled carrots, and 2 sticks of celery. Add diced jalapeños for a spicy touch. Fresh cilantro adds that Mexican flavor.
Dressing
The dressing brings it all together. Start with 3 tbsp of mayonnaise. Mix in some sour cream for creaminess. A splash of lime juice adds brightness to the flavors.
| Ingredient | Amount | Purpose |
|---|---|---|
| Shredded chicken | 20 oz | Main protein |
| Mixed vegetables | 15 oz | Texture and nutrition |
| Pickled carrots | 4 oz | Tangy crunch |
| Celery | 2 sticks | Fresh crispness |
| Mayonnaise | 3 tbsp | Creamy base for dressing |
This recipe makes 8 servings and is great for beginners. It only takes 10 minutes to get ready and 25 minutes to cook. You’ll have a delicious meal ready in about 35 minutes. It’s not only tasty but also healthy,withsatisfying proportions of protein, carbohydrates and fats.
Step-by-Step Recipe for Mexican Chicken Salad
Making a tasty Mexican Chicken Salad is quick and easy. It mixes tender chicken with creamy dressing and colorful veggies.
Cook and Shred the Chicken
Begin by cooking chicken breast at 450°F for 15-18 minutes. It should reach 165°F inside. Let it cool, then shred it with forks or a mixer for a smooth texture. Add salt, pepper, and a bit of cumin for extra flavor.
Prepare the Salad Base
Dice carrots, bell peppers, and pickles for a crunchy base. Add sweet corn and peas for extra flavor. For some heat, finely chop jalapeños, adjusting to your taste.
Mix Everything Together
In a big bowl, mix shredded chicken with the diced veggies.Combine Greek yoghurt with mayonnaise. for the dressing. Make sure to mix well so everything is coated evenly.
| Ingredient | Percentage |
|---|---|
| Chicken breast | 20% |
| Corn kernels | 24% |
| Red bell pepper | 12% |
| Greek yogurt | 8% |
| Mayonnaise | 4% |
| Cotija cheese | 10% |
| Other ingredients | 22% |
Season with salt, pepper, paprika, and chili powder to taste. Add lime juice and zest for extra zest. Let it rest for 15 minutes before serving. Put any remaining food in a sealed container and keep it for up to 4 days in the fridge.
Serving Ideas for Mexican Chicken Salad
Mexican chicken salad is great with many sides and ways to serve. It’s full of protein, fiber, and nutrients.Either lunch or dinner will do and feel full.
Crunchy Pairings
Try saltine crackers or tostadas with your salad for a nice crunch. These add a nice contrast to the creamy salad. For a healthier choice, use lettuce wraps. They’re light and refreshing.
Mexican Side Dishes
Pair your salad with classic Mexican sides. Guacamole and tortilla chips make a fun spread. Mexican street corn adds authentic flavors.
Creative Serving Ideas
Be creative with how you serve it! Use it in tacos or on romaine lettuce for a fresh look. This dish is great for casual meals or party appetizers.
| Serving Size | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| 1 serving | 437 kcal | 27g | 24g | 28g |
This salad is not only tasty but also nutritious. It has 6g of fiber and is full of vitamins and minerals. It’s perfect for a quick lunch or a Mexican-themed dinner.
Creative Variations and Additions
Spice up your Mexican chicken salad with exciting twists! These creative variations will take your dish from tasty to extraordinary.
Mexican Street Corn Fusion
Give your salad a street food flair by adding Mexican street corn. Mix in roasted corn kernels for sweetness and sprinkle cotija cheese on top. This combo brings authentic flavors right to your plate.
Healthy Makeover
Looking for a lighter version? Swap mayo with Greek yogurt. It’s tangy and protein-rich. Add diced avocado for creaminess and healthy fats. You’ll get all the taste with fewer calories.
Spicy Kick
Crank up the heat with pickled jalapeños. They bring tanginess and spice to your salad. For extra zing, toss in diced bell peppers or a dash of hot sauce. Spice lovers, rejoice!
| Variation | Key Ingredients | Prep Time |
|---|---|---|
| Street Corn | Corn kernels, cotija cheese | 10 minutes |
| Healthy | Greek yogurt, avocado | 5 minutes |
| Spicy | Pickled jalapeños, hot sauce | 5 minutes |
Try these variations to keep your Mexican chicken salad exciting.Combine flavours to find the best one for you!
Tips for Perfecting Mexican Chicken Salad
Mastering Mexican Chicken Salad takes a few key techniques. Let’s dive into how to boost your cooking skills. This will help you make a dish full of flavor and texture.
Adjusting Spice Levels
Getting the spice right is key. Start with a little jalapeño and add more until it’s just right. Take out the seeds and skins to make it less hot. For more heat, add hot sauce or use more pickled jalapeños.
Choosing Fresh Ingredients
Fresh ingredients make a salad great. Choose crisp veggies like red bell pepper and onions for crunch. Keep cilantro fresh by storing it in water in the fridge.
For the best results, use ripe avocados and fresh lime juice. taste. These ingredients not only taste great but also make your salad healthier.
Storing Leftovers
Storing leftovers safely is important.Store your salad in the fridge in a jar that won’t let air in. for up to 3 days. For meal prep, mix the dressing just before serving.
This keeps the veggies crisp and the protein from getting soggy. Always chill all ingredients before mixing to keep your salad fresh.
FAQ
Can I do this with frozen chicken Mexican chicken salad?
Absolutely! Rotisserie chicken is a great choice. Just shred about 2¼ pounds of it and use it in place of cooked chicken breast.
How can I make this recipe dairy-free?
To make it dairy-free, use vegan sour cream instead of regular sour cream. The rest of the ingredients are already dairy-free.
How long can I store leftover Mexican chicken salad?
You can keep salad in the fridge for three to four days in a sealed container. Keep it chilled to stay fresh and prevent spoilage.
Can I adjust the spice level of this salad?
Yes, you can adjust the spice level. Add more or less jalapeños to control the heat. Use milder peppers for a less spicy version.
What are some serving suggestions for Mexican chicken salad?
This salad is versatile. Serve it with saltine crackers, tostadas, or tortilla chips. It’s also good in sandwiches or wraps. For a low-carb option, try it in lettuce cups or on greens.
Can I make this recipe healthier?
Yes, you can make it healthier.Put Greek yoghurt in place of mayonnaise and also add diced avocado. Increase the amount of fresh vegetables too.
Is this Mexican chicken salad gluten-free?
Yes, it’s gluten-free by nature. But before you cook, make sure to read the labels.especially pre-mixed seasonings and rotisserie chicken, to avoid gluten.
Is it possible to make this salad ahead of time for meal prep?
Absolutely! This salad is perfect for meal prep. Keep the dressing separate and mix it inright before you serve them to keep them crisp.
What other ingredients can I add to this Mexican chicken salad?
Get creative with additions! Try roasted corn kernels and cotija cheese for a twist. Or add black beans, pickled red onions, or diced bell peppers for different flavors.
Can I make this dish with frozen vegetables?
Yes, frozen mixed vegetables work likewise. For best results, let them thaw and drain well before adding to the salad to avoid excess moisture.
mexican chicken salad
Equipment
- Mixing Bowl Needed to combine all the ingredients.
- Knife For dicing the vegetables.
- Cutting Board For preparing the vegetables and chicken.
- Spoon For mixing the salad.
- Measuring Cups and Spoons For measuring out ingredients.
Ingredients
- 2 cups shredded chicken breast (cooked)
- 1 cup mixed veggies (carrots, peas, corn, etc.)
- 1/4 cup diced pickles (optional, for added flavor)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice (freshly squeezed)
- Salt and pepper to taste
- 1/4 cup chopped cilantro (optional)
Instructions
Cook and Shred Chicken
- If using raw chicken, cook it until fully done, then shred. Season with salt and pepper.
Prepare Vegetables
- Dice the carrots, bell peppers, and pickles.
- Chop the cilantro if using, and set aside.
Mix the Dressing
- In a mixing bowl, combine mayonnaise, sour cream, and lime juice. Stir until smooth.
Combine Ingredients
- Add shredded chicken, diced vegetables, and dressing to a large bowl.
- Mix everything until evenly coated.
Chill and Serve
- Let the salad chill for at least 30 minutes before serving.
- Serve with saltine crackers, tostadas, or as a filling for lettuce wraps.