Mexican Chicken Salad

Creamy Mexican Chicken Salad combines tender shredded chicken, colorful vegetables, fresh lime juice, jalapeños, and a tangy dressing for an easy meal prep lunch or light dinner.

Course Lunch, Main Course, Salad

Cuisine Mexican

Prep Time 15

Cook Time 30

Cooling 30

Total Time 1 15

Servings Servings

Calories 387kcal

Author Diana Reis

Ingredients

4 Cups Boneless Skinless Chicken Breast shredded
12 Ounces Frozen Mixed Vegetables
1 Tablespoon Jalapeno finely diced
¼ Cup Green Onion finely diced
¾ Cup Mayonnaise
½ Cup Sour Cream
½ Cup Lime Juice approx. two limes
2 Tablespoons Vinegar
To Taste Mexican Hot Sauce
To Taste Salt and Black Pepper

Instructions

Shredded Chicken

Bring approximately 2 quarts of water to a gentle boil. Dissolve 2 chicken bouillon cubes in the water.
Add the boneless, skinless chicken breasts and cook at a gentle boil for about 25 minutes, or until the internal temperature reaches 165°F.
Remove the chicken from the broth and shred using two forks.

Mixed Vegetables

Cook the frozen mixed vegetables according to the package directions or microwave from frozen until heated through. Drain well to remove any excess liquid.

Mexican Chicken Salad

In a large mixing bowl, combine the shredded chicken, cooked vegetables, jalapeño, green onions, mayonnaise, sour cream, lime juice, and vinegar. Stir until everything is evenly coated.
Season with Mexican hot sauce, salt, and black pepper to taste.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

Diana’s Tips for Success

Chef's Tip: Mix the dressing while the chicken and vegetables are still warm. As they cool in the refrigerator, they absorb the lime dressing more effectively, creating deeper flavor throughout the salad.

Don't overcook the chicken or it can become dry.
Drain the vegetables well so the dressing stays creamy.
Fresh lime juice gives the best flavor.
Chill for at least 30 minutes before serving.
Taste again after chilling and adjust the seasoning if needed.

I usually make this recipe fresh because my family eats it almost as quickly as I make it. It's also a great way to use leftover chicken breasts or rotisserie chicken.

Serving Ideas

One of my favorite things about this recipe is how versatile it is. Serve it with any of the following:

Crispy tostada shells
Saltine crackers
Tortilla chips
Lettuce wraps
Over shredded cabbage
On top of a green salad

Optional Toppings

Avocado Slices
Pico de Gallo
Mexican Hot Sauce
Chopped Cilantro
Queso Fresco

Easy Variations

If you'd like to change things up, this recipe is easy to customize.

Substitute plain Greek yogurt for the sour cream for a lighter version.
Use rotisserie chicken for an even quicker meal.

Storage

Store Mexican Chicken Salad in an airtight container in the refrigerator for up to 4 days.

The flavors continue to develop as the salad chills, making it even better the next day. If needed, stir in a squeeze of fresh lime juice before serving to brighten the dressing.

Nutrition