Best 6 Mexican Inspired Chicken Salad Recipes

Tantalize your taste buds with a culinary journey to Mexico, where flavors dance and spices ignite. Our Mexican-inspired chicken salad is a symphony of zesty ingredients, promising a fiesta in your mouth. This versatile dish can be enjoyed as a refreshing salad, a delightful sandwich filling, or a flavorful taco topping. Get ready to embark on a taste adventure with our carefully curated recipes, each offering a unique twist on this classic dish.

Our first recipe, the Classic Mexican Chicken Salad, is a timeless favorite that captures the essence of Mexican cuisine. Tender chicken, crisp vegetables, and a tangy dressing come together in perfect harmony. If you're craving a bit of heat, our Spicy Mexican Chicken Salad is sure to satisfy. A blend of chili peppers and spices adds a fiery kick that will leave your taste buds tingling.

For a lighter and healthier option, our Grilled Mexican Chicken Salad features succulent grilled chicken and a refreshing dressing made with Greek yogurt. Avocado and black beans add a touch of creaminess and a boost of protein. And for those who love the convenience of a quick meal, our Mexican Chicken Salad Stuffed Avocados are a must-try. Creamy avocado halves are filled with a flavorful chicken salad mixture, creating a satisfying and nutritious snack or light lunch.

No matter your preference, our Mexican-inspired chicken salad recipes are sure to impress your palate. So gather your ingredients, put on your apron, and let's embark on this culinary adventure together. ¡Buen provecho!

Here are our top 6 tried and tested recipes!

MEXICAN CHICKEN SALAD (CHIPOTLE COPYCAT RECIPE)

Mexican Chicken Salad (Chipotle Copycat Recipe) image

This delicious Mexican Chicken Salad is a copycat of the hearty and super popular salad from Chipotle. Easy and so tasty!

Provided by Becky Hardin

Categories Main Course

Time 40m

Number Of Ingredients 31

Ingredients

1 1/2 pounds chicken breasts (cut into bite size pieces)
1/2 tablespoon chipotle chili powder (sub regular chili powder)
1 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic (minced)
2 tablespoons apple cider vinegar (sub any vinegar)
3 tablespoons olive oil (divided)
1 tablespoon olive oil
2 bell peppers (sliced)
1/2 large or 1 small red onion (sliced)
1/4 teaspoon oregano
1/2 teaspoon salt
14.5 ounces black beans (drained)
1/2 chipotle chili powder (sub regular chili powder)
1/2 teaspoon cumin
Juice of 1/2 lime
1/4 cup olive oil
3 tablespoons red wine vinegar
1/2 teaspoon cumin
1/4 teaspoon chipotle chili powder (sub regular chili powder)
1 clove garlic (minced)
1 tablespoon honey
Pinch of salt and pepper
8 heaping cups mixed greens
Salsa
Sour cream
Monterrey jack cheese
Guacamole
pico de gallo

Steps:

Marinate the chicken: In a bowl or sealable plastic bag, combine the chicken, chili powder, cumin, oregano, salt, pepper, garlic, vinegar, and 2 tablespoons olive oil. Marinate for at least 30 minutes or as long as overnight.
Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté the chicken pieces for 8-10 minutes until golden brown and cooked through. Remove the chicken from the pan.
Prepare the fajita veggies: To the same pan, add in the olive oil, peppers, onion, oregano, and salt. Sauté for 5-6 minutes until softened and caramelized.
Prepare the beans: Add the beans, chili powder, cumin, and lime juice to a saucepan over medium heat. Cook the beans for a few minutes, stirring occasionally, until heated. Taste and add salt if needed.
Make the dressing: Whisk together all dressing ingredients in a jar or bowl.
Assemble the salad: Place 2 heaping cups of salad greens on each plate. Top with chicken, black beans, fajita veggies, and additional toppings like salsa, sour cream, guacamole, pico, and cheese. Drizzle dressing over each salad.

Nutrition Facts : Calories 496 kcal, Carbohydrate 12 g, Protein 37 g, Fat 33 g, SaturatedFat 5 g, Cholesterol 109 mg, Sodium 1168 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

MEXICAN CHICKEN SALAD

Mexican Chicken Salad image

Mexican chicken salad is DELICIOUS!! A make-ahead chicken salad recipe with Mexican-inspired flair. The perfect blend of sweet, salty, and tart.

Provided by Kori

Categories Salad Recipes

Time P1DT15m

Number Of Ingredients 15

Ingredients

4 cups chicken breast ((cooked and shredded))
1 cup sweet frozen corn ((thawed))
2 stalks celery ((sliced about ¼"))
½ cup radishes ((cut into bite size pieces))
¼ cup red onion ((finely chopped))
1 mango ((½" diced))
1 jalapeno ((remove seeds and finely chop))
½ cup pepitas (shelled, roasted, and salted)
¼ cup cilantro ((chopped; save a little for garnish))
1 cup mayonnaise
½ cup sour cream
2 limes ((juice of 1 lime plus extra slices for garnish))
½ teaspoon cumin
1 teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

Mix all ingredients in a bowl. Cover and refrigerate up to 24 hours.
Season with salt and pepper to taste.
Serve with sliced radishes and cilantro for garnish.

Nutrition Facts : Calories 304 kcal, Carbohydrate 6 g, Protein 13 g, Fat 25 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 56 mg, Sodium 259 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 19 g, ServingSize 1 serving

LAYERED MEXICAN CHICKEN SALAD

Layered Mexican Chicken Salad image

Time-saving shortcuts, like rotisserie chicken, prepared dressing, crunchy chips, and pre-shredded cheese, make this salad easy and quick. Fresh summer tomatoes add great color and taste.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

3/4 cup ranch dressing
1 teaspoon Old El Paso™ 25% less sodium taco seasoning mix (from 1-oz pkg)
4 cups shredded lettuce
1 can (15 oz) red kidney beans, drained, rinsed
1 1/2 cups shredded deli rotisserie chicken (without skin)
1 cup coarsely crushed hint-of-lime white corn tortilla chips (from 13 1/2-oz package)
1 cup shredded Mexican-style taco cheese (4 oz)
1/2 cup grape or cherry tomatoes, halved

Steps:

In small bowl, mix dressing and taco seasoning mix.
On large serving platter or individual serving plates, layer remaining ingredients except tomatoes. Drizzle with dressing. Sprinkle with tomatoes.

Nutrition Facts : Calories 590, Carbohydrate 35 g, Cholesterol 80 mg, Fat 4 1/2, Fiber 6 g, Protein 29 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 7 g, TransFat 0 g

KIKI'S MEXICAN CHICKEN SALAD

Kiki's Mexican Chicken Salad image

I have many favorite chicken salad recipes, but my family and friends love spicy food. That's when this salad fits the bill. Serve it as a side dish at BBQs or as an entree on a busy night after work.

Provided by KIKI810

Categories Salad

Time 1h15m

Yield 6

Number Of Ingredients 17

Ingredients

2 ½ cups shredded cooked chicken meat
½ cup julienned carrots
¼ cup julienned red bell pepper
¼ cup julienned jicama
¼ cup julienned red onion
2 (11 ounce) cans whole kernel corn, drained
1 cup cherry tomatoes, halved
3 avocados - peeled, pitted, and chopped
2 tablespoons chopped fresh cilantro
½ cup sour cream
⅔ cup mayonnaise
2 tablespoons fresh lemon juice
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon pepper
1 (1.25 ounce) package taco seasoning
1 teaspoon hot pepper sauce

Steps:

In a large bowl, gently mix the chicken, carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados, and cilantro.
In a separate bowl, mix the sour cream, mayonnaise, lemon juice, cumin, salt, pepper, taco seasoning, and hot pepper sauce. Pour over the salad, and toss to coat. Cover and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 607 calories, Carbohydrate 37.8 g, Cholesterol 61.5 mg, Fat 43.6 g, Fiber 9.9 g, Protein 22.1 g, SaturatedFat 9 g, Sodium 1139.6 mg, Sugar 6.4 g

MEXICAN STYLE CHICKEN SALAD

Mexican Style Chicken Salad image

Delicious spicy and satisfying salad that can be served as a main dish. I make this as often as I can, can't get enough.

Provided by SpicyHot

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 boneless skinless chicken breasts
3/4 cup olive oil
2 teaspoons cayenne pepper
2 teaspoons black pepper
1 teaspoon thyme
2 teaspoons salt
2 (15 1/2 ounce) cans goya black beans, drained
1 (17 5/8 ounce) jar goya salsa pico de gallo
2 cups whole kernel corn
1 tablespoon garlic powder
1 tablespoon onion powder
1 (15 ounce) bag dole leafy romaine lettuce, salad
1 (16 ounce) bottle kraft ranch dressing
1 (16 ounce) bottle kraft Italian dressing

Steps:

In a bowl combine black beans, salsa, corn, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, 1 teaspoon salt, 1 table spoon garlic powder and 1 tablespoon onion powder. stir to blend all ingredients. cover and set aside.
Wash chicken breasts, pat dry with paper towel.
season chicken with 1 teaspoon cayenne pepper, 1 teaspoon black pepper,1 teaspoon thyme and 1 teaspoon salt.
Heat oil in a large skillet on medium-high heat.
once oil is hot (it will take about 2 minutes) add chicken, cook on each side for 5 minutes or until no longer pink inside.
remove chicken from skillet. cut into strips.
Assembly of each individual salad: on a plate, put 1/4 bag of salad, 1/4 of bean, salsa and corn mixture, the strips of 1 whole chicken breast and dress with BOTH dressings to your taste.

Nutrition Facts : Calories 1789.3, Fat 137.6, SaturatedFat 20.9, Cholesterol 100.2, Sodium 4516.5, Carbohydrate 92, Fiber 24.2, Sugar 18.4, Protein 52.9

MEXICAN CHICKEN PASTA SALAD

Mexican Chicken Pasta Salad image

Cool, refreshing salad with a Mexican flavor. This can be served as a side dish or entree. (Prep time includes 1 hour refrigeration time)

Provided by papergoddess

Categories One Dish Meal

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

8 ounces penne pasta (2 cups uncooked)
2 cooked chicken breasts, diced (about 2 cups)
1 (8 3/4 ounce) can whole kernel corn, drained
1 small zucchini, cut in half lengthwise, then sliced
1 -2 stalk celery, sliced thin
1 medium sweet red pepper, sliced
1 medium green pepper, sliced (optional)
4 green onions, sliced
1 (4 -7 ounce) can green chilies
1/2-1 cup shredded cheddar cheese (optional)
2 cups lettuce, chopped
1/4 cup chopped cilantro
3/4 cup mayonnaise
1/4 cup sour cream or 1/4 cup yogurt
2 tablespoons ReaLime juice
2 teaspoons sugar
1/2 teaspoon salt
3/4 teaspoon cumin
1/2 teaspoon chili powder

Steps:

Cook pasta according to package directions, drain, rinse, and set aside.
Combine all vegetables in a large bowl.
Combine all dressing ingredients; stir thoroughly.
Pour dressing over salad; toss to coat.
Chill 1 hour, then serve.
Note: Instead of mixing lettuce into salad, you can layer it on top to keep it from wilting.

Tips:

For the best flavor, use fresh, ripe ingredients.
If you don't have a rotisserie chicken, you can use cooked chicken breasts or thighs.
To make the chicken salad ahead of time, cook the chicken and vegetables the day before and store them in the refrigerator. Assemble the salad just before serving.
Serve the chicken salad on a bed of lettuce or greens, or in a tortilla wrap.
Garnish the chicken salad with fresh cilantro, tomatoes, or avocado.

Conclusion:

This Mexican-inspired chicken salad is a flavorful and refreshing dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover chicken. With its zesty dressing and colorful ingredients, this salad is sure to be a hit with everyone who tries it. So next time you are looking for a quick and easy meal, give this Mexican-inspired chicken salad a try.