FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
mexican chicken salad recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: General
Description
A Mexican-inspired twist on classic chicken salad featuring bold spices, roasted corn, crunchy vegetables, and a vibrant spiced pepita pesto swirl. This high-protein recipe is perfect for a make-ahead lunch or light dinner.
Ingredients
- 1 pound cooked shredded chicken breast
- 1/2 cup mayonnaise (or half mayonnaise, half full-fat Greek yogurt)
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin (for dressing)
- 1 teaspoon chili powder
- 1/2 teaspoon sea salt (for dressing)
- 1/4 teaspoon black pepper
- 1/2 cup finely diced red onion
- 1/2 cup finely diced celery
- 1/2 cup finely diced red bell pepper
- 1 cup roasted corn kernels
- 1/2 cup raw pepitas (shelled pumpkin seeds)
- 1 cup packed fresh cilantro leaves and stems
- 1 seeded jalapeño
- 1 medium garlic clove
- 1 tablespoon fresh lime juice (for pesto)
- 3 tablespoons neutral oil
- 1/4 teaspoon ground cumin (for pesto)
- 1/4 teaspoon sea salt (for pesto)
- 1 tablespoon toasted pepitas (garnish)
- Cilantro sprigs (garnish)
Instructions
- Prepare Chicken and Corn: Poach or bake 1 pound of chicken breast until cooked; cool completely, then shred finely. Spread 1 cup of corn kernels on a baking sheet and roast at 400°F (200°C) for 10–15 minutes until lightly charred; let cool fully.
- Make Spiced Pepita Pesto: Toast 1/2 cup raw pepitas in a dry skillet for 3–5 minutes until fragrant. Transfer to a food processor and add cilantro, seeded jalapeño, garlic, lime juice, oil, cumin, and salt. Process until a thick pesto forms.
- Assemble Salad Base: In a large bowl, combine the shredded chicken, diced red onion, celery, red bell pepper, and cooled roasted corn kernels. Toss gently to combine.
- Create Creamy Dressing: In a separate small bowl, whisk together the mayonnaise, lime juice, cumin, chili powder, salt, and pepper until fully combined.
- Combine and Swirl Pesto: Pour the dressing over the chicken mixture and toss gently to coat. Add about three-quarters of the pesto to the salad and fold gently to create distinct green swirls and streaks without fully mixing.
- Chill and Serve: Refrigerate for at least 30 minutes to let flavors meld. Garnish with remaining pesto, toasted pepitas, and cilantro sprigs before serving.
Notes
To quickly shred cooked chicken, place it warm in a stand mixer bowl and run on low speed for 30 seconds. To mellow the harsh taste of raw red onion, soak the diced onion in cold water for 10 minutes before adding to the salad. Do not freeze this chicken salad, as the mayonnaise and vegetables will separate and become watery upon thawing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: No Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 460 calories
- Sugar: 3g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 5g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg