Chicken salad is one of my favorite sandwich fillings. I’m not huge on ham or turkey or roast beef but give me some chicken salad and I’m all about it.

I don’t usually eat to many sandwiches either but if I have chicken salad in the fridge or if it’s on the menu wherever I may be for lunch, then I’ll order it.

My mom makes the best chicken salad ever and this new recipe might just be my second favorite. I had to make something different because I know I couldn’t compete with the best, so here’s my take – Mexican chicken salad.

Chicken salad is also one of the easiest recipes you could make. It’s dump, stir and go.

What is Mexican Chicken Salad?

Mexican Chicken Salad is a vibrant and flavorful dish that combines tender chicken with a mix of fresh vegetables and a creamy, tangy dressing. Originating from the rich culinary traditions of Mexico, this salad is a fusion of classic ingredients that come together to create a harmonious blend of textures and tastes. The addition of red enchilada sauce and taco seasoning gives it a unique twist that sets it apart from your typical chicken salad.

Why You’ll Love this Recipe

• Bursting with Flavor: The combination of red enchilada sauce, taco seasoning, and fresh cilantro creates a symphony of flavors that dance on your palate.
• Versatile: This salad can be served in various ways – on croissant rolls, hearty bread, or even as a filling for tacos.
• Quick and Easy: With simple ingredients and straightforward instructions, you can whip up this dish in no time.
• Healthy: Packed with protein from the chicken and healthy fats from the avocado, this salad is both nutritious and satisfying.

Ingredients

• Chicken Breast: Boneless and skinless, this lean protein forms the hearty base of the salad, offering a tender texture that easily absorbs the flavors of the dressing.
• Mayonnaise: Adds a creamy richness to the salad, balancing the tangy and spicy elements.
• Red Enchilada Sauce: Infuses the salad with a deep, smoky flavor and a hint of heat, characteristic of Mexican cuisine.
• Taco Seasoning Mix: A blend of spices that brings a burst of traditional Mexican flavors, enhancing the overall taste profile.
• Diced Green Chilies: These mild chilies add a subtle heat and a touch of acidity, complementing the creamy dressing.
• Red Bell Pepper: Provides a sweet crunch and vibrant color, adding freshness to the salad.
• Red Onion: Adds a sharp, pungent flavor that cuts through the richness of the mayonnaise.
• Fresh Cilantro: Offers a burst of herbal freshness, enhancing the overall flavor complexity.
• Lime Juice: Adds a zesty tang that brightens up the dish, balancing the creamy and spicy elements.
• Distilled White Vinegar: Contributes a mild acidity that enhances the overall flavor balance.
• Avocado: Adds a creamy texture and a mild, buttery flavor, making the salad more indulgent.

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Substitutions & Additions

• Chicken: You can use rotisserie chicken for a quicker option. If you prefer a different protein, turkey or tofu can be great alternatives.
• Mayonnaise: For a lighter version, substitute with Greek yogurt or a mix of half mayo and half yogurt.
• Red Enchilada Sauce: If you don’t have enchilada sauce, salsa can be a good substitute.
• Vegetables: Feel free to add other veggies like corn, black beans, or jalapeños for extra flavor and texture.

How to Make this Recipe

For this recipe I boiled and chilled my own chicken but you can also use pre-pulled chicken from rotisserie or I know that Costco sells pre-pulled chicken in a package that would be great for this recipe.

If you don’t want to run to the store for pre-pulled chicken add your chicken breast to a pot and fill just to cover with water. Boil over high heat for about 10 minutes or until the chicken is cooked through.

Remove from heat, drain the water, and shred the chicken with two forks. Place in the refrigerator until fully chilled or the freezer if you’re impatient like me. Haha!

You can also make the chicken ahead of time – like a day or two – if you want then just keep it in the fridge until ready to use.

After you chicken is chilled and ready to use, add it to a large bowl with taco seasoning mix and stir together to coat the chicken.

Add the mayo, enchilada sauce, green chilies, bell pepper, onion, cilantro, lime juice, and white vinegar and stir to combine fully. Fold in the diced avocado.

Place in the fridge to chill again for about 1 hour and let the flavors meld together.

You can also serve it immediately but I like to let it sit for a bit to soak up all the flavors.

Serve with crackers, on croissant rolls, or your favorite hearty bread. If you’re looking for a cheese component sprinkle with some queso fresco cheese and add a slice of lettuce if you want.

Not gunna lie, I ate all three sandwiches you see here in these photos. Yep… no shame.

Cooking Tips & Tricks

• Shredding Chicken: For an easier shredding process, use electric beaters on low speed.
• Ingredient Quality: Use fresh cilantro and lime juice for the best flavor. Fresh ingredients make a significant difference in the overall taste.
• Adjusting Spice Levels: If you prefer a spicier salad, add some diced jalapeños or a dash of hot sauce.

Serving Suggestions

Bread Options: Serve on croissant rolls, hearty bread, or even lettuce wraps for a low-carb option.

Garnishes: Top with extra cilantro, a squeeze of lime, or a sprinkle of queso fresco for added flavor.

Pairings: This salad pairs well with a side of tortilla chips and salsa or a refreshing cucumber salad.

Storage Suggestions

Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Serving Later: If you plan to serve the salad later, keep the avocado separate and add it just before serving to prevent browning.

Recipe FAQ

Can I make this salad ahead of time? Yes, you can prepare the salad a day in advance. Just add the avocado right before serving.

Is this salad gluten-free? Yes, the salad itself is gluten-free. Just ensure that the bread or wraps you serve it with are also gluten-free.

Can I use a different type of meat? Absolutely! Turkey or even shrimp can be great substitutes.

How can I make this salad spicier? Add diced jalapeños or a splash of hot sauce to increase the heat level.

What can I use instead of mayonnaise? Greek yogurt or a mix of half mayo and half yogurt can be used for a lighter version.

This Mexican Chicken Salad is a must-try for anyone looking to add a burst of flavor to their meal routine. With its easy preparation and versatile serving options, it’s perfect for any occasion. Give it a try and let the vibrant tastes of Mexico transform your dining experience!