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Colorful Mexican Chicken Salad with grilled chicken, corn, black beans, avocado, cherry tomatoes, red onion, and cilantro in a white bowl on a rustic wooden table.

Mexican Chicken Salad Bowl – High Protein & Full of Flavor

This vibrant and zesty Mexican Chicken Salad is a flavor-packed dish loaded with tender shredded chicken, fresh veggies, and a creamy, tangy dressing with a hint of lime. It’s perfect for meal prep, potlucks, or an easy lunch that doesn’t skimp on bold Mexican flavors. Whether served in lettuce cups, on tostadas, or as a sandwich filling, this salad brings a fiesta to your table!

  • Total Time: 25 minutes
  • Yield: 4 cups

Ingredients

  • 2 cups cooked chicken breast, shredded

  • 1/2 cup mayonnaise

  • 1/4 cup sour cream

  • 1 tablespoon lime juice (freshly squeezed)

  • 1 teaspoon ground cumin

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon salt (adjust to taste)

  • 1/4 teaspoon black pepper

  • 1 cup corn kernels (cooked or canned, drained)

  • 1/2 cup canned black beans, rinsed and drained

  • 1/2 cup cherry tomatoes, quartered

  • 1/4 cup red onion, finely diced

  • 1/4 cup fresh cilantro, chopped

  • 1 jalapeño, finely chopped (optional, for heat)

  • 1 avocado, diced (add before serving for freshness)

Instructions

  • In a large bowl, whisk together the mayonnaise, sour cream, lime juice, cumin, chili powder, garlic powder, salt, and black pepper until smooth.

  • Add the shredded chicken to the bowl and mix well to coat it in the dressing.

  • Stir in the corn, black beans, cherry tomatoes, red onion, cilantro, and jalapeño.

  • Gently fold in the diced avocado just before serving to maintain its texture.

  • Taste and adjust seasoning if needed.

 

  • Chill for at least 15 minutes to let the flavors meld. Serve cold on tostadas, in lettuce cups, or as a sandwich filling.

Notes

  • For a lighter version, substitute Greek yogurt for the sour cream or mayo.

  • Add shredded lettuce for extra crunch and volume.

  • Spice it up with chipotle peppers or hot sauce.

  • Great for meal prep – store in the fridge for up to 3 days (add avocado just before serving).

  • Author: Amanda
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: lunch
  • Method: No-cook or Boil (if chicken is prepared fresh)
  • Cuisine: Mexican
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cup (¼ of recipe)
  • Calories: 320
  • Sugar: 2g
  • Sodium: 400mg
  • Fat: 22g
  • Saturated Fat: 6g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 5g
  • Protein: 22g
  • Cholesterol: 55mg

Keywords: Mexican chicken salad, chicken salad with avocado, easy lunch recipe, creamy chicken salad, meal prep salad