Mexican Chicken Salad

Looking for interesting ways to breathe new life into boring ole chicken breast? I hear you!

I love chicken salad; it’s loaded with protein and such a blank slate for flavors! I usually make my favorite Tarragon Bacon Chicken Salad, and sometimes this Honey Dijon Poppy Seed Chicken Salad. But this day, I was in the mood for something Mexican, so I grabbed my spices, corn, and tomatoes, and got to work!

TIP: Boneless, skinless chicken breasts work just fine in this recipe, but I will always recommend roasting (bone-in, skin on) split chicken breasts in the oven instead, then simply removing the skin and pulling the meat off the bones. There is such a major difference in the meat! It’s so much more tender and moist than boneless, skinless breast meat. Give it a try!

TIP: These flavors work especially well with corn, so I recommend serving it in a corn tortilla or on top of a tostada shell as opposed to bread.

TIP: If you want to add even more of a protein punch, add some black beans!

Mexican Chicken Salad

2 chicken breasts, roasted and shredded
1/2 tsp ground cumin
1/2 tsp ground garlic powder
1/2 tsp ground onion powder
1/2 tsp ground chili powder
1/4 tsp ground paprika
1/3 C sour cream
1/3 C mayonnaise
1/3 C your favorite salsa
1 C celery, chopped
1 C corn (if using frozen, thaw first)
1 TBSP lime juice
2 green onions, sliced thinly
1 TBSP cilantro, chopped
OPTIONAL: 1 jalapeño, finely diced
Salt and pepper to taste

In a large bowl, combine all ingredients and stir until well distributed.

Make a wrap or a tostada with your choice of favorite Mexican toppings! Suggestions: additional salsa, sharp cheddar or Oaxaca cheese, diced tomatoes, chunks of fresh avocado, and even more chopped green onions and fresh cilantro.

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