Mexican Chicken Salad
A fresh and zesty salad with shredded chicken, vegetables, and a creamy Mexican-style dressing.
Ingredients
- 2 cups 450g cooked shredded chicken (grilled or boiled)
- 1 cup 150g corn kernels (fresh, canned, or frozen)
- 1 can 15 oz/425g black beans, drained and rinsed
- 1/2 cup 75g cherry tomatoes, halved
- 1/2 cup 75g red bell pepper, diced
- 1/4 cup 30g red onion, finely chopped
- 1/2 cup 75g avocado, diced
- 1/4 cup 15g fresh cilantro, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Juice of 1 lime
- 1/3 cup 80ml sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon hot sauce optional, for heat
Instructions
Prepare the Chicken:
- If not already cooked, boil or grill the chicken breasts until fully cooked.
- Shred the chicken with two forks and let it cool slightly.
Mix the Vegetables:
- In a large bowl, combine corn, black beans, tomatoes, bell pepper, onion, and avocado.
Make the Dressing:
- In a small bowl, whisk together sour cream (or Greek yogurt), mayonnaise, lime juice, hot sauce, cumin, chili powder, salt, and black pepper.
Combine Everything:
- Add the shredded chicken to the vegetable mix.
- Pour the dressing over the salad and toss everything until well coated.
Garnish & Serve:
- Sprinkle with chopped cilantro and serve chilled.
- Enjoy as a salad, taco filling, or sandwich stuffing!
Notes
- For extra crunch: Add crushed tortilla chips or pepitas.
- For a lighter version: Use all Greek yogurt instead of mayo and sour cream.
- For extra protein: Add crumbled queso fresco or shredded cheese.
- Storage: Refrigerate for up to 3 days.