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mexican chicken salad served in a clear glass bowl and garnished with radishes, lime, and cilantro

Mexican Chicken Salad

Mexican chicken salad is DELICIOUS!! A make-ahead chicken salad recipe with Mexican-inspired flair. The perfect blend of sweet, salty, and tart.
5 from 2 votes
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Author Kori Butler
Prep Time 15 minutes
Total Time 1 day 15 minutes
Course Salad Recipes
Cuisine Mexican
Servings 8
Calories 304 kcal

Ingredients
  

  • 4 cups chicken breast (cooked and shredded)
  • 1 cup sweet frozen corn (thawed)
  • 2 stalks celery (sliced about ¼")
  • ½ cup radishes (cut into bite size pieces)
  • ¼ cup red onion (finely chopped)
  • 1 mango (½" diced)
  • 1 jalapeno (remove seeds and finely chop)
  • ½ cup pepitas (shelled, roasted, and salted)
  • ¼ cup cilantro (chopped; save a little for garnish)
  • 1 cup mayonnaise
  • ½ cup sour cream
  • 2 limes (juice of 1 lime plus extra slices for garnish)
  • ½ teaspoon cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

Instructions
 

  • Mix all ingredients in a bowl. Cover and refrigerate up to 24 hours.
  • Season with salt and pepper to taste.
  • Serve with sliced radishes and cilantro for garnish.

Kori's Tips

  • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
  • VARIATIONS: Use grilled chicken in place of rotisserie chicken. Make it spicier by adding more jalapeno. 
  • TOP TIPS: Can be made up to 24 hours in advance.
  • SERVING SUGGESTIONS: Garnish with radish slices, lime slices, and fresh cilantro. Season to taste with salt and pepper.

Nutrition

Calories: 304kcalCarbohydrates: 6gProtein: 13gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 56mgSodium: 259mgPotassium: 333mgFiber: 1gSugar: 5gVitamin A: 503IUVitamin C: 14mgCalcium: 30mgIron: 1mg
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