Mexican Chicken Salad {using rotisserie chicken}
This creamy, flavorful Mexican chicken salad is packed with bold flavors and takes just minutes to throw together! Serve it as a hearty salad or sandwich, or grab a bag of tortilla chips — it makes an awesome dip too!
If you are craving more delicious, creamy chicken salad recipes, don’t miss this viral Italian grinder chicken salad, or this yummy avocado chicken salad!
Recipe Ingredients: Mexican Chicken Salad
For the chicken salad:
Ingredient Notes & Substitutions
Rotisserie chicken: I love using shredded rotisserie chicken breast for this recipe for ease and convenience. However, for a bit more flavor, bake your chicken or cook it in the air fryer!
Corn: Canned sweet corn is quick and easy, but you can also used frozen corn — just thaw it beforehand.
Cheese: Freshly grated sharp cheddar cheese is classic in this Southwestern-inspired chicken salad. But feel free to experiment! A Mexican cheese blend would be great, or even pepper jack for some spice!
Heat: If you want to add a little heat, add a few dashes of hot sauce, chopped jalapeños, or a little cayenne pepper or chili powder.
Casey’s Tips
- Shredding the chicken: To get the finely shredded, smooth, “dip-like” texture to this salad, use a stand mixer or hand mixer! It’s so easy and was such a game-changer when I discovered it!
- Storage: This salad is great stored in the fridge in an airtight container for 2-3 days.
How to serve
Dip, Dip, Dip! My absolute favorite way to serve this chicken salad is as a dip with tortilla chips! Make sure to get sturdy chips that will stand up to hearty dipping!
Wraps and sandwiches: Pair this salad with a little shredded lettuce for an easy chicken salad sandwich or wrap.
Lettuce wraps: Spoon this creamy Mexican chicken salad into lettuce cups for a low-carb, high-protein lunch or dinner option.
Did you try this recipe?
Let us know your thoughts on this Mexican chicken salad by leaving a star rating below or sharing it on Instagram!
Thank you! ~ Casey
Mexican Chicken Salad
Ingredients
- 4 cups rotisserie chicken breast, cut into small pieces
- 1 15 oz. can of corn, drained
- 1 4 oz. can diced green chiles, drained
- 1/2 cup red onion, finely chopped
- 1/3 cup cilantro, finely chopped
- 1/2 cup cheddar cheese, shredded I prefer sharp cheddar
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 tsp. garlic powder
- juice of one lime (about 2 tbsp.)
- coarse salt (sea salt, kosher salt) if needed
Instructions
- Prep chicken: Place the chicken in a stand mixer fitted with a paddle attachment. Mix on low for 45-60 seconds until finely shredded. You can also use a hand mixer and mix on medium for 2-3 minutes until the chicken is finely shredded. Transfer the chicken to a large bowl. Note: If you don't have a mixer, just chop the chicken very finely and place into a large bowl.
- Add: Add all remaining ingredients and mix until well-combined. Taste, and add a little salt if needed
- Chill (optional): Serve right away or chill for 30-60 minutes to allow the flavors to marry.
Notes
- Shredding the chicken: To get the finely shredded, smooth, “dip-like” texture to this salad, use a stand mixer or hand mixer! It’s so easy and was such a game-changer when I discovered it!
- Storage: This salad is great stored in the fridge in an airtight container for 2-3 days.
My FAVORITE way to enjoy this dip is with nice, sturdy tortilla chips for dipping! It’s addicting!! I hope you love it! XO ~ Casey