Go Back
–+ servings
Mexican chicken salad in a white bowl.

Mexican Chicken Salad

Casey Rooney
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 a sandwich, or grab a bag of chips -- it makes an awesome dip too!
5 from 1 vote
Print Recipe Pin Recipe
Save the recipe form - SALAD

💌 Save to your inbox!

Enter your email and send this recipe straight to your inbox. As a bonus, you'll receive more easy recipes every week!

Prep Time 20 minutes
Chilling time (optional) 30 minutes
Total Time 50 minutes
Course Appetizer, Dip, Main Course
Cuisine American, Mexican, tex mex
Servings 6

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.