Mexican Chicken Salad
This Mexican Chicken Salad is made with shredded chicken, bell peppers, corn, and cilantro tossed in a creamy jalapeño lime dressing. It costs just $2.67 per serving and is ready in 10 minutes.
Servings: 4
Cost: $10.66, $2.67 per Servings
Ingredients
- 4 cups shredded cooked chicken
- 1 red bell pepper diced
- 1 orange bell pepper diced
- ½ red onion diced
- ½ cup corn
- ½ cup chopped cilantro
- ½ cup mayonnaise
- ½ cup plain Greek yogurt
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 4 pickled jalapeño slices chopped
- 2 tablespoons pickled jalapeño juice from the jar
- Juice of 1 lime
Instructions
- In a large bowl, whisk together the mayonnaise, Greek yogurt, salt, pepper, cumin, paprika, chopped jalapeños, jalapeño juice, and lime juice until smooth.
- Add the shredded chicken, bell peppers, red onion, corn, and cilantro. Stir until everything is evenly coated in the dressing.
- Serve immediately, or refrigerate until ready to serve.
Notes
This salad is delicious served on its own, with tortilla chips, in tortillas, or over a bed of lettuce.
Feel free to add a can of drained beans or your favorite mixed vegetables for extra flavor and texture.
For a quick shortcut, use shredded rotisserie chicken or well-drained canned chicken.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
If you prefer a little more heat, add extra chopped pickled jalapeños.
Fresh or thawed frozen corn both work well in this recipe.
Nutrition
Calories: 483kcal | Carbohydrates: 11g | Protein: 39g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 878mg | Potassium: 578mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2256IU | Vitamin C: 79mg | Calcium: 63mg | Iron: 3mg
