Mexican Fiesta Chicken Salad
Prep time
Total time
You will love this recipe that is a Mexican twist on chicken salad lightened up with Greek yogurt. Easy summer meal and no need to turn on the oven!
Recipe type: Lunch
Cuisine: Mexican
Serves: 8 cups
  • 5 cups cooked chicken, shredded
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (10 oz.) can diced tomatoes with chilies
  • 1½ cup sweet corn
  • 1 cup Greek yogurt (can use mayo)
  • ¾ cup cilantro leaves, packed
  • 3 Tablespoons lime juice
  • salt and pepper, to taste
  1. Combine the chicken, beans, tomatoes, and corn in a large bowl. Set aside.
  2. Place the Greek yogurt OR mayonnaise, cilantro, and lime juice in a food processor or blender (on pulse mode) and pulse until mixed together. Stir the mayonnaise into the chicken mixture until thoroughly combined. Season to taste with the salt and pepper. Refrigerate for at least 2-3 hours for the flavor to develop more.
  3. Serve on bread, in a pita, or in a wrap.
Recipe by Wishes and Dishes at