Mexican Fiesta Chicken Salad
You will love this recipe that is a Mexican twist on chicken salad lightened up with Greek yogurt. Mexican Fiesta Chicken Salad is an easy summer meal and no need to turn on the oven!
Here I go again with the Mexican food recipes. I’m an addict, I tell you! Any meal that gives me an excuse to whip up a batch of my favorite guacamole and I’m just gonna make it happen. The best Mexican food I ever had was on my trip to California last year, but since I’m on the other side of the country from California, I need to get my fix by making it at home once (or twice) a week! This Mexican Fiesta Chicken Salad is where it’s at, folks.
My friend Jocelyn has an awesome blog called Inside BruCrew Life and I got the idea for this fiesta chicken salad from there – she is mostly a baking blog, but I have made more dinners from her site than I can count. This one did not fail to disappoint! I had the pleasure of meeting Jocelyn in person back in May at the BlogHer food conference in Miami. She’s super awesome! She also was one of the speakers at the conference.
My hubby and I ate this Mexican fiesta chicken salad for three days straight because it made so much. I never got sick of it! It actually tasted even better as time went on. Something about those flavors coming together as it sat in the ‘fridge. This is so simple to make but the taste isn’t “simple” at all. You may also want to try this avocado ranch chicken salad wrap from my friend Holly. They look so tasty. Enjoy!
- 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
- Combine the chicken, beans, tomatoes, and corn in a large bowl. Set aside.
- 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.
- Serve on bread, in a pita, or in a wrap.
Recipe source: adapted from insidebrucrewlife.com
I love that you used greek yoghurt instead of yoghurt, a healthy alternative and still delicious!! xoxo
Love this twist on chicken salad!
yum yum yum YUM! Thank You and your friend Jocelyn for this delicious sounding salad – I need to check out Inside BruCrew Life …
I am addicted to mexican food too, so keep them coming!
I would totally like to make a vegan version of this with chickpeas and vegan mayo. I bet it would be awesome!
One can never eat too many Mexican dishes! I love the stuff. And love this — terrific recipe. Thanks.
My husband and I are also addicted to Mexican food! It’s not only delicious but so easy to make! Thank you for sharing!
Well considering I’m a mexican food addict as well I know I would love this! It sounds awesome!
What an interesting idea
Woo hoo! I am so glad to hear you are enjoying the savor dinners I post here and there. This chicken salad is one of my favorites and I love that you used yogurt in place of the mayo. It’s a fun healthy twist that I do sometimes too!!! It was so great to meet you at the conference…you are seriously so sweet!!!
I love it when a recipe (especially a delicious recipe) makes enough for leftovers the next day!
This looks awesome, Ashley! We are total Mexican food addicts too so I know these would be a huge hit at our house! Love that it’s lightened up too 🙂
My husband would devour this!!
What a great lunch!
Yum! So much good stuff in a wrap! Would work perfectly for my lunch at work!
What a great looking wrap! It’s perfect for lunch 🙂
Never apologize for a Mexican food recipes — there are never enough! I love Jocelyn’s blog, and this chicken salad wrap looks delicious! 🙂
Love the addition of beans! I’ll take a good chicken salad any-day-of-the-week!
great lunch idea! we love chicken salad!