![]() |
Mexican Chicken Salad | ![]() |
Low Carb. High Protein. Weight Watchers Friendly. Weeknight Friendly. Naturally Gluten Free. Inexpensive. Quick to the Table. What're you waiting for?!
Chicken, the Culinary Chameleon
My favorite just-turned-twelve-year old has a cautious palette, he just doesn’t like surprises. But during a Florida beach vacation last year, he worked up the gumption to try alligator. “It tastes like chicken,” he reported later, obviously surprised that something so exotic could taste so familiar.
That’s the funny thing about chicken, right? Other meats “do” often remind us of chicken. But chicken is itself a culinary chameleon, it easily adapts to different flavors. We love this Mexican Chicken Salad but we also love Asian Chicken Salad and Chicken Greek Salad with Simple Hummus. What’s next, I wonder?!

that I'm adding it to a special collection of easy summer recipes
published every summer since 2009.
Watch for new "summer easy" recipes all summer long!
With a free e-mail subscription, you'll never miss a one!
QUICK SUPPER: MEXICAN CHICKEN SALAD
Time to table: 50 minutes
Makes 7 cups
-
LIME-YOGURT VINAIGRETTE
- 1/4 cup (60g) non-fat Greek yogurt
- Zest of a lime
- Juice of a lime (about 1-1/2 tablespoons)
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped green onion
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1 teaspoon cumin
- 1 teaspoon kosher salt (see ALANNA’s TIPS)
- Freshly ground pepper to taste
-
CHICKEN SALAD
- 1 pound breast meat from a rotisserie chicken
- 1/2 15-ounce can black beans, rinsed and drained
- 1 small jicama, peeled and diced (about 1 cup)
- 2 ears corn, kernels sliced off (about 1 cup)
- 1 large tomato, cubed (see TIPS)
-
TO SERVE
- Lettuce leaves
- Small tomatoes, jicama slices, chopped cilantro, avocado slices for garnish
LIME-YOGURT VINAIGRETTE Mix all ingredients in a small food processor or by hand with a whisk. Can be made ahead.
CHICKEN SALAD Pull the skin off the chicken, then the meat off the bones. Cut into bite-size pieces and refrigerate until ready to mix.
Prep the veggies.
Combine the chicken, veggies and Lime-Yogurt vinaigrette.
TO SERVE Line a large bowl with lettuce leaves, spoon salad into leaves.
MAKE-AHEAD Can be made up to 8 hours before serving.
MORE IDEAS Cut corn tortillas into strips or wedges and bake until crisp; break into pieces and sprinkle over top. Serve with warm tortillas or soft whole lettuce leaves on the side for “wraps”.
Use the chicken mixture as the meat topping for Mexican Pizza (Oaxaca Tlayuda).

















Celebrating Cinco de Mayo at Home? Recipe Ideas!
(hover with a mouse for a description; otherwise click a photo to view the recipe)~ Deep Mexico: Ingredient-Driven Mexican Meal Prep ~
~ more Mexican recipes ~
More Chicken Salad Recipes
(hover with a mouse for a description; otherwise click a photo to view the recipe)~ more cooked chicken recipes ~
Shop Your Pantry First
~ yogurt recipes ~
~ lime recipes ~
~ cooked chicken recipes ~
~ canned & dried beans ~
~ jicama recipes ~
~ corn recipes ~
~ tomato recipes ~
~ All Recipes, By Ingredient ~
~ How to Save Money on Groceries ~
© Copyright Kitchen Parade 2014 & 2019
Comments
Post a Comment
Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna