Name: Mexican Chicken Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: Mexican
Ingredients: 3 medium gold potatoes, peeled and cubed; 2 cloves garlic, minced; 4 cups cooked rotisserie chicken, skin removed and shredded (1 whole chicken); 12 ounce bag frozen peas and carrots mix; 1 cup canned corn kernels, drained; 1 red bell pepper, diced; 1/2 cup mayonnaise; 1 cup Mexican crema (or sour cream or greek yogurt); 2 tsp yellow mustard; 2 tbsp lime juice; 1/4 cup diced pickled jalapenos with 1 tablespoon brine; 1 tsp salt; Cilantro for garnish

If you’re looking for a hearty, colorful dish that’s bursting with vibrant flavor, look no further than this Mexican Chicken Salad Recipe. This classic is a celebration of shredded rotisserie chicken, crisp veggies, and a creamy, zesty dressing—all tossed together and chilled to absolute perfection. Loved for its versatility and irresistible combination of tangy, savory, and mildly spicy notes, the Mexican Chicken Salad Recipe is just as perfect for a quick family lunch as it is for a potluck or festive gathering. It’s creamy, cold, and endlessly customizable, making it a go-to whenever you crave something both comforting and refreshing.

Mexican Chicken Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Mexican Chicken Salad Recipe lies in its straightforward ingredients, each one playing a vital role in creating that familiar, crave-worthy flavor and texture. From vibrant veggies to the rich creaminess of the dressing, every component brings something unique to your bowl.

Gold potatoes: Creamy and mild, these create a soft, hearty base that soaks up all the dressing goodness.
Garlic: Adds a subtle aromatic kick that enhances every bite.
Rotisserie chicken: Shredded, juicy, and packed with flavor, it makes this salad wonderfully satisfying and easy to prepare.
Frozen peas and carrots: A splash of vibrant color and sweetness, plus plenty of crunch and nutrition.
Canned corn kernels: Sweet bursts of corn brighten up every forkful.
Red bell pepper: Fresh, crisp, and slightly sweet, this veggie brings a beautiful pop of color.
Mayonnaise: Provides rich creaminess and classic comfort.
Mexican crema (or sour cream/Greek yogurt): Delivers tangy notes and luscious texture.
Yellow mustard: A touch of mild sharpness that makes the flavors sing.
Lime juice: Refreshes everything with its bright, citrusy zing.
Pickled jalapeños and brine: Infuse just the right amount of heat and a punch of tangy complexity.
Salt: Pulls all the flavors together.
Cilantro: The perfect fresh finish for garnish.

How to Make Mexican Chicken Salad Recipe

Step 1: Cook the Potatoes

Start by bringing a medium saucepan of water to a boil over high heat. Add the peeled, cubed gold potatoes and cook until fork-tender, about 6 to 8 minutes. Drain well and set aside to cool. These tender potatoes make a chunky, satisfying base for the Mexican Chicken Salad Recipe.

Step 2: Prepare the Veggies

While the potatoes are cooking, place another saucepan on low heat. Add the minced garlic along with the frozen peas and carrots. Simmer gently, stirring often, until the veggies are fully thawed and cooked through. Set them aside to chill—this keeps the final salad crisp and refreshing.

Step 3: Whisk Up the Creamy Dressing

In a small mixing bowl, combine mayonnaise, Mexican crema (or your preferred creamy substitute), yellow mustard, fresh lime juice, pickled jalapeños and a tablespoon of their tangy brine, and salt. Whisk everything together until it’s smooth and well blended. Give it a quick taste, and adjust the seasoning to suit your flavor preferences.

Step 4: Assemble the Salad

Grab a large mixing bowl and combine the shredded rotisserie chicken, crisp red bell pepper, and sweet corn kernels. Once the potatoes and peas-and-carrots mixture have cooled completely, add them to the bowl as well. This vibrant mix makes the Mexican Chicken Salad Recipe as beautiful as it is delicious.

Step 5: Toss and Chill

Pour your fresh creamy dressing over all the ingredients and gently toss everything together with a large spoon until each bite is well coated. For the best flavor and texture, cover the salad and refrigerate it for at least an hour—this chill time allows all those delicious flavors to meld together beautifully.

How to Serve Mexican Chicken Salad Recipe

Garnishes

A handful of freshly chopped cilantro is the most classic and refreshing way to garnish your Mexican Chicken Salad Recipe. You can also sprinkle sliced jalapeños or some extra diced red bell pepper on top for a pop of color and flavor. Just before serving, a squeeze of extra lime can also brighten each serving.

Side Dishes

Pair your chilled Mexican Chicken Salad Recipe with crisp tortilla chips, warm tostadas, or a pile of saltine crackers for that classic, scoopable experience. Lightly dressed green salads, sliced avocado, or even a simple bowl of black bean soup make wonderful sidekicks for a complete meal.

Creative Ways to Present

For a festive twist, serve the salad inside halved avocados or spooned into lettuce cups for a handheld treat. You could also layer it into mason jars for picnics and lunches on the go, or use it as a filling for burritos, wraps, or crispy tacos—the possibilities for sharing and enjoying Mexican Chicken Salad Recipe are nearly endless!

Make Ahead and Storage

Storing Leftovers

Transfer any extra Mexican Chicken Salad Recipe to an airtight container and keep it in the fridge. It stays fresh and tasty for up to 3 days, and actually develops even more flavor as it sits—a delicious bonus!

Freezing

While this salad is best enjoyed fresh or chilled from the refrigerator, freezing is generally not recommended. The creamy dressing can separate, and the veggies and potatoes may become mushy once thawed. Instead, try to prepare only the amount you’ll need to enjoy within a few days.

Reheating

Mexican Chicken Salad Recipe is meant to be enjoyed cold or at cool room temperature, so there’s no need to reheat. If you’ve just removed it from the fridge, let it sit out for about 10 to 15 minutes to take the chill off before serving for the best flavor and texture.

FAQs

Can I use another type of chicken?

Absolutely! While rotisserie chicken is convenient and flavorful, you can use boiled, baked, or even grilled chicken breast or thighs. Just make sure to shred or dice the chicken finely for easy mixing and eating.

What else can I add to this salad?

Feel free to get creative—try chopped celery, diced apple for a hint of sweetness, or drained black beans for extra heartiness. Some folks love to toss in a spoonful of chipotle salsa to add smoky depth to their Mexican Chicken Salad Recipe.

Can I make this salad ahead of time?

Yes! In fact, making it a day early is a great idea. Letting the Mexican Chicken Salad Recipe chill in the fridge overnight gives all the flavors time to mingle, making each bite even more delicious the next day.

Is there a substitute for Mexican crema?

If you can’t find Mexican crema, sour cream or plain Greek yogurt work beautifully, lending their own tangy twist to the dressing without sacrificing the creamy richness.

How spicy is this salad?

This Mexican Chicken Salad Recipe is mildly spicy due to the pickled jalapeños, but you can easily adjust the heat by adding more or less according to your preference. Omit the jalapeños entirely for a kid-friendly, milder version.

Final Thoughts

There’s nothing quite like digging into a big bowl of chilled, creamy, flavor-packed Mexican Chicken Salad Recipe with friends or family gathered around. Whether you make it for a weekday lunch or bring it to your next gathering, this dish is guaranteed to delight. Give it a try, and let its bold flavors and cheerful colors bring some fresh excitement to your table!