🥗 Creamy Mexican Chicken Salad
📖 Description
This creamy Mexican chicken salad is a vibrant, flavor-packed dish combining tender shredded chicken with sweet corn, black beans, crunchy bell peppers, and fresh herbs. Everything is tossed in a rich, tangy dressing that brings a perfect balance of creaminess and zest. It’s a refreshing yet satisfying meal—great as a dip with chips, filling for wraps, or a standalone salad for lunch or dinner.
📝 Ingredients
- 2 cups cooked shredded chicken
- 1 cup canned black beans (drained & rinsed)
- 1 cup sweet corn (fresh or canned)
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped red onion
- 2 tbsp chopped fresh cilantro
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt & pepper to taste
👩🍳 Instructions
- In a large bowl, combine shredded chicken, black beans, corn, bell pepper, red onion, and cilantro.
- In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper.
- Pour the dressing over the chicken mixture and mix well until fully coated.
- Taste and adjust seasoning if needed.
- Chill in the refrigerator for at least 30 minutes before serving for best flavor.
🍽️ Serving Ideas
- Serve with tortilla chips as a dip
- Use as a filling for tacos or wraps
- Enjoy over lettuce for a low-carb meal
❓ Q & A
Q1: Can I use rotisserie chicken?
Yes, rotisserie chicken works perfectly and saves time.
Q2: How long can I store this salad?
It stays fresh in the fridge for up to 3 days in an airtight container.
Q3: Can I make it healthier?
You can replace mayonnaise with Greek yogurt or use a mix of both.
Q4: Is it spicy?
It has mild spice, but you can add jalapeños or hot sauce for more heat.
Q5: Can I make it dairy-free?
Yes, simply skip the sour cream or use a dairy-free alternative.