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Mexican Chicken Salad

  • Prep 20 min
  • Total 20 min
  • Ingredients 7
  • Servings 6
  • Facebook
    133
  • Pinterest
    221
  • Save
    207
  • WhatsApp
  • Print
    624
  • Email
    0

Ingredients

1
cup shredded chicken (cooked)
1/2
cup corn kernels
1/2
cup peas
1/8
cup fresh cilantro (chopped)
4
pickled jalapeños (chopped)
1/3
cup mayonnaise
Juice of 1 lime

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170.4
% Daily Value
Total Fat
13.7g
21%
Saturated Fat
1.0g
5%
Cholesterol
22.5mg
8%
Sodium
92.4mg
4%
Total Carbohydrate
6.6g
2%
Dietary Fiber
1.5g
6%
Sugars
1.7g
Protein
5.6g
% Daily Value*:
Vitamin C
33%
33%
Calcium
1.20%
1%
Iron
3%
3%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

This can be served as an appetizer on a tostada or as a main dish served on a bed of greens.

Directions

  • 1 Add the chicken to a large mixing bowl.
  • 2 Add in the corn, peas, and fresh cilantro. Mix well.
  • 3 Add the jalapeños and mayo. Mix until fully incorporated.
  • 4 Squeeze the lime juice on top and mix.
  • 5 Enjoy!

I'm really lucky in many ways. I come from a long line of amazing cook who really know how to make Mexican chicken salad. Whether it's a birthday or holiday or simple get-together, I can look forward to a stunning spread from my aunts and my cousins. I'd say around 80% of the people in my family are serious talents in the kitchen; we'd make for an amazing TV show based on cooking and family! Last year I remember going to my little cousin's beautiful quinceañera and noticed that my other cousin Marylou had made a Mexican chicken salad. I remember taking the first bite and thinking, “Oh man, am I in heaven.” I quickly made a beeline for Marylou to ask her for the recipe and see what the secret was. She called it a Mexican chicken salad because it had peas and corn… no secret at all, just a delicious blend of basic ingredients. I ate it as an appetizer on a tostada just before the main course was ready. It was the perfect little bite for the hot weather, and I recommend you give it a shot!

Rate and Comment

Nicole Presley Nicole Presley
September 16, 2016

I'm really lucky in many ways. I come from a long line of amazing cook who really know how to make Mexican chicken salad. Whether it's a birthday or holiday or simple get-together, I can look forward to a stunning spread from my aunts and my cousins. I'd say around 80% of the people in my family are serious talents in the kitchen; we'd make for an amazing TV show based on cooking and family! Last year I remember going to my little cousin's beautiful quinceañera and noticed that my other cousin Marylou had made a Mexican chicken salad. I remember taking the first bite and thinking, “Oh man, am I in heaven.” I quickly made a beeline for Marylou to ask her for the recipe and see what the secret was. She called it a Mexican chicken salad because it had peas and corn… no secret at all, just a delicious blend of basic ingredients. I ate it as an appetizer on a tostada just before the main course was ready. It was the perfect little bite for the hot weather, and I recommend you give it a shot!