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Mexican Chicken Salad

  • Prep 20 min
  • Total 20 min
  • Ingredients 7
  • Servings 6

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
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

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

I'm really lucky in many ways. And one of those ways is that I come from a long line of amazing cooks. 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 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!

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!