Mexican Chicken Salad

by Shawnda on December 7, 2008

in Chicken & Poultry,Cinco de Mayo,Mexican & TexMex,Sandwich, Wraps, & Quesadillas

Mexican Chicken salad

If chicken salad is on the menu, I’ll order it. I’ve had decent chicken salad, bad chicken salad, and really bad chicken salad. But what I rarely find at a restaurant is a really good chicken salad.

I ask for a lot. I want big chunks of juicy chicken, not chicken obliterated into a fibrous paste. As much as I love mayonnaise, I don’t want a drippy mess when I bite into my sandwich but I do need something to hold it all together. I like a binder complimentary to the other flavors: mayo for traditional chicken salad or an Italian version with a little pesto added, plain yogurt for a Greeky twist, raspberry yogurt for a ladies’ lunch or shower brunch appetizer, and sour cream for either a South-of-the-Rio version or just when I’m out of mayo and yogurt.

There should be crunch. There must be crunch! Tart apples, roasted pecans, or roasted walnuts are good in a sweeter chicken salad and spicy nuts, onions, red bell peppers, and jalapenos are good in a more savory chicken salad. Loads of fresh herbs are a must: cilantro, parsley, basil, chives, or rosemary.

Mexican Chicken Salad

Spicy, Tex-mex inspired chicken salad.


  • 2 cups leftover chicken, shredded
  • 1/3 cup mayo, plus more as desired
  • 2 Tbsp white onion, chopped
  • 1 Roma tomato, seeded and diced
  • Small bunch of cilantro, chopped
  • 1/2 jalapeno, seeded and diced
  • 1 Tbsp lemon juice
  • 1/4 tsp cumin
  • 1/2 tsp cayenne
  • liberal pinch of salt
  • fresh ground black pepper


  1. Toss all ingredients in a bowl.
  2. Add additional mayo if necessary. Taste for seasoning and adjust.
  3. Serve on toasted bread spread with cilantro-pecan pesto and Monterrey Jack cheese.
  4. Refrigerate the leftovers.


Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 15 minutes

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