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a bowl of Mexican chicken salad.

Mexican Chicken Salad

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5 from 2 reviews

This Mexican Chicken Salad recipe is a flavorful and healthy dish that combines the best of Mexican cuisine with fresh ingredients and lean protein. With a delicious blend of spices, beans, corn, and shredded chicken, this salad is perfect for a quick and easy lunch or dinner that is both satisfying and nutritious.

  • Total Time: 25 minutes
  • Yield: 4 Servings 1x


Units Scale
  • 2 chicken breasts, cooked and shredded
  • 1 15ounce can of black beans, drained and rinsed
  • 1 cup of canned corn kernels, drained
  • 1 red bell pepper, cored and diced
  • 1 avocado, peeled, pitted, and diced
  • 1/2 red onion, diced
  • 1/4 cup loosely packed chopped fresh cilantro
  • 1 lime, juiced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper


  1. In a large bowl, combine the shredded chicken, black beans, corn, red bell pepper, avocado, red onion, and chopped cilantro.
  2. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper to make the dressing.
  3. Pour the dressing over the chicken salad and toss to coat evenly.
  4. Serve the salad chilled or at room temperature.


  1. This recipe can easily be doubled to make more servings or as a meal prep for the whole week.
  2. Store any leftovers in an airtight container for up to 4 days.
  • Author: Mary Catherine H
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salads
  • Method: Easy
  • Cuisine: Mexican-inspired
  • Diet: Gluten Free


  • Serving Size:
  • Calories: 433
  • Sugar: 5.2 g
  • Sodium: 626.8 mg
  • Fat: 16.9 g
  • Saturated Fat: 2.7 g
  • Carbohydrates: 32.7 g
  • Fiber: 11.7 g
  • Protein: 39.6 g
  • Cholesterol: 99.3 mg