Mexican chicken salas recipe — Makes: *3 Serving*
Per Serving: *41g Protein | 356 Cal*

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It's so easy to fall into a rut when it comes to healthy lunch recipes. Quick and easy green salads, smoothies, chia pudding, low-carb sandwiches, and the like all tend to get a bit old after a while. If you're always on the lookout for new delicious yet healthy lunch and snack recipes, you should consider chicken salad. It's versatile, easy to make, and the perfect easy lunch recipe.

This version is a twist on the classic chicken salad recipe you’re used to, leaning into Mexican flavors. It’s creamy, zesty, and oh-so-delicious. It works great for meal prep or a last-minute weekday meal and is packed with a whopping 41g of protein per serving, which will keep you full and fueled all day long.

Let’s break this down:

Why You’ll Love This Mexican Chicken Salad Recipe

Brimming With Protein: This quick and easy chicken salad recipe is the perfect choice if you’re trying to reach your protein goals. Thanks to the chicken, Greek yogurt, and a little bit of cheese, you’ll get a whole 41g of protein in each serving.
Easy to Make: You don’t have to cook a single thing for this easy meal. Just prep the salad ingredients, mix everything together in a bowl, and you’re ready to eat.
Super Flavorful: Between the taco seasoning, jalapeño, and lime juice, there’s so much bold flavor in this quick and easy salad.
Versatile Serving: Serve it with crackers or fresh veggies, in a wrap, in lettuce cups, or on a sandwich.
Veggie-Packed: This salad has so many vibrant colors from all of the veggies in it.

Ingredients

10 oz rotisserie chicken, shredded
½ cup non-fat plain Greek yogurt
1 tablespoon mayo (for a little richness)
½ cup shredded Mexican blend cheese
½ cup black beans, drained & rinsed
½ cup corn, drained
1 bell pepper, diced
¼ red onion, diced
¼ jalapeño, finely minced (adjust to taste)
3 tablespoon taco seasoning
Juice of ½ a lime

Instructions

Make the base of the salad: Combine the shredded chicken, Greek yogurt, and mayo in a large mixing bowl. Stir well to even coat the chicken with the creamy dressing.
Add the cheese, beans, and veggies: Add the cheese, black beans, corn, bell pepper, red onion, and jalapeño to the large bowl with the chicken mixture. Stir well to combine.
Season the salad: Add the taco seasoning and lime juice. Stir to coat.
Serve: Garnish with a little fresh cilantro if you’d like and serve immediately or transfer to an airtight container and store in the fridge for up to 3 days.

Nutrition Facts (Per Serving – Makes 3 Servings)

Calories: 356
Protein: 41g
Carbs: 16g
Fat: 14g

The Best Ways to Serve This Mexican Chicken Salad

Tucked into a wrap: Spoon the chicken salad into a lettuce wrap or a whole-wheat, low-carb, or high-protein tortilla or flatbread.
On top of a bed of fresh greens: Use the chicken salad as the protein in a salad and serve it over romaine lettuce or spinach.
With crackers, tortilla chips, or fresh veggies: Make a little snack plate with a little Mexican chicken salad, tortilla chips or crackers, and fresh vegetables like cucumber slices, bell peppers, carrots, celery sticks, and more.
Spooned into a bell pepper: Cut a bell pepper in half and remove the stem and seeds. Stuff each halve with Mexican chicken salad for a fun twist.
As Mexican chicken salad tostadas: Bake tortillas until it gets crispy, then top with salad for an easy dish.

Swaps & Substitutions

Make the salad dairy-free: Instead of the Greek yogurt, use a dairy-free, plant-based yogurt. Instead of the Mexican cheese blend, use a dairy-free cheese.
Make it spicier: Love spicy food? Give this spicy salad a little extra heat with more jalapeño or a little hot sauce.
Make it lower fat: Leave out the mayo or use reduced-fat cheese.
Make it creamy: Creamy chunks of avocado make a great addition to this salad. You could make your salad with half mayonnaise, half avocado.

FAQs

Your Mexican chicken salad will stay fresh for up to 3 days in the fridge when you store it in an airtight container. Don’t freeze it—the mayo and Greek yogurt don’t thaw well.
Yes! For even easier mornings, store each serving in individual containers so you can just grab and go. It’ll last for up to 3 days.
If you don’t have leftover rotisserie chicken, you can use canned chicken or leftover chicken breast for this recipe. Rotisserie chicken or leftover shredded chicken breast will give the salad the best texture.
If you don’t like or don’t have Greek yogurt, a dairy-free yogurt, a bit of light sour cream, or blended cottage cheese is a great alternative for the creamy sauce.
To cut back on some of the sodium in this recipe, use a low-sodium taco seasoning, rinse the beans and corn extra well, and use a reduced-sodium cheese.

This Mexican chicken salad is creamy, a little spicy, super flavorful, and so high in protein. It’s a great choice for meal prep or a quick meal that’ll actually stay with you well into the afternoon. Whether you’re prioritizing your protein intake or just looking for a new lunch recipe, you’ve got to try this one—it's a real crowd pleaser!