Mexican Chicken Salad
- By Amy Dong
- Updated Aug. 1, 2025
I make this 20-minute Mexican chicken salad for everything from casual lunches to potluck parties. It’s flexible, full of flavor, and always gets compliments.
In This Article
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Amy’s Notes
I make this Mexican Chicken Salad when I need a fast and fresh flavor-packed meal. It’s become a staple for busy weeks, picnics, and everything in between. Here’s why I keep making it:
- Zesty and Flavorful: The mix of lime juice, cumin, chili powder, and paprika gives this salad bold flavor in every bite. It’s anything but boring, a lot like our Mexican Street Corn Salad (Esquites).
- Rotisserie Chicken Shortcut: Using shredded rotisserie chicken cuts down prep time and keeps things easy. It makes this dish doable even on the busiest days, like my Rotisserie Chicken Salad.
- Takes Just 20 Minutes: Everything comes together in one bowl in no time. It’s one of my favorite last-minute meals that still feels put together.
- Great for Meal Prep: This keeps well in the fridge for days. I pack it in wraps, serve it with crackers, or spoon it over a salad for easy lunches.
- Perfect for Potlucks: Whether I’m feeding my family or bringing it to a potluck, everyone loves it!
Key Recipe Ingredients
- Rotisserie Chicken – Tender, shredded rotisserie chicken makes this salad quick to prepare while adding hearty, savory flavor to every bite.
- Greek Yogurt & Mayo – A creamy blend of whole yogurt and real mayo creates a lighter, tangy base that holds everything together without feeling heavy.
- Red Bell Pepper & Onion – Finely chopped for easy mixing, these fresh veggies add crunch, color, and just the right amount of bite.
- Ground Cumin & Spices – A bold mix of cumin, paprika, oregano, garlic powder, and chili powder gives the salad its signature zesty, smoky flavor.
- Lime Juice & Green Onion – Fresh lime juice brightens up the dish, while sliced green onions add a mild kick and a pop of freshness.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Yogurt and Mayo: Greek yogurt keeps it creamy and adds protein. You can adjust the ratio between yogurt and mayo depending on your preference. For a lighter version, use all Greek yogurt. For a richer texture, go with all mayo or add sour cream into the mix.
- Vegetable Add-Ins: Feel free to add diced jalapeños, shredded carrots, roasted corn, or even black beans to make it heartier.
- Spice Level: The chili powder adds a mild kick. If you want more heat, add a pinch of cayenne or chopped chipotle peppers in adobo. For a mild version, reduce or omit the chili powder altogether.
Step-By-Step Recipe Instructions
- Combine the yogurt, mayo, chopped vegetables, lime juice, and all spices in a large bowl and stir until fully blended. Mixing the dressing first ensures the flavors are evenly distributed before adding the chicken.
- Fold in the shredded rotisserie chicken and gently stir until everything is well coated, then chill until ready to serve. Adding the chicken last preserves its texture, and chilling helps the flavors meld for a zesty, refreshing salad.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Make the Entire Salad in Advance: The entire chicken salad can be made up to 2 days ahead of time. Mix the dressing and veggies, fold in the shredded rotisserie chicken, and chill in an airtight container. The flavors get even better as it sits.
What To Serve with Mexican Chicken Salad
Tortillas, Wraps, and Bread
- We love serving this Mexican Chicken Salad wrapped in warm flour tortillas or scooped into soft corn tortillas for an easy handheld meal.
- It’s also great in lettuce wraps if you’re going low-carb, or stuffed into sandwich bread and sliders for quick lunches and picnic plates.
Chips and Crackers
- This salad is perfect as a dip-style spread with crunchy tortilla chips or buttery crackers. We like pairing it with Chunky Guacamole and Blender Salsa to build out a party-ready board.
- It also works well with pita chips or Homemade Crostini if you’re looking for something sturdy and easy to serve.
Rice and Greens
- For a heartier option, serve it with Cilantro Lime Rice or Easy Mexican Rice. Both pair well with the creamy, zesty flavors of the salad.
- It’s also delicious served over a bed of greens as a light salad bowl. We like adding cherry tomatoes, sliced radishes, and extra lime for a fresh finish.
Mexican Chicken Salad
This delish 20-Minute Mexican Chicken Salad is perfect for picnics, weekday meal prep (just add wraps,) or parties and potluck gatherings.
Ingredients
- 7 cups shredded rotisserie chicken, about 1 chicken
- 1 cup whole plain yogurt, Greek is great
- ½ cup real mayo
- 1 small onion, finely chopped
- 1 red bell pepper, small, finely chopped
- ½ cup celery, finely chopped
- ¼ cup green onion, sliced
- 1 tablespoon lime juice, freshly squeezed
- 3 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt
- 1 ½ teaspoons garlic powder
- 1 teaspoon granulated sugar
- 1 teaspoon ground mustard
- 1 teaspoon chili powder
- ¼ teaspoon freshly ground black pepper
- chopped fresh cilantro, for garnish
- lime slices, for garnish
Instructions
- Combine all ingredients except chicken together in a large bowl and stir to combine.
- Add chicken. Gently fold with rubber spatula until all ingredients are well incorporated.
- Cover and chill in fridge until ready to serve.
Notes
- Use rotisserie chicken to save time and add extra flavor. Shred it finely so it mixes easily with the creamy dressing and seasonings.
- Combine all the dressing ingredients first before folding in the chicken. This ensures even distribution of flavor and a smooth texture.
- It’s perfect for meal prep or parties. The flavors only get better after a few hours in the fridge, and it travels well in a cooler for picnics or potlucks.
- Store it covered in the fridge for up to 3 days. Give it a quick stir before serving, especially if it’s been sitting, to refresh the texture and flavor.
- This recipe is part of our Healthy Mexican Recipes Collection.
- We love serving this Mexican Chicken Salad with flour or corn tortillas, chips/crackers, or in a sandwich. Cilantro-Lime Rice and Mexican Rice are favorite sides.
Nutrition (per serving)
Calories: 420kcal | Carbohydrates: 8g | Protein: 50g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 159mg | Sodium: 10910mg | Potassium: 669mg | Fiber: 1g | Sugar: 4g | Vitamin A: 686IU | Vitamin C: 21mg | Calcium: 112mg | Iron: 2mg
Frequently Asked Questions
Can I use something other than rotisserie chicken?
Yes. Any cooked, shredded chicken will work, including baked or poached chicken breasts. Rotisserie chicken adds extra flavor and convenience, but it’s not required.
How do I keep it from getting watery?
Make sure all chopped veggies are dried well before adding. Stir the salad before serving and drain any excess liquid if it forms after chilling.
How long does Mexican Chicken Salad keep?
It keeps well in the fridge for up to 3 days. Store it covered, and give it a quick stir before serving to refresh the texture.
More to Cook And Eat
- Corn Avocado Salad – I love this Corn Avocado Salad for its mix of sweet, crispy corn and creamy avocado. It’s fresh, healthy, and makes an easy light lunch.
- Doritos Taco Salad – This Doritos Taco Salad brings big flavor with zero fuss. It’s bold, crunchy, and made to feed a crowd – perfect for weeknights, parties, or potlucks.
- Chinese Chicken Salad – This flavorful, aromatic salad is often termed Chinese Chicken Salad or Asian Chicken Salad. The flavor of this sesame ginger dressing is consistently phenomenal.
- BBQ Chicken Salad – I make this BBQ Chicken Salad when I need a salad my teen boys will actually devour. With perfectly grilled chicken, beans, corn, and crisp greens, it’s a protein-packed, boldly flavorful meal.