Chicken · dinner · entree · Salad

Tex-Mex Chicken Salad

Calling all chicken salad lovers!

Are you tired of the same grape-and-pecan chicken salad? Sick of eating chicken salad out of a can?

Then this recipe is for you!

It’s spicy, zippy, and has just the right amount of flavor to knock you off your feet.

It’s different, unique, and quite tasty on a tortilla (or croissant, if that’s what you fancy).

Don’t be too surprised by the ingredient list. This recipe is highly customizable. You can swap our jalapeno for more bell pepper, or add black beans instead of corn. Do whatever makes your heart happy!

This chicken salad is easy to whip together on the weekend the set in the fridge for the week. You can make lunches out of it all week long and it tastes just as good on day 4 as it does on day 1.


Tex-Mex Chicken Salad

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Mexican-inspired chicken salad with corn, peppers, cilantro and taco seasoning.


  • 1 lb. shredded cooked chicken breast
  • 1 cup mayonnaise
  • 1/2 cup enchilada sauce
  • 1/2 (1 oz) pkg. taco seasoning
  • 1 (3.5 oz) can chopped green chiles
  • 1 (15 oz) can whole kernel corn, drained
  • 1 green pepper, diced
  • 1 jalapeno, diced
  • 1/2 red onion, diced
  • 1 bunch fresh cilantro, chopped
  • Juice of 1 lime
  • Directions

    1. In a small bowl, whisk together mayonnaise, enchilada sauce and taco seasoning. Set aside while you make the salad.
    2. In a large bowl, toss together chicken, corn, pepper, jalapeno, onion, and cilantro. Stir in lime juice and mayonnaise mixture and mix until well combined.
    3. Serve chicken salad on bread or tortillas. Keeps in the fridge for about 5 days.

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