Mexican Chicken Salad Recipe
This Mexican Chicken Salad is a creamy, zesty, and refreshing twist on classic chicken salad. Loaded with tender chicken, soft potatoes, veggies, and bold seasonings, it’s perfect for picnics, potlucks, and light lunches.
Served cold with a punch of Tajín on top, it’s a chilled dish that brings the heat in flavor—not temperature.
Why You’ll Love This Recipe
Full of Flavor: The combination of lime juice, mustard, Mexican spices, and Tajín delivers tangy, savory, and spicy notes in every bite.
Quick & Easy: Uses pantry staples and takes little time to prep—perfect for busy weeknights or meal prep.
Versatile: Great as a main dish, side dish, or even inside wraps or sandwiches.
Cool & Refreshing: Ideal for hot days when you crave something hearty but chilled.
Family-Friendly: Mild enough for kids but customizable for spice lovers.
Key Ingredients
Shredded Chicken – Use rotisserie or leftover chicken for convenience.
Potatoes – Boiled and diced for added heartiness.
Corn & Mixed Veggies – Add sweetness and color.
Sour Cream & Mayonnaise – The creamy base that ties everything together.
Lime Juice & Mustard – Adds brightness and tang.
Mexican Seasoning & Tajín – Elevates it with bold, zesty, and slightly spicy flavor.
Mexican Chicken Salad
Ingredients:
3 cups cooked shredded chicken
1 ½ cup potatoes, peeled and diced
¾ cup sour cream
¼ cup mayonnaise
1 cup corn
1 cup mixed frozen veggies, thawed
1 lime, juiced
1 tbsp. mustard
1 tbsp. Mexican seasoning
salt and pepper
Top: Tajín
Instructions:
Cook the diced potatoes in salted boiling water for 15–20 minutes, or until fork-tender. Drain and let cool.
In a large mixing bowl, combine the shredded chicken, cooled potatoes, sour cream, mayo, corn, thawed veggies, lime juice, mustard, and Mexican seasoning. Season with salt and pepper to taste.
Cover and place in the fridge to chill for at least 2–3 hours.
Serve cold, garnished with a generous sprinkle of Tajín on top.
Recipe Notes
Cool the potatoes completely before mixing them into the salad—this keeps the texture firm and prevents the dressing from getting watery.
Use pre-cooked or rotisserie chicken to save time and effort. Make sure it’s shredded finely for even mixing.
Adjust the creaminess by playing with the mayo-to-sour cream ratio—more mayo for richness, more sour cream for tang.
Thaw frozen vegetables fully and pat them dry if they seem wet. Excess moisture can dilute the dressing.
Taste and adjust the seasoning after chilling. Flavors often mellow in the fridge, so a pinch of extra salt, lime, or spice can brighten it back up before serving.
Tajín is optional but recommended for that citrusy chili-lime finish that takes it to the next level!
Chill time matters—allow at least 2 hours for flavors to meld properly before serving.
Nutrition Information
(Per Serving – Approx. 1 cup)
Calories: 280 | Protein: 20g | Carbohydrates: 18g | Fat: 15g | Fiber: 3g | Sugar: 3g
Kitchen Equipment Needed
Large pot (for boiling potatoes)
Mixing bowl
Colander or strainer
Cutting board & knife
Measuring spoons & cups
Spoon or spatula for mixing
Fridge-safe container with lid
Recipe Swaps and Variations
Swap sour cream with Greek yogurt for a healthier option.
Try sweet potatoes instead of white potatoes for a different flavor.
Use chipotle mayo for a smoky kick.
Add black beans or diced avocado for extra texture and nutrition.
Swap corn with chopped bell peppers if you prefer a crunchier salad.
How to Store Leftovers
Store in an airtight container in the refrigerator for up to 3–4 days.
Stir well before serving again, as some of the dressing may settle.
Not freezer-friendly due to the creamy base.
Food and Drink Pairings
Tortilla Chips or Tostadas – Scoop it like a dip for a fun twist.
Warm Flour Tortillas – Wrap it up for an easy taco-style meal.
Fruit Agua Fresca – Try with watermelon, cucumber, or lime agua fresca.
Grilled Corn on the Cob – A classic summer pairing.
Crisp White Wine or Light Beer – Complements the chill and citrusy tones.
Frequently Asked Questions:
Is Mexican Chicken Salad spicy?
It’s mildly spiced, but you can easily add heat with jalapeños, hot sauce, or more Tajín.
Can I make this ahead of time?
Absolutely! In fact, it tastes even better after chilling for a few hours as the flavors develop.
What kind of chicken works best?
Rotisserie chicken or any leftover cooked chicken works great. Shred it finely for best texture.
Is this dish gluten-free?
Yes, all the ingredients are naturally gluten-free—just double-check your seasoning blends.
Can I leave out the potatoes?
Yes! It will be lighter and still delicious without them, or you can replace them with cooked pasta.
How do I keep the potatoes from getting mushy?
Don’t overboil—cook just until fork-tender, then drain and cool completely before mixing.
Can I use canned mixed vegetables?
Yes, just drain them well before adding to avoid excess moisture.
What’s the best way to shred chicken quickly?
Use a hand mixer in a bowl with warm cooked chicken—it shreds in seconds!
Can I double this recipe for a crowd?
Definitely! Just make sure to use a large enough mixing bowl and adjust seasoning to taste.
How long does it need to chill before serving?
Let it rest in the fridge for at least 2–3 hours so the flavors can meld properly.