Description
A vibrant and flavorful Mexican Chicken Salad featuring shredded chicken, black beans, corn, and fresh vegetables tossed in a creamy, zesty dressing made with mayonnaise, sour cream, taco seasoning, and lime juice. Perfect for a quick lunch or light dinner, served immediately or chilled for later.
Ingredients
Scale
Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons taco seasoning (1 – 1 ounce packet)
- 1 tablespoon lime juice
Salad
- 3 cups shredded chicken
- 1/2 cup black beans, drained and rinsed
- 1/2 cup canned Mexican (or Southwest) corn, drained
- 1/2 red onion, finely diced
- 1 green bell pepper, finely diced
Instructions
- Prepare the dressing: In a large bowl, combine the mayonnaise, sour cream, taco seasoning, and lime juice. Mix thoroughly until all ingredients are well incorporated, forming a creamy and flavorful dressing.
- Combine the salad ingredients: Add the shredded chicken, black beans, corn, diced green bell pepper, and finely diced red onion to the bowl with the dressing. Stir gently but thoroughly to evenly coat all the salad components with the dressing.
- Serve or chill: Serve the Mexican chicken salad immediately for a fresh, cool taste, or cover and refrigerate until ready to eat. Chilling allows the flavors to meld even more.
Notes
- Use pre-cooked rotisserie chicken for convenience and extra flavor.
- For a lighter version, substitute low-fat mayonnaise and sour cream.
- Add chopped fresh cilantro or jalapeños for extra zest and color.
- This salad can be served over greens or inside tortillas as a wrap.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Keywords: Mexican chicken salad, chicken salad, taco seasoning, black beans, corn salad, creamy chicken salad, no-cook salad, Southwest salad
