Fire-Roasted Corn Mexican Chicken Salad
This Mexican chicken salad combines classic chicken salad with bold Mexican flavors. There’s no cooking involved and minimal chopping, making this one of my favorite things to make when I want a fast meal prep.
The creamy dressing is made with low fat ingredients like mayo, cottage cheese and greek yogurt and spiced with taco seasoning and lime juice. Fire-roasted corn, bell pepper and onion add the right amount of spice and texture. Be sure to let your salad chill for 30 minutes to get the flavors to pop.
My favorite way to eat this chicken salad is with fresh vegetables, over iceberg lettuce or in lettuce wraps. If you’re craving more carbs, try it with tortilla chips, saltine crackers, tortillas or tostada shells and drizzle avocado Mexican crema on top.
For more Mexican fare, try my ground chicken tacos, air fryer shrimp tacos or 5 layer dip.
Why you’ll love this recipe
- 22g of protein per serving.
- Simple ingredients.
- Low carb.
Ingredients and Substitutions:
These are the main ingredients and substitutions for this Mexican chicken salad recipe. See the recipe card below for the full ingredient list and instructions.
- Rotisserie Chicken: My grocery store sells pre-shredded chicken which makes meal prep a breeze. It’s 840 cals for 16 oz. and a combination of breast and thighs, with no skin.
- Non-Fat Plain Greek Yogurt: choose one that isn’t too watery. My favorite is Fage. You can swap with low-fat sour cream.
- Light Mayonnaise: regular mayonnaise also works but will add fat.
- Low Fat Cottage Cheese: Good Culture for the best texture and flavor.
- Olive Oil: don’t skip the olive oil, this helps keep it creamy and rich.
- Lime Juice
- Taco Seasoning: my favorite store-bought seasoning is Siete Mild or try my homemade taco seasoning.
- Fire Roasted Corn: I used Del Monte. I love the flavor of fire roasted but you can use canned sweet corn, if preferred.
- Red Bell Pepper: adds vibrant color and a yummy crunch. I use my Ninja Chopper to really get the bell peppers and red onions finely chopped.
- Red Onion
Variations
- Add black beans.
- For some heat, add pickled jalapeños or fresh jalapeños, with seeds removed.
- Add pepper jack cheese or non-fat cheddar cheese.
- Try this California chicken salad for a more traditional chicken salad.
Dietary Modifications
- This recipe is gluten-free, as is.
- I don’t suggest making this dairy-free, as the creamy sauce is primarily dairy.
How to make this Mexican chicken salad (a step-by-step visual guide):
Step 1: blend sauce ingredients
In a high speed blender, add the Greek yogurt, light mayonnaise, cottage cheese, olive oil, lime juice, taco seasoning, smoked paprika, salt and black pepper (image 1). Blend until smooth (image 2). You may need to use a spatula to scrape down the sides. We just want to be sure the cottage cheese fully blends.
Step 2: combine salad ingredients and top with dressing
Add the shredded chicken, red bell pepper, red onion, corn, and cilantro to a large bowl. Top with the dressing (image 3). Stir until everything is evenly coated (image 4). Cover and refrigerate for at least 30 minutes to let the flavors meld. Garnish with chopped fresh cilantro before serving, if desired.
Expert Tip!
Serve on lettuce leaves to keep carbs low and protein high.
Recipe FAQs
Store in an airtight container in the fridge for up to three days.
Use the Mexican chicken salad as a filling for wraps, sandwiches, or lettuce cups. It can also be served as a dip with whole-grain crackers or veggie sticks.
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Mexican Chicken Salad
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Equipment
Ingredients
- 1 lb. shredded rotisserie chicken (no skin) 16oz
- 1/3 cup non-fat plain greek yogurt 76g
- 1/4 cup light mayonnaise 69g
- 1/2 cup low-fat cottage cheese 110g
- 1 Tbsp. olive oil
- 2 Tbsp. lime juice
- 1 Tbsp. taco seasoning (store-bought or homemade)
- 1/2 tsp. smoked paprika
- 1/4 tsp. salt
- fresh cracked pepper
- 1 can fire-roasted corn 14.75oz
- 1 cup red bell pepper, finely diced approx. 1 large bell pepper
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, chopped
Optional
- 1/4 cup pickled jalapeños, finely chopped (for spice)
- 1/4 cup shredded reduced-fat cheddar cheese
Instructions
- In a high speed blender, add the Greek yogurt, light mayonnaise, cottage cheese, olive oil, lime juice, taco seasoning, smoked paprika, salt and black pepper and blend until smooth. You may need to use a spatula to scrape down the sides. We just want to be sure the cottage cheese fully blends.
- Add the shredded chicken, red bell pepper, red onion, corn, and cilantro to a large bowl. Top with the dressing. Stir until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes to let the flavors meld. Garnish with chopped cilantro before serving, if desired.
Notes
- I like using the Ready Chicken pre shredded chicken from my local grocery store. You can use a rotisserie chicken as well.
- Use the Mexican chicken salad as a filling for wraps, sandwiches, or lettuce cups. It can also be served as a dip with whole-grain crackers or veggie sticks.
- Really get your bell peppers and red onions finely chopped. I use the Ninja Chopper for mine to be them nice and fine.
- Nutritional information is an estimate and will vary with substitutions.
