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A wooden bowl brimming with creamy Mexican chicken salad, mixing tender shredded chicken, corn, and red peppers. Its garnished with cilantro. A blue spoon rests within, while lime slices and fresh cilantro leaves surround the bowl on a tiled surface.
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Mexican Chicken Salad

This Mexican Chicken Salad is the perfect easy lunch recipe. Made with rotisserie chicken, fire-roasted corn and a rich cottage cheese based dressing, this flavorful salad is high protein and a great option for meal prep.
Prep Time10 minutes
Cook Time1 minute
Chill Time26 minutes
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free
Servings: 5 servings
Calories: 323kcal
Author: Danielle Lima

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. 

Nutrition

Serving: 228grams | Calories: 323kcal | Carbohydrates: 16g | Protein: 22g | Fat: 19g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 993mg | Potassium: 267mg | Fiber: 2g | Sugar: 9g
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