Mexican Chicken Salad

All the flavors of an enchilada but BETTER! Our Mexican Chicken Salad is THE perfect addition to your weekly line-up! Corn, black beans, cilantro and tomatoes team up with chicken, a little mayo (or sour cream) and our taco seasoning and to make a great and easy meal. Like it spicy? Throw in some jalapeƱos!

Our Mexican Chicken Salad in a large bowl next to the salad on a ciabatta bun on a white plate.

If we could eat Latin food for every meal, I’m pretty sure we would! No, but seriously. Isn’t it a food group in all of your homes too?? I’m pretty sure if you peruse our recipes on this site, you’ll find an overwhelming amount are hispanic dishes…. and we aren’t sad about it! We love coming up with different meals that incorporate these wonderful unique flavors that our families enjoy.

Do I have to use mayonnaise?

No you do not! We use it for several reasons. First, it allows this dish to be dairy-free for those that have allergies. It also lends for a really good and creamy taste once it’s combined with the taco seasoning. Last, we feel mayonnaise does a great job holding all the ingredients together once fully combined. A great alternative we recommend is sour cream!

Can this chicken salad be eaten hot?

It can! This recipe is made with cold or room temperature ingredients however that doesn’t mean it HAS to be consumed that way! We have heated this baby up with melted cheese and tortillas for a delicious quesadilla. Its great topped on a bed of salad leaves or heated up on top of nachos with cheese. The variations really are endless and up to you.

The ingredients for our Mexican Chicken Salad.

Ingredients for our Mexican Chicken Salad:

  • Chicken
  • Black Beans
  • Cilantro
  • Lime Juice
  • Yellow Corn
  • Tomatoes
  • Mayonnaise (or Sour Cream)
  • Taco Seasoning

How to make our Mexican Chicken Salad:

The first step is to prep all of our ingredients. You will want to drain and rinse the black beans and corn and transfer them to clean bowls. Next, roughy chop the cilantro and cut the cherry tomatoes in quarters. Last, dice the cooked chicken and dice into small bite-size pieces.

Chopped chicken and cilantro on a cutting board next to bowls of corn, tomatoes, and black beans.

Place the following ingredients into a mixing bowl and stir to combine:

  • 2 Cups of diced, cooked chicken
  • 1/3 Cup of corn
  • 1/4 Cup of cilantro
  • 1/3 Cup of diced tomatoes
  • 1/3 Cup of black beans
Chopped chicken and cilantro in a bowl with black beans, corn, and diced tomatoes.

Next, squeeze all the juice you can get from your lime. We love THIS TOOL because it makes juicing so dang easy and it’s really inexpensive!

Give the mixture another good mix!

The mexican mixture in a bowl with someone squeezing lime juice on top.

In a small bowl, add the taco seasoning to the mayonnaise (or your sour cream.) You can easily alternate between the two ingredients. I have a friend that detests anything mayonnaise so I always switch it up to sour cream for her. The taco seasoning takes over with its flavor so you can use the two interchangeably.

It may seem that the ratio is off in this mixture. I assure you – it’s correct!

  • 1/3 Cup mayonnaise
  • 2 Tablespoons of taco seasoning
A small clear bowl with mayonnaise and taco seasoning being mixed together next to a small bowl of corn.

Add the taco seasoning mixture to the rest of the ingredients and stir completely. You want to make sure that all the ingredients are completely incorporated and combined.

Our Mexican Chicken Salad in a clear bowl ready to be served next to small bowls of the ingredients.

Serve and enjoy! We love putting this on yummy ciabatta bread but our kids prefer eating the salad on a flour tortilla!

Our Mexican Chicken Salad on ciabatta bun and bed of spinach leaves on a white plate.

Bottom Line:

Chicken salad has always been our go-to on the go food over the summer whether it was on the boat or at the ball fields. Since we love hispanic food sooo much, this could be our new favorite meal! We combined the delicious flavors of Mexican food with the easy of chicken salad and we are not disappointed!

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Yield: 6 Servings

Mexican Chicken Salad

Mexican Chicken Salad on a bun on a white plate next to a clear bowl the the mixture.
Prep Time 8 minutes
Cook Time 5 minutes
Total Time 13 minutes


  • 2 cups chicken, cooked and diced
  • 1/3 Cup Black Beans, drained
  • 1/3 Cup yellow corn, drained
  • 1/3 Cup tomatoes, diced
  • 1/4 Cup cilantro, diced
  • 1 lime, juiced
  • 1/3 Cup Mayonnaise
  • 2 Tablespoons taco seasoning


  1. Rinse and drain black beans and corn and set aside.
  2. Chop tomatoes, cilantro, and cooked chicken.
  3. Place the chicken, tomatoes, black beans, corn, and cilantro in a large bowl and mix.
  4. Squeeze the juice from 1 lime over the chicken mixture and stir.
  5. In a small bowl, combine the mayonnaise and taco seasoning. Stir to fully combine.
  6. Add the mayonnaise mixture to the chicken mixture and stir thoroughly.
  7. Serve!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 136Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 43mgSodium: 243mgCarbohydrates: 6gFiber: 2gSugar: 1gProtein: 12g

(Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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