Mexican Chicken Salad Recipe

This delicious Mexican Chicken Salad recipe gives you a healthy lunch that travels well, with tons of wonderful Mexican flavors!

This recipe was born of leftovers in my fridge. I try really hard not to waste food, so when the leftovers build up, I try to create something new with them.

A white bowl filled with this Mexican Chicken Salad Recipe, and topped with chopped, fresh cilantro.

That being said, you don’t HAVE to use leftover anything here. I know a lot of folks don’t care for leftovers. So the good news for those folks is, I gotcha covered!

This was so fast and easy to put together and is a great last-minute dinner idea. Just bring home a clean rotisserie chicken and raid your pantry!

A white bowl filled with this Mexican Chicken Salad Recipe, and a smaller white bowl with dressing sitting to the side on the right.

You can also get creative with this by adding other things like corn or jalapeños. I can’t add jalapeños because Mini Chef doesn’t do the spicy stuff yet. Fingers crossed he gets there some day. But I think that’s pretty common for most kids. And the even better news is for you folks out there who don’t care for cilantro (did you know there is a reason it tastes like soap to you?), you can easily leave it out! This is totally adjustable to your taste buds.

This makes an excellent Take-To-Work lunch too. Just pack it along with a cold pack and it’ll be good to travel with you for a few hours!

A horizontal shot of a white bowl filled with this salad on a wooden table.

More Healthy Chicken Salad Recipes

Mexican Chicken Salad Recipe

Copyright Information For The Gracious Pantry
Clean Eating Mexican Style Chicken Salad Recipe

Mexican Chicken Salad Recipe

This fresh and crispy salad will fill you up and keep you energetic for the day ahead. Enjoy delicious Mexican flavors in this contemporary salad.
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Course: Main Course
Cuisine: American, Mexican
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 418kcal


  • ½ medium rotisserie chicken
  • 1 cup cooked black beans
  • 1 cup sliced black olives
  • ¼ cup raw chopped yellow onion
  • ¼ cup fresh, chopped cilantro
  • 2 medium avocados (diced)
  • 1 medium tomato (chopped)
  • ½ tsp. paprika
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • 1 medium head romaine (chopped)


  • 1 cup guacamole
  • water as needed


  • Take the meat off the chicken and shred it into a large mixing bowl.
  • Add all the other ingredients and stir to combine.
  • For the dressing, simply add water as needed to the guacamole until you have a somewhat thick dressing consistency. If you feel the flavor is too diluted, simply add a little extra lemon juice and garlic powder to spruce up the flavor again. This can vary by how much it was seasoned to begin with though.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Data does not include dressing


Serving: 0.25the recipe | Calories: 418kcal | Carbohydrates: 23g | Protein: 27g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 72mg | Sodium: 796mg | Potassium: 777mg | Fiber: 12g | Sugar: 2g | Vitamin A: 1339IU | Vitamin C: 16mg | Calcium: 51mg | Iron: 2mg

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