Mexican Chicken Salad

5 from 1 vote
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Try Mexican Chicken Salad for lunch this week.

There are so many great ways to prepare chicken salad, but this is one of our top favorites. Avocado, jicama, cilantro, lime juice, and Serrano chiles give it a Mexican flair. Serve it as a sandwich or skip the bread and enjoy it as is. It’s delicious no matter what! Try Mexican Chicken Salad this week for lunch and be sure to let us know what you think!

5 from 1 vote

Mexican Chicken Salad



  • 1 avocado ripe, quartered, pitted & peeled
  • 1 cup sour cream
  • 1/4 cup lime juice freshly squeezed
  • 1-1/4 tsp salt
  • 1/4 tsp black pepper


  • 4 cups chicken cooked and coarsely shredded
  • 1/2 cup cilantro chopped
  • 3 scallion finely chopped
  • 1 tsp Serrano chiles finely chopped
  • 1 lb jicama peeled and cut into 1/4 inch think matchsticks


  • Blend dressing ingredients in a blender until smooth.
  • Toss salad ingredients with dressing in a large bowl until combined well. Serve.


  • Used roasted chicken, light meat, no skin no bone.
  • Used 1/4 cup chop scallions (for 3 whole)
Recipe and photo provided by Melissa’s Produce

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dishes, Salads
Cuisine: Gluten-Free, Kid-Friendly
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Mexican Chicken Salad Recipe

Happy eating!

About Lori

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

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