Mexican Chicken Salad

This Mexican chicken salad is a real treat! It’s got boneless chicken and vegetables tossed in a creamy yogurt and sour cream dressing. With just a hint of spice from the Taco seasoning, you can have it solo or pile it on tostadas for a midday meal.

Course Salad, Side Dish

Cuisine Mexican

Keyword chicken salad

Prep Time 25 minutes

Cook Time 0 minutes

Total Time 25 minutes

Servings

Calories 689kcal

Author Saima Zaidi

Equipment

1 Saucepan
1 frypan
1 Bowl small
1 salad bowl large

Ingredients

Salad Ingredients

2 potatoes small-medium, Yukon Gold or russet
1 cup corn kernels frozen or fresh
2 chicken breasts small, cut into bite-sized pieces
1 tbsp Taco seasoning
1 tbsp olive oil light
1 cup sweet peppers yellow and red, sliced thin
1 red onion sliced thin
½ can black beans drained and rinsed
1 avocado large, ripe

Dressing Ingredients

½ cup sour cream full fat
½ cup Greek Yogurt full fat
2 tbsp olive oil extra virgin
1 tsp parsley dried or fresh
2 tbsp lime juice or half a lime
¼ tsp sea salt

US Customary - Metric

Instructions

Peel the potatoes, cut them into bite-sized cubes and put them in a small saucepan. Add enough water to cover them completely and allow the water to come to a roiling boil. Cook for 8-10 minutes. They should be cooked through but still retain their shape.
For frozen corn: shallow fry in a teaspoon of cooking oil until softened.
For fresh corn: steam or boil the corn in a saucepan until soft.
Rub the chicken with taco seasoning and shallow fry in olive oil on medium heat until cooked through.
Assemble and prep the other ingredients (starting with the sweet peppers)
Put the dressing ingredients in a bowl and whisk until smooth.
Put all the salad ingredients in a large bowl and pour the dressing all over it. Mix gently with a spoon to combine. Eat the salad right away.
If you are not planning to serve it immediately, put the bowl of salad in the fridge (covered with cling foil) and the dressing separately in the fridge. Mix the two when you're ready to serve the salad.

Notes

Check if the taco seasoning has salt (it usually does). If it does, there’s no need to add extra salt to the chicken. If not, add some.
Use a ripe avocado, and as mentioned earlier, add the avocado in the end, i.e. just before assembling the salad if possible. It keeps it from getting brown spots which looks a little unsightly.
Avoid overcooking the chicken. Breast meat tends to dry out if cooked beyond a few minutes.
Fresh chopped herbs of your choice can also be used instead of dried parsley. Depends on what you have and what you like!

Nutrition