Chicken salad is one of my favorite sandwich fillings. I’m not huge on ham or turkey or roast beef but give me some chicken salad and I’m all about it.
I don’t usually eat to many sandwiches either but if I have chicken salad in the fridge or if it’s on the menu wherever I may be for lunch, then I’ll order it.
My mom makes the best chicken salad ever and this new recipe might just be my second favorite. I had to make something different because I know I couldn’t compete with the best, so here’s my take – Mexican chicken salad.
Chicken salad is also one of the easiest recipes you could make. It’s dump, stir and go.
For this recipe I boiled and chilled my own chicken but you can also use pre-pulled chicken from rotisserie or I know that Costco sells pre-pulled chicken in a package that would be great for this recipe.
If you don’t want to run to the store for pre-pulled chicken add your chicken breast to a pot and fill just to cover with water. Boil over high heat for about 10 minutes or until the chicken is cooked through.
Remove from heat, drain the water, and shred the chicken with two forks. Place in the refrigerator until fully chilled or the freezer if you’re impatient like me. Haha!
You can also make the chicken ahead of time – like a day or two – if you want then just keep it in the fridge until ready to use.
After you chicken is chilled and ready to use, add it to a large bowl with taco seasoning mix and stir together to coat the chicken.
Add the mayo, enchilada sauce, green chilies, bell pepper, onion, cilantro, lime juice, and white vinegar and stir to combine fully. Fold in the diced avocado.
Place in the fridge to chill again for about 1 hour and let the flavors meld together.
You can also serve it immediately but I like to let it sit for a bit to soak up all the flavors.
Serve with crackers, on croissant rolls, or your favorite hearty bread. If you’re looking for a cheese component sprinkle with some queso fresco cheese and add a slice of lettuce if you want.
Not gunna lie, I ate all three sandwiches you see here in these photos. Yep… no shame.
Mexican Chicken Salad
- 1 1/2 lbs boneless, skinless chicken breast
- 3/4 cup mayonnaise
- 1/2 cup red enchilada sauce
- 1 Tbsp taco seasoning mix
- 1 (3.5 oz) can diced green chilies drained
- 1 red bell pepper diced
- 1/4 red onion diced
- 1/4 cup fresh cilantro chopped
- 1/2 lime juiced
- 1 Tbsp distilled white vinegar
- 1 avocado diced
- In a large pot, add the chicken breast and fill pot with water. Boil chicken for about 10 minutes or until cooked through.
- Drain and shred with two forks or electric beaters.
- Add chicken to large mixing bowl along with all the the other ingredients. Stir to fully combine.
- Serve immediately on croissant rolls or your favorite hearty bread.