Easy Mexican Chicken Salad Recipe for Lunch Today
Mexican chicken salad recipe offers a vibrant, zesty twist on a classic, perfect for light lunches or potluck gatherings. Its quick, customizable, and bursting with flavor.
Equipment
- The following kitchen tools are essential for efficiently preparing the "mexican chicken salad recipe":
- Large mixing bowl: For combining the ingredients.
- Cutting board: For safely chopping vegetables and chicken.
- Sharp knife: For precise dicing and mincing.
- Small bowl: For preparing the dressing.
- Whisk: For emulsifying the dressing ingredients.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Grill or skillet: For cooking the chicken (optional; if not using pre-cooked chicken).
- Refrigerator: For chilling the salad before serving.
Ingredients
- 2 cups cooked chicken, shredded
- 1 large ripe avocado, diced
- 1/2 cup red onion, finely diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1/2 cup cilantro, chopped
- 1/4 cup lime juice, freshly squeezed
- 2 tablespoons olive oil
- 1 jalapeo, finely minced (optional)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Step 1: Prepare the Chicken: Ensure the chicken is cooked, cooled, and shredded. If starting with raw chicken, season with salt, pepper, and a touch of chili powder. Grill, bake, or pan-fry until cooked through (internal temperature of 165F or 74C). Allow to cool slightly before shredding. Alternatively, rotisserie chicken presents a convenient shortcut.
- Step 2: Combine the Base Ingredients: In a large bowl, gently combine the shredded chicken, diced avocado, red onion, corn kernels, diced bell pepper, and chopped cilantro. Mixing gently prevents the avocado from becoming overly mashed.
- Step 3: Prepare the Dressing: In a small bowl, whisk together the lime juice, olive oil, minced jalapeo (if using), chili powder, cumin, salt, and pepper. Taste and adjust seasonings as needed. The dressing should have a balanced flavor with a zesty kick.
- Step 4: Dress the Salad: Pour the dressing over the chicken and vegetable mixture. Gently toss to combine, ensuring all ingredients are evenly coated. Be careful not to overmix, as this can cause the avocado to break down.
- Step 5: Chill and Serve: Cover the salad and refrigerate for at least 15 minutes to allow the flavors to meld. This chilling period enhances the overall taste and texture. Serve the salad chilled, either on its own, with tortilla chips, or atop a bed of lettuce. Garnish with extra cilantro or a lime wedge, if desired. For a creamier salad, add 1/4 cup of sour cream or Greek yogurt to the dressing. To adjust the spice level, increase or decrease the amount of jalapeo or chili powder. Grilled pineapple can also be added to sweeten the salad.
Notes
Variations
The recipe for can be readily adapted to suit different tastes and dietary requirements:- Ingredient Swaps: Grilled shrimp or black beans can replace chicken for a vegetarian option. Greek yogurt can be substituted for olive oil in the dressing to reduce fat content while maintaining creaminess. Other vegetable additions may include diced cucumbers, jicama, or poblano peppers.
- Regional Twists: Southwestern style can be achieved with the inclusion of roasted poblano peppers and a creamy cilantro-lime dressing. A Yucatan influence is possible with the addition of orange juice and achiote paste to the chicken marinade.
- Dietary Adjustments: To make the salad dairy-free, ensure that no sour cream or cheese is added. For a low-carb version, limit or omit the corn and serve the salad over a bed of mixed greens. Those sensitive to spice can reduce or eliminate the jalapeo and chili powder.
Serving Suggestions
This versatile recipe can be served in a variety of ways:- As a light lunch or dinner.
- Scooped onto tortilla chips as a flavorful dip.
- Stuffed into tacos or quesadillas.
- Served over a bed of lettuce for a refreshing salad.
- Accompanying grilled meats at a barbecue.
- As a filling for sandwiches or wraps.
Storage Tips
Proper storage is crucial to maintaining the freshness and quality of the salad:- Store leftover salad in an airtight container in the refrigerator.
- The salad is best consumed within 2-3 days. The avocado may brown slightly, but it remains safe to eat.
- To prevent excessive browning of the avocado, squeeze a little extra lime juice over the salad before storing.
- It is not recommended to freeze this salad, as the texture of the avocado and vegetables will deteriorate upon thawing.
Frequently Asked Questions
- Question 1: Can this salad be made ahead of time?
Yes, the salad can be prepared a few hours in advance. Add the avocado just before serving to prevent browning. - Question 2: How can the spice level be adjusted?
The spice level can be controlled by adjusting the amount of jalapeo and chili powder used in the dressing. Removing the seeds and membranes from the jalapeo before mincing will also reduce the heat. - Question 3: What is the best way to cook the chicken?
The chicken can be grilled, baked, pan-fried, or poached. Rotisserie chicken provides a convenient and flavorful alternative. - Question 4: Can the salad be made without cilantro?
Yes, if cilantro is not to one’s liking, it can be omitted. Consider substituting with flat-leaf parsley for a similar fresh, herbaceous note.