Packed with vibrant flavors and a hint of spice, Mexican chicken salad is a dish you’ll want to make over and over again. This recipe is a delicious balance of creamy, savory, and refreshing elements, making it perfect for family meals, potlucks, or a quick lunch.

If you’re a fan of chicken salad varieties, you can also enjoy this chicken salad recipe with grapes for a sweet and crunchy twist. Sneaking in veggies has never been easier, and the addition of pickled jalapeños gives this salad a delightful kick. Whether served on tostadas or crackers, this dish will soon become a staple in your home.

Ingredients

2 chicken breasts
2 small potatoes
2 cups mixed vegetables (frozen or canned)
Pickled jalapeños, minced
1 tbsp jalapeño pickle juice (optional)
1/4 cup mayonnaise
Salt and pepper to taste

Cooking Time

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 6

Equipment

Large pot
Knife and cutting board
Mixing bowl
Fork for shredding chicken
Strainer or colander

How to Make This Recipe?

Making this Mexican chicken salad is straightforward and satisfying. You’ll have a rich, creamy dish filled with tender chicken and fresh veggies in just a few easy steps. Everything gets tossed together for a flavor-packed salad everyone will love.

Step 1: Cook the Chicken

Begin by cooking the chicken breasts. You can boil them in salted water until they are fully cooked, generally about 15–20 minutes. Boiling helps keep the chicken moist and tender, perfect for shredding. You can also use shredded chicken as seen in our rotisserie chicken salad recipe for a convenient alternative. Once cooked, set the chicken aside and allow it to cool before shredding with a fork.

Step 2: Prepare the Potatoes

While the chicken cooks, peel and chop the potatoes into small cubes. Place them in a pot of salted water and bring it to a boil over medium-high heat. Keep an eye on the potatoes; they should soften enough to pierce with a fork but not turn mushy. Drain once cooked, and rinse them under cold water to cool.

Step 3: Assemble the Ingredients

Grab a large mixing bowl and add your mixed vegetables (defrosted or drained, if needed). Toss in the minced jalapeños, mayo, and a pinch of salt and pepper. Gently mix everything together until well combined.

Step 4: Add Potatoes and Chicken

Once the potatoes and chicken have cooled, add them to the veggie mixture. Gently fold in the potatoes to avoid breaking them. Shred the cooled chicken, either using your hands or a hand mixer for efficiency, and add it to the salad.

Step 5: Final Touches

For an extra layer of flavor, stir in jalapeño pickle juice, if desired. Adjust the salt, pepper, or mayo to your taste. Once mixed, refrigerate for an hour to allow the flavors to meld beautifully. Serve chilled with your preferred sides.

Why I Love Making This Recipe?

To me, this recipe is comfort in a bowl. I love how it reminds me of big family gatherings, with everyone enjoying a fresh, flavorful meal together. The veggies make it wholesome, and the pop of jalapeños keeps it fun and spicy.

Plus, it’s versatile—I can prep it in advance and serve it in so many ways, just like the cranberry chicken salad recipe that’s perfect for holiday parties.

Tips and Variations

Whether you’re a seasoned cook or trying this recipe for the first time, here are some tips to make your salad shine. I’ve found that small tweaks can make a big difference in taste and texture.

Swap mayo with Greek yogurt or sour cream for a lighter option.
Add diced avocado or cilantro for extra freshness.
Use rotisserie chicken if you’re short on time.
For Whole30, skip the corn in the mixed veggies.

Serving Suggestions

Mexican chicken salad shines brightest when paired with…

Saltine crackers for a crunchy contrast.
Tostadas topped with salsa or hot sauce for an extra kick.
Fresh veggie sticks for scooping.

Storage and Leftovers

Store your Mexican chicken salad in an airtight container in the fridge for up to 3 days. It’s best served cold, so no reheating is necessary. If the mayo absorbs into the salad, just add a small scoop and give it a good stir to refresh the creaminess.

Nutritional Information

Estimated per serving:

Calories: 220
Protein: 16g
Carbohydrates: 12g
Fat: 11g

Common Mistakes to Avoid

When I first made this recipe, I learned a few lessons the hard way. Here are some common pitfalls to keep in mind to ensure success every time.

Don’t overcook the potatoes, or they’ll turn to mush. Check them frequently.
Avoid adding warm ingredients to the mayo mixture; cool them first to prevent a runny salad.
Don’t skip chilling the salad before serving. It enhances the flavor and texture.

Enjoy making and eating this colorful, flavorful, and satisfying Mexican chicken salad at home!

Ash Tyrrell