Mexican Chicken Salad
This Mexican Chicken Salad is a fun all-in-one salad with cubed chicken, bell peppers, and onions, coated in a spicy homemade chipotle mayo, and served in avocado halves, lettuce wraps or tortillas or served with crackers or tortilla chips to scoop up. Leftovers will last for up to 4 days in the fridge.
Servings: 6
Calories: 189kcal
Ingredients
- 2 cups chopped chicken
- 1 cup corn
- 1 jalapeno deseeded and finely chopped
- ½ red pepper chopped
- ¼ cup finely chopped red onion
- ½ cup chopped scallions
- ⅓ cup chopped cilantro
- ¾ cup black beans
Chipotle Sauce
- 3/4 cup mayonnaise
- 1 tbsp lime juice
- 1 tsp lime zest
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp salt
- 1 tsp chipotle powder
Serving Options
- 2 large avocados
- tortilla chip
Instructions
- In a large bowl combine the chicken, corn, chopped jalapenos, bell pepper, red onion, scallions, cilantro and black beans.
- In a small bowl whisk together all of the ingredients for the chipotle sauce.
- Pour the chipotle sauce over the chicken salad and toss until well coated.
Nutrition
Calories: 189kcal | Carbohydrates: 16g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 36mg | Sodium: 492mg | Potassium: 410mg | Fiber: 3g | Sugar: 3g | Vitamin A: 769IU | Vitamin C: 21mg | Calcium: 25mg | Iron: 1mg