Mexican Chicken Salad Recipe
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Mexican Chicken Salad Recipe

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This salad was served at a local spring festival and was enjoyed by all. The slightly spicy seasonings add just the right amount of festive flair.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings


  • 4 cups chopped cooked chicken
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 can (15 to 16 ounces) kidney beans, rinsed and drained
  • 1 can (4 ounces) chopped green chilies
  • 1/2 cup sliced ripe olives
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 envelope taco seasoning
  • 2 tablespoons chopped sweet red pepper
  • 2 tablespoons chopped green pepper
  • 1 medium onion, chopped
  • 5 to 6 cups shredded lettuce
  • 2 medium tomatoes, chopped
  • 4 cups corn chips


  1. In a large bowl, combine the first 11 ingredients; mix well. Cover and chill until ready to serve. Serve on a bed of lettuce; top with tomatoes and corn chips. Yield: 8 servings.
Originally published as Mexican Chicken Salad in Home-Style Soups, Salad and Sandwiches Cookbook , p45

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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janeron User ID: 1726882 42332
Reviewed Feb. 6, 2011

"This was very good. Changes :Mexican cheese, black beans, tomatoes w gr. chilies-well drained, 1/4 heaping cup sour cream & green onions instead of cheddar, kidney, gr. chilies, & plain onions."

srice53 User ID: 2153476 49067
Reviewed Dec. 30, 2009

"I prepared this recipe for a party for my daughter-in-law's college graduation party. She really loved it and so did her mother."

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