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Tex-Mex Chicken Salad Recipe

Tex-Mex Chicken Salad

by Allison Ehri Kreitler
One Star Two Stars Three Stars Four Stars Five Stars read reviews (3)

Serve this salad rolled up in a tortilla for a lunch wrap (it makes enough for 2 to 3 wraps, but can easily be doubled if you have more leftover chicken) or on tortilla chips for an appetizer or snack. You can easily substitute any leftover roast chicken or a store-bought rostisserie bird. Yields about 1-3/4 cups

Make-Ahead: Can be completely prepared ahead (may need reheating and a garnish to serve) Quick: Takes 30 minutes or less, start to finish Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
Get a quick and delicious recipe every day with our FREE Make it Tonight newsletterMake it Tonight Recipe
ingredient discovery
Ingredients sour cream avocado cumin seeds more more
For the dressing:
2 Tbs. sour cream
1-1/2 Tbs. fresh lime juice, more as needed
Generous pinch ground cumin
For the salad:
1/2 ear fresh corn, browned under the broiler or on a grill, kernels removed (about 1/3 cup)
1 cup chopped or shredded leftover Beer-Brined Butterflied Chicken 
1/3 cup medium-diced cherry tomatoes
1/3 cup small-diced avocado
2 Tbs. thinly sliced scallions (about 2 scallions)
2 Tbs. chopped fresh cilantro
1 tsp. minced fresh jalapeño or serrano
Kosher salt and freshly ground black pepper

In a small bowl, combine the sour cream, 1-1/2 Tbs. lime juice, and cumin and mix well. In a medium bowl, combine chicken, corn, tomatoes, avocado, scalllions, cilantro and jalapeño. Add dressing and gently fold all ingredients together. Season to taste with salt and pepper.

Refrigerate for at least 1 hour to allow the flavors to meld. Before serving, adjust the salt, pepper, and lime juice to taste.

nutrition information (per serving):
Size : per 1/4 cup without tortillas; Calories (kcal): 110; Fat (g): 7; Fat Calories (kcal): 60; Saturated Fat (g): 2; Protein (g): 9; Monounsaturated Fat (g): 3; Carbohydrates (g): 3; Polyunsaturated Fat (g): 1; Sodium (mg): 250; Cholesterol (mg): 30; Fiber (g): 1;
photo: Scott Phillips
From Fine Cooking 79 , pp. 76
June 1, 2006

user reviews

Rate this Recipe
Star Star Star Star Star by RoofieColada, 5/2/2011With all these ingredients, how could it not taste delicious? This recipe is wonderful. My only alteration was marinating the chicken overnight in lime/cilantro/garlic/olive oil. However, the chicken salad would've been just as tasty with plain chicken.
Star Star Star Star Star by Ernie_Smellinger, 6/11/2010Great recipe! Always a hit! I add some sharp cheddar cheese for a little added flavour
Star Star Star Star Star by sallygb, 3/22/2009Excellent--I brought this to a cocktail party and everyone loved it. I omitted the jalapeno as my husband doesn't like anything hot.