This Mexican chicken salad is so fresh and flavourful you are going to love it! It has a creamy avocado and lime dressing, crunchy freshness from the veggies and herbs and is so simple to make. It keeps well in the fridge, so is a great meal prep option for work lunches during the week. If you are after a change from the traditional chicken salad with mayo, then you have to try this Mexican-inspired chicken salad.
Chicken salad without mayo
If you are after a creamy chicken salad recipe without mayo then this Mexican chicken salad recipe is perfect for you as it uses an avocado lime dressing, in place of the mayo. It is the perfect chicken salad for someone who doesn’t like mayo or can’t eat mayo or other dressings made with eggs. The avocado dressing gives a delicious creaminess and the lime adds a brightness to this chicken salad.
What ingredients are in Mexican Chicken Salad?
The main ingredients in the dressing for this Mexican chicken salad are avocado and lime. We like to use both the finely grated lime zest and lime juice in this recipe to really bring a bright lime flavour. We like to use a microplane to easily grate the zest from the lime and it is best to do this prior to juicing it.
In addition to the avocado and lime we also use extra virgin olive oil, Greek yoghurt, minced garlic (we use the microplane for this too!) with salt and pepper. You can use full fat or reduced fat Greek yoghurt in this recipe, both would work. You can also use coconut yoghurt, it will alter the flavour slightly though.
For the salad we use shredded chicken, we like to use a BBQ or rotisserie chicken from the supermarket as they are readily available. Then our favourite Mexican-inspired salad ingredients; cherry tomatoes, red capsicum (bell pepper), red onion, coriander leaves (cilantro) and pickled jalapeño.
Dressing
- avocado
- Greek yoghurt
- extra virgin olive oil
- lime juice & zest
- garlic
- salt & pepper
Chicken Salad
- shredded chicken
- cherry tomatoes
- capsicum/bell pepper
- red onion
- coriander/cilantro leaves
- pickled jalapeños
Serving suggestions for Mexican Chicken Salad
We love to make this Mexican chicken salad and store it in the fridge for quick and easy work lunches during the week. It is a great meal prep or make ahead option as it stores really well. We then like to change up how we serve it each day for some variety. On a bed of lettuce one day, in a toasted wrap another day and then with some crunchy crackers a third day. It is one of our favourite ways to meal prep!
Here are some serving suggestions for this Mexican chicken salad;
- Straight up on a fork!
- On a bed of lettuce
- In lettuce cups/wraps
- With your favourite crackers or crispbread
- On a sandwich, a bread roll or a wrap
Steps for making Mexican Chicken Salad
Tips & Suggestions
- We like to use a BBQ or rotisserie chicken from the supermarket (Costco ones are the BEST!) for the shredded chicken in this recipe, as it is very convenient.
- We like to use a microplane to easily grate the zest from the lime and it is best to do this prior to juicing it. A microplane is also excellent for finely mincing garlic.
- You can use full fat or reduced fat Greek yoghurt in this recipe, both would work. You can also use coconut yoghurt, it will alter the flavour slightly though.
- This Mexican chicken salad stores in the fridge in an airtight container for 4-5 days, so is perfect for a make ahead lunch or meal prep.
Make it Low Carb
- This Mexican chicken salad is naturally low carb. For a low carb meal serve it on a bed of salad, in lettuce wraps or with your favourite low carb cracker or wrap.
Equipment
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You may need –
Mexican chicken salad
Dan loves this Mexican-inspired chicken salad for her weekday work lunches, as it is so versatile. One day she will have it toasted in a wrap, another day with some veggie sticks and then another day in lettuce cups. So it is a great meal prep option that doesn’t have to feel like you are eating the same lunch everyday. With a creamy avocado dressing, crunchy capsicum and onion and pops of flavour from the cherry tomatoes and coriander. You are going to love this one too!
If you like this recipe, please give it a 5 star rating.
If you like this recipe you may also like…
- Mexican Chicken Salad
- Mexican tuna salad
- Tuna Salad without Mayo
- Panko Chicken
- Cream Cheese Pasta
- Lemon Chicken Marinade
- Mexican chicken marinade
- Smoked Chicken Salad
- Roast Pumpkin Salad
- Tandoori Chicken Salad
Ingredients
Avocado lime dressing
- 1 avocado (approx 120g/4oz flesh)
- ¼ cup Greek yoghurt
- 2 tbsp extra virgin olive oil
- 1 tbsp lime juice
- zest of ½ a lime, finely grated
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp cracked black pepper
Chicken salad
- 400 g shredded chicken (14 oz)
- 120 g cherry tomatoes, small dice (4 oz)
- ½ red capsicum, small dice (bell pepper)
- ¼ red onion, small dice
- ¼ cup coriander leaves, finely chopped (cilantro)
- 1 tsp pickled jalapeños, finely chopped
Instructions
Avocado lime dressing
- Add all ingredients to a small blender or food processor. We used an immersion blender and a jug.
- Blend until the dressing is smooth and creamy.
Chicken salad
- Prepare all the salad ingredients and place in a bowl.
- Add the avocado lime dressing and stir well to combine.
- Store the chicken salad in an airtight container in the fridge for 4-5 days.
Notes
Tips & Suggestions
- We like to use a BBQ or rotisserie chicken from the supermarket (Costco ones are the BEST!) for the shredded chicken in this recipe, as it is very convenient.
- We like to use a microplane to easily grate the zest from the lime and it is best to do this prior to juicing it. A microplane is also excellent for finely mincing garlic.
- You can use full fat or reduced fat Greek yoghurt in this recipe, both would work. You can also use coconut yoghurt, it will alter the flavour slightly though.
- This Mexican chicken salad stores in the fridge in an airtight container for 4-5 days, so is perfect for a make ahead lunch or meal prep.
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