Creamy Spicy Mexican Chicken Salad

What You Can Expect From this Recipe

In life there are salads and then there are salads. The second being a satisfying meal that you never want to stop eating. This recipe falls into that category.

This Spicy Mexican Chicken Salad features corn, kidney beans and black olives and tossed with a unique creamy, sweet spicy dressing that is simply stated – addictive.

Ingredients for the dressing include mayo, chili sauce and cider vinegar. This creamy dressing is then kicked up with chili powder and your favorite hot sauce. It’s really a flavorful treat.

Not only is this an easy weeknight dinner recipe, but I’d feel very comfortable serving this entree-style Mexican chicken salad to dinner guests.

If you’re making this for a crowd, be sure to make plenty. You’ll notice everyone returning for seconds for this one.

This recipes comes from the very popular and touted New Mexico Cookbook, Simply Simpatico. Published by the Junior League of Albuquerque and recommended by our Chef Trainer at Culinary School.

My post has all the process shots, hints and tips for you to make the very best salad with Mexican Chicken Salad in your home. Let’s get started.

• Bibb Lettuce: Bibb lettuce is a tender green lettuce that almost melts in your mouth like butter. It’s a rich tasting and can be found in the produce section in a clam shell with roots still attached.
• Chicken Breast: Cooked and diced into bite-sized pieces.
• Avocado: Makes any salad luscious and creamy.
• Corn: You can use canned yellow corn, but I’d suggest using frozen. Frozen corn gives you that little extra crunch that adds to the beautiful textures of this salad. Just heat it enough to warm and thaw and mix it into the salad. Or let it sit at room temperature until thawed.
• Kidney Beans: I try to use dried beans soaked overnight as often as I can, but make it easy on yourself and grab a can of Red Kidney Beans at the store. Just let them drain, give them a quick rinse and you’re in business.
• Black Olives: Sliced. I like to buy whole olives and simply half them. They seem to be a better presentation and texture choice than the very thin canned pre-sliced olives.

Ingredients For The Dressing

• Mayonnaise: Full fat or reduced fat will work.
• Spices: Chile Powder and Onion Salt
• Green Onion: Sliced
• Hot Sauce: Use your favorite brand, as you can see, we like Cholula. I’ve not been given any incentive to mention Cholula sauce, we just like it.
• Vinegar: Cider Vinegar works well here.
• Sweet Asian Chile Sauce: Make sure you purchase chile sauce labeled sweet. Asian chile sauces labeled garlic sauce are not sweet and very spicy hot.

Ingredient Substitutions

• Lettuce: Any tender lettuce will work for this salad. Butter lettuce and red-leaf lettuce are good examples.
• Chicken: Feel free to substitute cooked chicken thighs for this salad. Left-over rotisserie chicken meat is also a good choice here.
• Vinegar: Red wine vinegar is an excellent substitute for cider vinegar. They both have a sweet note to their flavor. If you don’t have either, white vinegar will work just fine.
• Green Onion: You can also use chopped sweet or yellow onion. You can use red onion for a stronger bite of onion flavor.
• Mayonnaise: If you like the flavor of Greek Yogurt, substitute it for the mayonnaise. You’ll have a healthier salad. You may need to add more salt, so taste once mixed.

Step by Step Instructions, It’s Easy

1. Step 1: Combine all of the salad dressing ingredients in a medium mixing bowl.

2. Step 2: Using a whisk, stir the ingredients until well blended. Cover and refrigerate for 30 minutes to let the flavors marry.

3. Step 3: Add all of the salad ingredients (minus the lettuce and avocado) in a large bowl. Side note: I like to roast chicken breasts in the oven. Just rub with a little olive oil, salt, pepper and chile powder and cook in a low sided casserole dish until internal temperature reaches 165 degrees. Let cool and cut into cubes. You can also use grilled chicken to add a bit of smoky flair.

4. Step 4: Using a large spoon, gently stir the ingredients to mix them together.

5. Step 5: Add the dressing to the salad ingredients and gently stir to blend and coat. Taste and add salt and pepper if needed.

6. Step 6: Lay a few leafs of the lettuce on a place. Scoop on a good helping of the salad ingredients. Sprinkle on some chopped avocado and provide a wedge of lime to squeeze over the salad.

Storage

For any leftovers, store the lettuce and chicken salad ingredients separately. Place both in airtight containers, and they’ll keep in the refrigerator for up to three days. Avocado will turn brown, so don’t mix it in with the salad ingredients. You’re better off slicing a new avocado when serving leftovers. This salad is mayo based, so don’t let it sit at room temperature for over two hours. Doing so is inviting bacteria to the salad, which can make people sick.

How To Serve It

If you’re having a Mexican Buffet party, this salad recipe would make an easy addition. Offer a stack of tortilla taco shell bowls, or a platter of Bibb Lettuce. Place a bowl of the chicken salad ingredients next.

And lastly, bowls of chopped avocado and lime wedges. Let guests spoon the chicken salad over the lettuce.

Place your entree, such as this Baked Chicken Enchiladas with Tomato Cream Sauce next. This is a very easy way for guests to serve themselves.

Riffs on Spicy Mexican Chicken Salad:

• Substitute chili flavored pinto beans for the kidney beans.
• Add some chopped sweet red bell pepper for a splash of color.
• Omit the chicken for a vegetarian Mexican salad.
• To add some heat, add diced jalapeno pepper.
• Serving ideas: Top with Sour cream. Grated Mexican Cheese. Chopped cilantro. Serve with lime wedges for a squeeze of citrus to brighten flavors.

More Main Course Salad Recipes

And one of the most popular on my site for this old fashioned recipe for Taco Salad Made with Catalina Dressing.

And if you love Mexican food as much as we do, don’t miss my Mexican Food Category. You’ll find lots of delicious recipes, including the most popular on my site for New Mexico Carne Adovada.