I turned classic chicken salad into a Mexican Style Chicken Salad brimming with taco seasoning, corn, peppers and enchilada sauce that begs you to read on.
I love turning ordinary lunch into something a little wild, and these Mexican Chicken Salad Sandwiches do just that. Featuring shredded chicken and a splash of red enchilada sauce, it wakes everything up, who knew chicken salad could be this bold.
I call it Mexican Style Chicken Salad sometimes, cuz it feels like a little cheat meal that still counts as lunch. It’s messy, bright and kind of addictive, the kinda sandwich you grab when you want something fun not boring.
Take one bite and you’ll be scheming how to make it again tomorrow.
Ingredients
- Cooked chicken: Lean protein that fills you up plus B vitamins.
Keeps sandwich hearty not heavy.
- Mayonnaise or Greek yogurt: Mayo adds creaminess and fat, yogurt adds tang and protein lighter option.
- Taco seasoning and enchilada sauce: Give smoky spicy flavor and sodium so taste pops.
Use sparingly.
- Corn: Sweet corn adds fiber and carbs plus a pop of crunch and color.
- Red bell pepper: Crunchy vitamin C rich, brightens flavor.
Mild sweetness not heat.
- Cilantro and lime: Fresh herbs and citrus cut richness, add bright herby tang very refreshing.
- Avocado: Optional but amazing, healthy fats and creaminess, makes you’re sandwich feel luxe.
Ingredient Quantities
- 2 cups cooked chicken, shredded (about 12 oz or 1 large breast)
- 1/2 cup mayonnaise
- 1/4 cup sour cream or plain Greek yogurt, your call
- 1 tablespoon taco seasoning
- 3 tablespoons red enchilada sauce
- 1/2 cup corn kernels, fresh or canned and drained
- 1/2 cup diced red bell pepper
- 1/4 cup finely diced red onion
- 1 jalapeno, seeded and minced, optional
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1/2 cup shredded cheddar cheese
- Salt and black pepper to taste
- 8 slices sandwich bread or 4 rolls
- Lettuce leaves for piling on the sandwiches
- 1 ripe avocado, sliced, optional but so good
How to Make this
1. Shred 2 cups cooked chicken with two forks or your hands, rotisserie works great, or poach a breast then shred while it’s still a little warm so it soaks up flavor.
2. In a medium bowl stir together 1/2 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 1 tablespoon taco seasoning, 3 tablespoons red enchilada sauce and 1 tablespoon fresh lime juice; season with salt and black pepper to taste. Tip: save 1 teaspoon enchilada sauce in case you want it saucier later.
3. Add the shredded chicken to the dressing and mix until coated. If the chicken was warm the sauce will soak right in, which is nice.
4. Fold in 1/2 cup drained corn, 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion, the minced seeded jalapeno if using, 1/4 cup chopped cilantro and 1/2 cup shredded cheddar cheese. Taste and adjust salt, pepper or taco seasoning. Tip: drain canned corn well so the salad doesn’t get watery.
5. If you have time chill the salad 15 to 30 minutes to let flavors marry, but you can eat it right away if you’re starving. If it seems too wet add a little extra cheddar or a spoon of mayo to bind it.
6. Prep the bread or rolls and lettuce leaves; toast the bread lightly for crunch and to help prevent sogginess. Tip: put a lettuce leaf on the bread first to act as a moisture barrier.
7. Pile the chicken salad onto the bottom slices, add sliced ripe avocado if you like, more cilantro or a drizzle of reserved enchilada sauce for punch, then top with the other slice of bread or roll. It’s so good.
8. Serve immediately with chips or a simple salad. Leftovers keep in an airtight container in the fridge for 3 to 4 days, give it a stir before using.
Equipment Needed
1. Cutting board
2. Chef’s knife
3. Two forks for shredding (or your hands)
4. Medium mixing bowl
5. Measuring cups and spoons
6. Spoon or rubber spatula for mixing
7. Small colander or sieve to drain corn
8. Box grater or microplane for cheddar
9. Toaster or skillet to toast bread
FAQ
Mexican Chicken Salad Sandwiches Recipe Substitutions and Variations
- Cooked chicken (2 cups): rotisserie or leftover roast chicken, canned chicken (drained), shredded cooked turkey, young green jackfruit (canned) for a vegetarian swap
- Mayonnaise (1/2 cup): plain Greek yogurt, sour cream, mashed avocado, vegan mayo if you want it dairy free
- Red enchilada sauce (3 tbsp): salsa roja or mild tomato salsa, 1 tbsp tomato paste + a pinch of chili powder thinned with water, 1 tbsp adobo sauce from canned chipotles (diluted)
- Shredded cheddar (1/2 cup): Monterey Jack, Pepper Jack for a little kick, crumbled cotija or queso fresco for authentic Mexican flavor, Colby Jack
Pro Tips
– Shred the chicken while it’s still warm so it soaks up the dressing better, but dont leave it steaming hot or the mayo can break. Warm, not blazing, is the sweet spot.
– Save a little enchilada sauce for topping instead of dumping it all in the mix, that way you can add zing at the end without making the salad soggy.
– Drain and even pat-dry the corn and other veggies, and toast the bread then put a lettuce leaf down first so the sandwich wont get mushy halfway through eating it.
– If the salad feels too loose, fold in a bit more shredded cheddar or a small spoon of mayo to bind it, or swap in Greek yogurt for some tang and fewer calories; chilling 15 to 30 minutes also helps the flavors meld and the texture firm up.
– Slice the avocado right before serving and squeeze a little lime on it so it doesnt brown, or mash it with lime and a pinch of salt and use as a spread for extra creaminess.
Mexican Chicken Salad Sandwiches Recipe
I turned classic chicken salad into a Mexican Style Chicken Salad brimming with taco seasoning, corn, peppers and enchilada sauce that begs you to read on.
4
servings
639
kcal
Equipment: 1. Cutting board
2. Chef’s knife
3. Two forks for shredding (or your hands)
4. Medium mixing bowl
5. Measuring cups and spoons
6. Spoon or rubber spatula for mixing
7. Small colander or sieve to drain corn
8. Box grater or microplane for cheddar
9. Toaster or skillet to toast bread
Ingredients
-
2 cups cooked chicken, shredded (about 12 oz or 1 large breast)
-
1/2 cup mayonnaise
-
1/4 cup sour cream or plain Greek yogurt, your call
-
1 tablespoon taco seasoning
-
3 tablespoons red enchilada sauce
-
1/2 cup corn kernels, fresh or canned and drained
-
1/2 cup diced red bell pepper
-
1/4 cup finely diced red onion
-
1 jalapeno, seeded and minced, optional
-
1/4 cup chopped fresh cilantro
-
1 tablespoon fresh lime juice
-
1/2 cup shredded cheddar cheese
-
Salt and black pepper to taste
-
8 slices sandwich bread or 4 rolls
-
Lettuce leaves for piling on the sandwiches
-
1 ripe avocado, sliced, optional but so good
Directions
- Shred 2 cups cooked chicken with two forks or your hands, rotisserie works great, or poach a breast then shred while it's still a little warm so it soaks up flavor.
- In a medium bowl stir together 1/2 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 1 tablespoon taco seasoning, 3 tablespoons red enchilada sauce and 1 tablespoon fresh lime juice; season with salt and black pepper to taste. Tip: save 1 teaspoon enchilada sauce in case you want it saucier later.
- Add the shredded chicken to the dressing and mix until coated. If the chicken was warm the sauce will soak right in, which is nice.
- Fold in 1/2 cup drained corn, 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion, the minced seeded jalapeno if using, 1/4 cup chopped cilantro and 1/2 cup shredded cheddar cheese. Taste and adjust salt, pepper or taco seasoning. Tip: drain canned corn well so the salad doesn't get watery.
- If you have time chill the salad 15 to 30 minutes to let flavors marry, but you can eat it right away if you're starving. If it seems too wet add a little extra cheddar or a spoon of mayo to bind it.
- Prep the bread or rolls and lettuce leaves; toast the bread lightly for crunch and to help prevent sogginess. Tip: put a lettuce leaf on the bread first to act as a moisture barrier.
- Pile the chicken salad onto the bottom slices, add sliced ripe avocado if you like, more cilantro or a drizzle of reserved enchilada sauce for punch, then top with the other slice of bread or roll. It's so good.
- Serve immediately with chips or a simple salad. Leftovers keep in an airtight container in the fridge for 3 to 4 days, give it a stir before using.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 322g
- Total number of serves: 4
- Calories: 639kcal
- Fat: 39.2g
- Saturated Fat: 8.8g
- Trans Fat: 0.12g
- Polyunsaturated: 7.85g
- Monounsaturated: 22.5g
- Cholesterol: 104mg
- Sodium: 807mg
- Potassium: 614mg
- Carbohydrates: 38.8g
- Fiber: 5.5g
- Sugar: 5.8g
- Protein: 37.4g
- Vitamin A: 698IU
- Vitamin C: 38.5mg
- Calcium: 178mg
- Iron: 2.3mg
