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Mexican Chicken Salad

This Mexican chicken salad is jam packed with fresh, vibrant flavors, big, creamy chunks of avocado and leftover chicken.

Recipe Source: ChopChopFamily.org


  • 2 cups leftover diced or shredded chicken (2–3 pieces, depending on the size)
  • 2 medium tomatoes, diced (about 1 1/2 cups)
  • 2 ripe avocados, peeled, pitted, and diced (about 2 1/2 cups)
  • 1 cup corn kernels, either frozen and thawed or cut from a leftover boiled, steamed, or grilled cob
  • 2 scallions, greens and whites, chopped or 2 tablespoons chopped red onion
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • Salt and Black Pepper to taste


  1. Put all the ingredients in the bowl and mix gently.
  2. Add salt and pepper to taste.
Serving Size: 1 Cup
Total Fat32.5 g
Saturated Fat6.3 g
Cholesterol54 mg
Sodium55 mg
Total Carbohydrate15.3 g
Dietary Fiber8.1 g
Total Sugars2.9 g
Added Sugars included0 g
Protein23.3 g
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