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5 Minute Mexican Chicken Salad

August 25, 2016

Mexican chicken salad is abundant with bright, bold flavor, and just 5 minutes of prep time!

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Sometimes it is simplicity that everyone craves.

A few weeks ago I casually posted a “last minute” dinner I made to my Instagram and Facebook page. It was a simple Mexican chicken salad with some crackers and guacamole. It was a super hot, muggy day, and I had zero cooking desire.

5 Minute Mexican Chicken Salad :: Mexican chicken salad is abundant with bright, bold flavor, and just 5 minutes of prep time!

I posted the picture, and I remember being surprised at how much reaction this simple dinner received.

Because honestly and truly, we all crave simplicity I think. I had never thought to post a recipe like this chicken salad that I make so often because it is embarrassingly simple in ingredients! What I learned that day is that you all are just like me. You made me feel human! We all have days we just. can’t. do. one. more. thing.

5 Minute Mexican Chicken Salad :: Mexican chicken salad is abundant with bright, bold flavor, and just 5 minutes of prep time!

We all have days where we need a simple, easy prep dinner that tastes amazing.

Is that so much to ask?! It really isn’t! I think you will really enjoy putting this Mexican chicken salad into your meal rotation for lunch or dinner!

5 Minute Mexican Chicken Salad :: Mexican chicken salad is abundant with bright, bold flavor, and just 5 minutes of prep time!

Here are some ideas for how you can serve your Mexican chicken salad!

  • Scooped into avocado halves (our favorite!)
  • Rolled up into a wrap or a lettuce leaf wrap
  • Scooped into bell pepper halves
  • Used as a dip for veggie sticks or crackers
  • On a sandwich with lots of veggies
  • Mixed into a green salad
  • Toddlers can eat it right off the spoon – and little ones love to dip! Try some crackers or veggie sticks!

5 Minute Mexican Chicken Salad :: Mexican chicken salad is abundant with bright, bold flavor, and just 5 minutes of prep time!

Print Recipe
5 from 1 vote

5 Minute Mexican Chicken Salad

Mexican chicken salad is abundant with bright, bold flavor, and just 5 minutes of prep time!
Prep Time5 minutes
Total Time5 minutes
Course: Main Course
Cuisine: American
Keyword: avocado chicken salad, Mexican chicken salad, Mexican chicken salad recipe
Servings: 6 servings
Author: Renee- www.raisinggenerationnourished.com

Ingredients

  • 2 cups cooked chicken
  • 1 cup chopped green onion Red or Spanish onions work well too
  • 1/2 small/medium tomato coarsely chopped
  • 1/3 - 1/2 cup mayonnaise I like to use my 5 minute, egg free mayonnaise , or this egg/dairy free Paleo Mayo, but an egg based homemade mayo works well too, or a quality avocado oil or olive oil based mayo would be fine! The one linked there is my favorite to purchase.
  • 2-4 tsp taco seasoning I use my quick, DIY taco seasoning- if using store bought just watch those ingredients for hidden MSG or other preservatives/starches. Start out with the 2 tsp especially if little kids will be eating it - you can always add more if you need but you can't take it away! My DIY spice blend is on the mild side since I have little kids in the house. My husband likes to add some cayenne, chipotle, or hot sauce to his to kick it up a bit.

Instructions

  • Everything into your food processor and pulse to combine to a texture you like. You can puree it all the way through for those that might have texture issues with chunks or who might not like seeing "pieces" in their food.
  • Serve Mexican chicken salad on avocado halves, bell pepper halves, as a dip for veggie sticks or crackers, in a wrap or as a sandwich, or mixed into a green salad! Store in the fridge up to 5 days in an airtight container.

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16 Comments

  • Reply Jennifer Margulis August 28, 2016 at 10:40 am

    5 stars
    This looks like a great recipe. My oldest loves avocado. But she’s a vegetarian. Is there a way to make this without the chicken?!

    • Reply Renee Kohley August 28, 2016 at 1:34 pm

      Hi Jennifer! Sure! Does she do fish? You could make it a salmon salad. Or maybe egg salad with hard boiled eggs? White or pinto beans would be good too – almond like a refried bean flavor with the taco seasoning.

  • Reply Megan Stevens August 29, 2016 at 9:01 pm

    This looks great, Renee! So nourishing. LOVE homemade aioli and your egg-free mayo is such a neat recipe.

  • Reply Emily @ Recipes to Nourish August 30, 2016 at 6:41 pm

    Love this! So fun to serve them in avocados too! What a great idea!

  • Reply Irena Macri August 30, 2016 at 7:37 pm

    Love the serving idea! Everything is better stuffed into an avocado, right? I can’t wait to try these 🙂

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