5 Minute Mexican Chicken Salad
Mexican chicken salad is abundant with bright, bold flavor, and just 5 minutes of prep time!
Servings: 6 servings
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.