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