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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 mins
Total Time5 mins
Course: Main Course
Cuisine: American
Keyword: avocado chicken salad, Mexican chicken salad, Mexican chicken salad recipe
Servings: 6 servings
Author: Renee- www.raisinggenerationnourished.com


  • 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.