Description
A vibrant and flavorful Mexican inspired chicken salad featuring shredded chicken mixed with diced red bell pepper, fire-roasted corn, red onion, jalapeño, and fresh cilantro. Tossed in a creamy, tangy dressing made with mayonnaise, sour cream, and spices, this salad is perfect as a light meal or a refreshing side dish.
Ingredients
Main Ingredients
- 2 cups Cooked Shredded Chicken
- ⅓ cup Red Bell Pepper (diced)
- 1 cup Fire-Roasted Corn
- ⅓ cup Red Onion (diced)
- 2-3 Tablespoons Jalapeño (diced, adjust to taste)
- ¼ cup Fresh Cilantro (chopped)
Dressing
- ½ cup Mayonnaise
- ⅛ cup Sour Cream
- 1 ½ teaspoons White Vinegar
- 1 Tablespoon Sugar
- ½ teaspoon Chili Powder
- ½ teaspoon Cumin
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Combine Salad Ingredients: In a large mixing bowl, combine the shredded chicken, diced red bell pepper, fire-roasted corn, diced red onion, diced jalapeño, and chopped fresh cilantro. Toss everything together to evenly distribute the ingredients.
- Prepare Dressing: In a separate small bowl, whisk together the mayonnaise, sour cream, white vinegar, sugar, chili powder, cumin, salt, and black pepper until smooth and well blended.
- Toss Salad with Dressing: Pour the dressing over the salad mixture and toss everything thoroughly until the chicken and vegetables are evenly coated with the creamy dressing.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Stir gently once more before serving and garnish with extra cilantro, if desired.
Notes
- Adjust the amount of jalapeño to control the heat level of the salad.
- Fire-roasted corn adds a smoky flavor, but you can substitute with regular corn if unavailable.
- This salad keeps well in the refrigerator for up to 2 days when stored in an airtight container.
- Serve chilled as a light lunch or as a side dish to grilled meats or tacos.
- For extra zest, consider adding a squeeze of fresh lime juice just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
