I created a Mexican Style Chicken Salad with taco seasoning, corn, peppers and enchilada sauce to spark curiosity about what’s hiding in your next sandwich.
I love it when a simple idea flips lunch into something worth talking about. This Chicken Salad Sandwich Recipe started as a curiosity and turned into a favorite, kind of like a Mexican Style Chicken Salad but made for bread.
I mixed it with a splash of enchilada sauce and sweet canned corn and it immediately woke up the whole thing. It isn’t the usual sandwich, it’s got swagger, you know.
I messed up the first batch cause I got distracted but that mistake led to a bolder version. You’ll want to taste it, promise.
Ingredients
- Cooked chicken gives lots of protein, keeps sandwiches filling and hearty.
- mayo or yogurt adds creaminess, some fat, and tang if you use yogurt.
- Enchilada sauce and taco spices add smoky, spicy depth not sweetness.
- Sweet corn brings crunch, natural sugars and a bit of fiber.
- Black beans boost fiber and plant protein, makes it more filling.
- Avocado gives creaminess, healthy fats and mild, buttery flavor.
- Cilantro with lime brightens flavors, adds freshness and slight citrus tang.
- Cheese adds salty, melty richness and a bit of calcium.
- Jalapeño brings heat and a fresh bite, seed it to tame spice.
- Green onions add sharp, oniony notes and nice crunch.
Ingredient Quantities
- 3 cups cooked chicken, shredded or diced (about 1 rotisserie chicken)
- 1/2 cup mayonnaise
- 1/4 cup sour cream or plain Greek yogurt
- 2 tablespoons enchilada sauce
- 1 to 1 1/2 tablespoons taco seasoning
- 1 cup canned corn, drained
- 1/2 cup canned black beans, rinsed and drained (optional)
- 1/2 cup red bell pepper, finely diced
- 3 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1 small jalapeño, seeded and finely minced (optional)
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar or pepper jack cheese
- 8 sandwich buns or 8 slices good sandwich bread
- 1 ripe avocado, sliced (optional)
How to Make this
1. Shred or dice 3 cups cooked chicken (rotisserie works great), pick out any big bits of skin, then put it in a big mixing bowl.
2. Dice the red bell pepper, thinly slice the green onions, finely mince the seeded jalapeño if using, chop the cilantro, drain the corn and rinse the black beans if using, set aside. slice the avocado and squeeze a little lime over it so it wont brown.
3. Make the dressing: whisk 1/2 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 2 tablespoons enchilada sauce, 1 to 1 1/2 tablespoons taco seasoning, 1 tablespoon fresh lime juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth. taste it, add more taco seasoning or lime if you want more kick.
4. Add the corn, black beans (optional), red pepper, green onions, cilantro, jalapeño (optional) and 1/2 cup shredded cheddar or pepper jack to the bowl with the chicken.
5. Pour the dressing over the chicken-veg-cheese mix and fold gently until everything is evenly coated, dont overmix or it gets mushy. adjust seasoning now if needed.
6. Chill the chicken salad for at least 15 to 30 minutes so flavors meld, but you can eat it right away if youre impatient.
7. Toast 8 sandwich buns or 8 slices of bread until lightly golden, butter them if you like. to prevent soggy bottoms, put a thin layer of cheese on one side and toast until it starts to melt.
8. Assemble sandwiches: pile the Mexican chicken salad onto the buns or bread, add sliced avocado if using, extra cilantro or green onions for brightness, squeeze a bit more lime if you like. serve immediately.
9. Leftovers: store in an airtight container in the fridge for 3 to 4 days, keep avocado separate and add when serving. if salad seems dry next day, stir in a little more mayo or sour cream.
10. Hacks: shred chicken fast with two forks or a hand mixer, drain canned ingredients well to avoid watery salad, use rotisserie for max flavor, keep some enchilada sauce aside to brush on buns for extra zip.
Equipment Needed
1. Large mixing bowl (for the shredded chicken and all the mix-ins)
2. Chef’s knife (for dicing pepper, slicing onions, chopping cilantro)
3. Cutting board
4. Measuring cups and spoons
5. Whisk (to make the dressing)
6. Rubber spatula or large spoon (to fold the salad without smashing it)
7. Can opener and colander or fine mesh sieve (for draining corn and rinsing beans)
8. Two forks or a hand mixer (quick way to shred the chicken)
9. Toaster, oven or skillet (to toast buns or bread; you can melt a little cheese to prevent soggy bottoms)
10. Airtight container for leftovers (keep avocado separate till serving)
FAQ
Mexican Chicken Salad Sandwiches Recipe Substitutions and Variations
- Chicken: swap with shredded turkey, canned tuna or salmon, or mashed chickpeas for a vegetarian twist; each soaks up the dressing well tho tuna will give a firmer texture.
- Mayonnaise: use plain Greek yogurt, sour cream, or mashed avocado to make it lighter, vegan mayo works if you want to keep it egg free.
- Enchilada sauce: replace with your favorite salsa, 1 to 2 tablespoons chopped chipotle in adobo for smoky heat, or a quick mix of tomato paste plus chili powder and a splash of water.
- Taco seasoning: mix 1 tsp chili powder + 1/2 tsp cumin + 1/4 tsp garlic powder + pinch of salt, or use fajita or adobo seasoning if you already have that on hand.
Pro Tips
1. Shred the chicken while it is still warm using two forks or a hand mixer, it pulls apart faster and stays fluffier so the dressing clings better, plus it soaks up more flavor.
2. Drain and pat the canned corn and beans completely, or the salad gets watery fast; for extra depth toss the corn in a hot skillet till it gets a little char.
3. To stop soggy bottoms, put a slice of cheese on one bun or bread side and toast until it just melts, or brush a little enchilada sauce on the cut side before toasting for extra zip.
4. Keep the avocado separate and squeeze lime over it till serving, chill the salad at least 15 to 30 minutes so flavors meld, and if it dries out next day stir in a bit more mayo or yogurt and a splash of lime.
Mexican Chicken Salad Sandwiches Recipe
I created a Mexican Style Chicken Salad with taco seasoning, corn, peppers and enchilada sauce to spark curiosity about what's hiding in your next sandwich.
8
servings
476
kcal
Equipment: 1. Large mixing bowl (for the shredded chicken and all the mix-ins)
2. Chef’s knife (for dicing pepper, slicing onions, chopping cilantro)
3. Cutting board
4. Measuring cups and spoons
5. Whisk (to make the dressing)
6. Rubber spatula or large spoon (to fold the salad without smashing it)
7. Can opener and colander or fine mesh sieve (for draining corn and rinsing beans)
8. Two forks or a hand mixer (quick way to shred the chicken)
9. Toaster, oven or skillet (to toast buns or bread; you can melt a little cheese to prevent soggy bottoms)
10. Airtight container for leftovers (keep avocado separate till serving)
Ingredients
-
3 cups cooked chicken, shredded or diced (about 1 rotisserie chicken)
-
1/2 cup mayonnaise
-
1/4 cup sour cream or plain Greek yogurt
-
2 tablespoons enchilada sauce
-
1 to 1 1/2 tablespoons taco seasoning
-
1 cup canned corn, drained
-
1/2 cup canned black beans, rinsed and drained (optional)
-
1/2 cup red bell pepper, finely diced
-
3 green onions, thinly sliced
-
1/4 cup chopped fresh cilantro
-
1 small jalapeño, seeded and finely minced (optional)
-
1 tablespoon fresh lime juice
-
1/2 teaspoon salt and 1/4 teaspoon black pepper
-
1/2 cup shredded cheddar or pepper jack cheese
-
8 sandwich buns or 8 slices good sandwich bread
-
1 ripe avocado, sliced (optional)
Directions
- Shred or dice 3 cups cooked chicken (rotisserie works great), pick out any big bits of skin, then put it in a big mixing bowl.
- Dice the red bell pepper, thinly slice the green onions, finely mince the seeded jalapeño if using, chop the cilantro, drain the corn and rinse the black beans if using, set aside. slice the avocado and squeeze a little lime over it so it wont brown.
- Make the dressing: whisk 1/2 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 2 tablespoons enchilada sauce, 1 to 1 1/2 tablespoons taco seasoning, 1 tablespoon fresh lime juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth. taste it, add more taco seasoning or lime if you want more kick.
- Add the corn, black beans (optional), red pepper, green onions, cilantro, jalapeño (optional) and 1/2 cup shredded cheddar or pepper jack to the bowl with the chicken.
- Pour the dressing over the chicken-veg-cheese mix and fold gently until everything is evenly coated, dont overmix or it gets mushy. adjust seasoning now if needed.
- Chill the chicken salad for at least 15 to 30 minutes so flavors meld, but you can eat it right away if youre impatient.
- Toast 8 sandwich buns or 8 slices of bread until lightly golden, butter them if you like. to prevent soggy bottoms, put a thin layer of cheese on one side and toast until it starts to melt.
- Assemble sandwiches: pile the Mexican chicken salad onto the buns or bread, add sliced avocado if using, extra cilantro or green onions for brightness, squeeze a bit more lime if you like. serve immediately.
- Leftovers: store in an airtight container in the fridge for 3 to 4 days, keep avocado separate and add when serving. if salad seems dry next day, stir in a little more mayo or sour cream.
- Hacks: shred chicken fast with two forks or a hand mixer, drain canned ingredients well to avoid watery salad, use rotisserie for max flavor, keep some enchilada sauce aside to brush on buns for extra zip.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 221g
- Total number of serves: 8
- Calories: 476kcal
- Fat: 27.7g
- Saturated Fat: 5.2g
- Trans Fat: 0.3g
- Polyunsaturated: 6g
- Monounsaturated: 16.2g
- Cholesterol: 66mg
- Sodium: 750mg
- Potassium: 600mg
- Carbohydrates: 37.4g
- Fiber: 4.9g
- Sugar: 6g
- Protein: 25.4g
- Vitamin A: 1500IU
- Vitamin C: 15mg
- Calcium: 150mg
- Iron: 2.5mg