15-Minute Mexican Chicken Salad with Creamy Lime Dressing

This Mexican chicken salad is a fresh, satisfying dinner that comes together in 15 minutes with rotisserie chicken, black beans, and a zesty creamy lime dressing.

It’s bright, crunchy, and creamy all at once, and it’s my go-to when I need something quick but actually good.

Why This Salad Keeps Me Coming Back

The dressing is what hooks you. It’s creamy, a little smoky from cumin, and sharp with fresh lime, and it clings to the chicken and beans in a way a vinaigrette never quite does.

You get crunch from the romaine, pop from the tomatoes, and the avocado makes it feel like a treat. And because everything except the dressing is just open-and-chop, the kitchen stays cool and your hands stay free.

Ingredients

• 2 cups shredded cooked chicken: rotisserie or leftover roast chicken, pulled into bite-sized pieces
• 1 (15-oz) can black beans: drained and rinsed
• 1 cup corn kernels: canned (drained) or frozen (thawed), or cut off the cob
• 1 pint cherry tomatoes: halved (about 2 cups)
• 1 ripe avocado: diced just before serving
• ½ cup finely chopped red onion
• ¼ cup chopped fresh cilantro
• 1 jalapeño, thinly sliced (optional): for a little heat
• 6 cups chopped romaine lettuce: from about 1 head, washed and dried
• ⅓ cup mayonnaise
• ⅓ cup sour cream
• 2 tablespoons fresh lime juice: plus extra for finishing
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon kosher salt: plus more to taste

Variations / Substitutions

• Protein: swap the chicken for grilled shrimp or thinly sliced steak.
• Dairy-free: use vegan mayonnaise and a plain unsweetened dairy-free yogurt instead of the sour cream.
• Crunch: stir in crushed tortilla chips right before serving for extra texture.
• Spice level: leave out the jalapeño for a mild salad, or add a pinch of cayenne to the dressing for more heat.

If you like this, chipotle chicken taco salad is another one-bowl winner.

How to Make Mexican Chicken Salad

Step 1: Whisk the Dressing

In a small bowl, whisk together the ⅓ cup mayonnaise, ⅓ cup sour cream, 2 tablespoons lime juice, 1 teaspoon cumin, ½ teaspoon chili powder, and ½ teaspoon salt until smooth, about 1 minute. Taste and add more salt or a squeeze of lime if you like.

Step 2: Toss the Salad Base

In a large bowl, combine the 2 cups shredded chicken, the drained black beans, 1 cup corn, the halved cherry tomatoes, ½ cup red onion, ¼ cup cilantro, and the sliced jalapeño (if using). Pour the dressing over the top and toss gently with a large spoon until everything is evenly coated, about 2 minutes. The dressing should cover every piece without pooling at the bottom.

Step 3: Pile onto Greens and Add Avocado

Divide the 6 cups chopped romaine between four shallow bowls (or spread it across a large platter). Pile the dressed chicken mixture over the lettuce, then scatter the diced avocado on top. Finish with an extra squeeze of lime and serve right away while the lettuce is crisp.

A Few Tips for the Freshest Salad

• Grab a rotisserie chicken: it shaves off the only cooking time this salad needs.
• Make the dressing up to 2 days ahead and store it in the fridge; give it a whisk before using.
• If you’re using frozen corn, no need to cook it; just run under cool water until thawed and drain well.
• For extra crunch, add a handful of crushed tortilla chips right before eating.
• Keep the components separate if meal-prepping: store the chicken mixture, dressing, and lettuce individually, then assemble just before eating.

Scale it up for a crowd:

Storing and Prepping Ahead

• Refrigerate: dressed salad (without lettuce) will keep in an airtight container for up to 1 day, though the avocado will soften. For the best texture, store the chicken mixture, dressing, and lettuce separately for up to 3 days.
• Serve cold: always, straight from the fridge.

Frequently Asked Questions

Can I use canned chicken instead of rotisserie?

You can, but the texture is softer and the flavor is blander. Rotisserie chicken gives you way better results.

Is there a way to make it dairy-free?

Yes. Use a good vegan mayonnaise and a plain, unsweetened dairy-free yogurt in place of the sour cream.

How do I keep the avocado from turning brown?

Toss the diced avocado with a little lime juice before adding it, and it’ll stay bright for several hours.

Can I substitute Greek yogurt for the sour cream?

Yes, whole milk Greek yogurt works well and gives the dressing a slightly tangier edge.

Mexican Chicken Salad Recipe

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Calories: 425

Ingredients Method Notes

Ingredients

  

• 2 cups shredded cooked chicken
• 1 (15-oz) can black beans
• 1 cup corn kernels
• 1 pint cherry tomatoes
• 1 ripe avocado
• ½ cup finely chopped red onion
• ¼ cup chopped fresh cilantro
• 1 jalapeño, thinly sliced (optional)
• 6 cups chopped romaine lettuce
• ⅓ cup mayonnaise
• ⅓ cup sour cream
• 2 tablespoons fresh lime juice
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon kosher salt

Method

 

1. Whisk the mayonnaise, sour cream, lime juice, cumin, chili powder, and salt until smooth.
2. Combine the chicken, black beans, corn, tomatoes, onion, cilantro, and jalapeño in a large bowl. Pour the dressing over and toss to coat.
3. Divide the romaine among plates, pile the chicken mixture on top, scatter avocado over everything, and finish with an extra squeeze of lime.

Notes

The dressing can be made up to 2 days ahead. If assembling ahead, store the chicken mixture and dressing separately and add the avocado and lettuce right before serving.