Mexican Chicken Salad

This salad is inspired by some of our favorite Mexican flavor combinations: avocado and lime, corn and tomato. Even though we call this a chicken salad, you can actually skip the chicken and substitute a can of black beans (drained and rinsed) to make a very delicious — and very different — salad.

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring cup
  • 2 forks, for shredding chicken
  • Measuring spoons
  • Large bowl
  • Spoon, for mixing



  • 2 cups leftover diced or shredded chicken (2–3 pieces, depending on the size) *
  • 2 medium tomatoes, diced
  • 2 ripe avocados, peeled, pitted, and diced
  • 1 cup corn kernels, either frozen and thawed or cut from a leftover boiled, steamed, or grilled cob
  • 2 scallions, greens and whites, chopped or 2 tablespoons chopped red onion
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice (from 1 juicy lime)
  • Salt and black pepper



  • Put all the ingredients in the bowl and mix gently.
  • Add salt and pepper to taste.
  • Serve right away, or cover and refrigerate up to 2 hours. 


* The chicken can be roasted, poached, or grilled — or use a rotisserie chicken from the supermarket. To shred, use your hands, or two forks, to pull the meat apart in opposite directions. 


Add any or all of the following:

  • 1⁄2 cup crumbled queso fresco or feta cheese or grated cheddar or Monterey Jack cheese

  • 1⁄2 cup chopped bell pepper (any color is fine)

  • 1⁄4 cup chopped fresh cilantro leaves

  • 1 cup cooked or canned black beans, drained and rinsed with cold water

  • 2 tablespoons fresh or pickled jalapeño pepper slices

  • 1⁄2 teaspoon ground cumin 


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