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I find these Mexican Chicken Salad Sandwiches make a truly spectacular lunch. I’ve taken a classic chicken salad recipe and given it a Mexican spin by loading it up with taco seasoning, green chiles, corn, peppers, enchilada sauce, and more. I can’t believe how great it tastes.
5-Star Review
“I tried the Mexican Chicken salad, it was fantastic. Thanks for the recipe Becky. I added a fresh jalapeno and a little Chipotle chili powder to give it a little more kick. It was the best chicken salad I have ever had.” – Randy
Easy Mexican Chicken Salad Recipe
I used to eat a chicken salad sandwich for lunch all the time, but now I’m completely obsessed with this Mexican version. I take whatever cooked chicken I have on hand and mix it with creamy mayo, taco seasoning, enchilada sauce, corn, chilies, a few veggies, and pile it high onto a buttery croissant. Though it also works on a flour tortilla, on a bagel, on sandwich bread, on a salad, or even straight from the bowl.
I’ll throw in different veggies depending on what I’ve got in the fridge, and I can adjust the spice level based on who’s eating it. I love the flavor the green chilies add, but you could omit them or use a jalapeno, a chipotle pepper, or sprinkle in red chili flakes.
Tips for Beginners
- Any cooked chicken works. I like using chicken breast meat, but you can use thighs or whatever you prefer.
- Drain the corn well. Whether you use fresh, canned, or frozen, make sure to dry the corn so it doesn’t add any moisture to the chicken mixture, as this will dilute the flavor.
- Small diced veggies work best. I find that in a sandwich filling, the best way to get a mouthful of flavor is to have very small diced veggies.
Mexican Chicken Salad Sandwiches
Ingredients
- 1 ½ lb. cooked shredded chicken breast
- ¾ cup low fat mayonnaise
- ¼ cup enchilada sauce
- ½ oz. taco seasoning
- 1 3.5 oz canned green chiles
- 1 cup cooked corn
- 1 green pepper diced
- ½ red onion diced
- ¼ cup fresh cilantro chopped
- 1 tbsp fresh lime juice
Video
Instructions
- Place cooked shredded chicken in a large bowl and add in all other ingredients. Stir to fully combine. Add a bit more mayo if needed for texture.1 ½ lb. cooked shredded chicken breast, ¾ cup low fat mayonnaise, ¼ cup enchilada sauce, ½ oz. taco seasoning, 1 3.5 oz canned green chiles, 1 cup cooked corn, 1 green pepper, ½ red onion, ¼ cup fresh cilantro, 1 tbsp fresh lime juice
- Eat in a wrap, on a croissant, on toasted bread, or by itself; the sky is the limit! Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Mexican Chicken Salad Sandwiches Step by Step
Combine the ingredients: Place 1½ lb. cooked shredded chicken breast, ¾ cup low-fat mayonnaise, ¼ cup enchilada sauce, ½ oz. taco seasoning, 1 3.5 oz can of green chiles, 1 cup cooked corn, 1 green pepper, ½ red onion, ¼ cup fresh cilantro, and 1 tbsp fresh lime juice in a bowl and stir to combine. Add more mayonnaise if you find the mixture is too dry.
Serve: Wrap the chicken mixture in a tortilla, serve it on a croissant, or on a piece of toasted bread. I’ve been known to just take a fork and dig in! Enjoy.
How to Store
I like to store leftovers in an airtight container in the fridge for 2-3 days. I don’t recommend freezing leftovers as the texture won’t be the same.
Serving Suggestions
Though I love the flavor of this Mexican chicken salad on a soft, buttery croissant, if I don’t have any on hand, I’ll make the sandwich with this easy skillet bread or this no-knead Dutch oven bread. On the side, I like to prepare a kale salad, so I get my daily dose of greens.
More Sandwich Recipes To Try
- This simple BLT Sandwich features the usual ingredients on my favorite bread, generously slathered with mayo.
- I love to stack my Club Sandwich with lettuce, tomato, bacon, cheddar, turkey, and ham so I can create the ultimate triple-decker sandwich.
- This Italian Sub is stuffed to the brim with all of my favorite Italian deli meats, provolone cheese, lettuce, tomatoes, onions, pepperoncino, and a tangy dressing.
I made this recipe today, but instead of a bell pepper I chopped one Anaheim and one Poblano pepper. Added some red pepper flakes for a little kick. I thought the peppers I used seemed more Mexican. Husband likes it and I will make it again!
What type of green pepper do you use in this recipe!!
Green bell peppers :)
Suddenly I became so hungry! Thank you for sharing this recipe of sandwiches!
I tried the Mexican Chicken salad, it was fantastic. Thanks for the recipe Becky. I added a fresh jalapeno and a little Chipotle chili powder to give it a little more kick. It was the best chicken salad I have ever had.
That sounds amazing, thanks for saying hi :)
This is so versitile. I used miracle whip caUse i Dont like mayo. Next time i may add black beans. Thanks for such a great healthy recipe.
That is awesome! I definitely want to add some black beans next time. Thanks for letting me know you loved it :)
I made this a couple days ago. It was a great new spin on chicken salad which we love in our house! Thanks for the creative recipe!
Hi there, this sounds delicious! Do you think if I made the chicken salad the night before, it would stay good for the next day? Thanks!
SO tasty and phenomenally easy! Will definitely be making again!
Love this! You know how I feel about Mexican food- yummy!
Looks delicious! I’m definitely going to try this!