Name: Mexican Chicken Salad Sandwiches
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 2 cups cooked chicken, shredded; 1/2 cup plain Greek yogurt or mayonnaise; 1/4 cup red bell pepper, finely diced; 1/4 cup red onion, finely chopped; 1 small jalapeño, seeded and minced (optional); 1/4 cup fresh cilantro, chopped; 1/2 cup corn kernels (fresh or frozen, thawed); 1/2 cup black beans, rinsed and drained; Juice of 1 lime; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; Salt and pepper, to taste; 4 sandwich buns or your choice of bread; Lettuce leaves, for serving; Sliced avocado, for serving (optional)

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Mexican Chicken Salad Sandwiches a vibrant and creamy chicken salad with zesty Mexican flavors, perfect for a refreshing sandwich that's quick to make and full of fresh ingredients. This recipe combines tender shredded chicken with colorful veggies and a tangy, spiced dressing that wakes up the palate.

Ingredients

2 cups cooked chicken, shredded

½ cup plain Greek yogurt or mayonnaise

¼ cup red bell pepper, finely diced

¼ cup red onion, finely chopped

1 small jalapeño, seeded and minced (optional)

¼ cup fresh cilantro, chopped

½ cup corn kernels (fresh or frozen, thawed)

½ cup black beans, rinsed and drained

Juice of 1 lime

1 teaspoon ground cumin

½ teaspoon chili powder

Salt and pepper, to taste

4 sandwich buns or your choice of bread

Lettuce leaves, for serving

Sliced avocado, for serving (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, combine the shredded chicken, Greek yogurt (or mayonnaise), red bell pepper, red onion, jalapeño, cilantro, corn, and black beans.

Add the lime juice, ground cumin, chili powder, salt, and pepper. Mix well until all ingredients are evenly coated and combined.

Taste and adjust seasoning if needed, adding more lime juice or spices to suit your preference.

Toast the sandwich buns lightly if desired.

Assemble sandwiches by layering lettuce leaves on the bottom half of each bun, spooning the Mexican chicken salad over the lettuce, and topping with avocado slices if using. Close with the top bun.

Serve immediately or chill for 30 minutes to allow the flavors to meld before serving.

Servings and timing

This recipe makes 4 servings.

Prep time: 15 minutes

Cooking time: 0 minutes (assuming cooked chicken is ready)

Total time: 15 minutes

Variations

I sometimes like to switch up this recipe by adding diced tomatoes or swapping the black beans for pinto beans. For extra crunch, adding chopped celery or radishes works well too. If I want more heat, I keep the jalapeño seeds or add a dash of hot sauce. To make it dairy-free, I use mayonnaise or a dairy-free yogurt alternative. You could also serve this chicken salad in a tortilla wrap for a handheld Mexican chicken wrap instead of a sandwich.

Storage/reheating

I store leftover chicken salad in an airtight container in the fridge for up to 3 days. Because it contains yogurt or mayo, I don’t recommend freezing it. When ready to eat, I usually enjoy it cold right from the fridge, but if preferred, I let it come to room temperature for about 10 minutes before serving. Toast fresh bread and assemble the sandwich just before eating for the best texture.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken works perfectly and saves time. Just shred it before mixing with the other ingredients.

Is there a substitute for Greek yogurt?

Yes, I often use mayonnaise or a dairy-free yogurt if I want to keep it creamy but avoid dairy.

How spicy is this sandwich?

The jalapeño adds mild heat, but you can omit it or adjust the amount to your taste. Adding chili powder also gives a subtle kick.

Can I make this recipe vegan?

You could replace the chicken with chickpeas or tofu and use a vegan mayo or yogurt alternative. The flavors will still be vibrant and tasty.

What bread works best for these sandwiches?

I like sandwich buns or a sturdy whole-grain bread that holds up well to the moist filling. Tortillas or lettuce wraps are great low-carb options too.

Conclusion

This Mexican Chicken Salad Sandwich is one of my go-to meals when I want something quick, fresh, and full of flavor. The blend of creamy, tangy, and spicy elements keeps it exciting every time I make it. Whether for a busy lunch or a relaxed dinner, it’s a satisfying choice that feels homemade and wholesome. I’m sure it will become a favorite in your recipe rotation too.

Recipe:

Mexican Chicken Salad Sandwiches

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Author: Cheryl
Total Time: 15 minutes
Yield: 4 servings
Diet: Low Fat

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Description

A vibrant and creamy chicken salad with zesty Mexican flavors, perfect for a refreshing sandwich that's quick to make and full of fresh ingredients.

Instructions

In a large bowl, combine the shredded chicken, Greek yogurt (or mayonnaise), red bell pepper, red onion, jalapeño, cilantro, corn, and black beans.
Add the lime juice, ground cumin, chili powder, salt, and pepper. Mix well until all ingredients are evenly coated and combined.
Taste and adjust seasoning if needed, adding more lime juice or spices to suit your preference.
Toast the sandwich buns lightly if desired.
Assemble sandwiches by layering lettuce leaves on the bottom half of each bun, spooning the Mexican chicken salad over the lettuce, and topping with avocado slices if using. Close with the top bun.
Serve immediately or chill for 30 minutes to allow the flavors to meld before serving.